Peanut Butter Pie Recipe
🔪Prep Time: 10 minutes
👩🍳Cook Time: 25 minutes
Vegan cooking spray (soy-free if necessary)
1 cup oat flour (certified gluten-free if necessary)
½ cup almond flour
¼ cup coconut sugar (or brown sugar)
1 tablespoon arrowroot powder
1 teaspoon ground cinnamon
½ teaspoon vanilla powder, optional
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons very cold vegan butter (soy-free if necessary)
1 teaspoon apple cider vinegar
1 cup unsalted, unsweetened, smooth natural peanut butter
One 12-ounce vacuum-packed block extra firm silken tofu
5 tablespoons chilled, hardened canned coconut cream
½ cup coconut sugar (or brown sugar)
2 tablespoons tapioca powder
1 teaspoon vanilla extract
½ teaspoon salt
Peanut Butter Crumble
¼ cup unsalted, unsweetened, smooth natural peanut butter
¼ cup oat flour (certified gluten-free if necessary)
¼ cup powdered sugar (or xylitol)
1Preheat the oven to 375°F . Lightly spray a 9-inch pie pan with cooking spray.
2To make the crust : In a large bowl, whisk together the oat flour, almond flour, sugar, arrowroot, cinnamon, vanilla powder (if using), baking soda, and salt.
3Cut in the butter and vinegar until it has the texture of wet sand and no pieces are larger than your pinkie fingernail.
4Pour the mixture into the pie pan and use your hands to evenly distribute and spread the crust along the bottom and up the sides.
5Bake for 10 minutes. Remove from the oven and let cool completely before adding the filling.
6To make the filling : In a food processor, combine the peanut butter, tofu, coconut cream, sugar, tapioca powder, vanilla, and salt. Process until smooth.
7Pour into the prepared crust. Refrigerate until ready to use.
8To make the crumble : In a small bowl, combine the ingredients and stir with a fork until crumbly.
9Sprinkle the crumbles over the top of the pie. Chill for at least 2 hours, or until ready to serve.
10Leftovers will keep in an airtight container in the fridge for 1 to 2 days.
11Refrigerate a can of coconut cream or full-fat coconut milk overnight. The cream will harden and separate from the water.
12Use a can opener to open the can and lift off the lid. Carefully spoon out the solid coconut cream.
13Discard the water (or save it for later use). If you can find a 5.4-ounce can coconut cream, it will provide you with all the cream you need for this recipe.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.