I don’t make or crave sweets very often, but a few weeks back my husband and I went to Bob Evans to eat and he ordered their Peanut Butter Chocolate Pie. I was so jealous and I couldn’t stop thinking about it. I then craved it. So, I caved and found a vegan version I liked and wanted to make. It. was. FAB! We ate it for four days after dinner and although it was the most delicious thing I’ve eaten in a long time, I’m glad it’s gone now. I won’t be making this for a long time, but man, oh, man… I am in LOVE! FINALLY! I get to eat DESSERT!
Ingredients for the crust:
25 Oreos or Gluten-free chocolate cookies with an icing center
1/4 cup melted vegan butter
Ingredients for the Filling:
1 cup -Peanut butter
3/4 cup – powdered sugar
1/4 cup – coconut milk (from a can – after it’s been refrigerated overnight. Just the white coconut, not the liquid at the bottom.)
1 can – Chilled Coconut cream
2 Tbsp. – finely ground flax seeds
1 Tbsp. — vanilla extract
9 ounce – Dairy Free coconut whipped cream (from a tub)
Melted dairy-free chocolate chips
Melted peanut butter
Vegan peanut butter cups, chopped
I made my crust the night before…
Twirl your Oreos in a blender or food processor.
Press into a greased pie pan and then place in the freezer for four hours or for overnight
Next, make your filling by adding the peanut butter, sugar, coconut milk, and cream, flax seeds, and vanilla. Mix well with a hand mixer. Then, mix in your coconut whipped cream from the tub.
Remove pie crust from the freezer and add the filling
Melt 2 Tbsp. dairy-free chocolate chips
Melt 2 Tbsp. peanut butter
Drizzle over top of the filling
Chop dairy-free peanut butter cups and decorate the top
Place back in freezer for four hours or overnight.
Once firm, slice and enjoy!
I found this recipe at beplantwell