HOLIDAYS ARE HERE!! Happy Thanksgiving! Instead of the traditional pumpkin pie I make every year, I decided I would switch it up and make a yummy PEANUT BUTTER STRAWBERRY PIE! This is a dessert that will impress all your friends and family especially the kids! ENJOY!

INGREDIENTS:

Crust

  • 1 cup rolled oats, gluten free
  • 1 tbsp raw cacao powder
  • 1 tabsp of pecans
  • 3-4 tbsp coconut nectar
  • 2 tablespoon of coconut milk
  • 1 tsp of vanilla extract
  • 1 cup almond flour

Filling

2 cup organic peanut butter, crunchy & salted
2 large ripe bananas
1 tsp vanilla extract
1/4 cup coconut nectar
1/4 cup coconut oil

Strawberry Layer

  • 1 cup strawberries
  • 1 tbsp of coconut oil
  • handful of cashews
  • 2 tsp of coconut milk
  • 3-4 tsp of coconut nectar or maple syrup

Topping

1/3 cup jungle peanuts
1/3 cup melted dark chocolate chips
2 tbsp coconut oil

cacao nibs

DIRECTIONS:

 

  1. Line a 9 inch round cake pan with unbleached parchment paper.

  2. Add the crust ingredients to your food processor and process until smooth. Add this mixture to the prepared lined cake pan and with a spatula press until evenly uniformed through all sides.

  3. Place the filling ingredients in the food processor and pulse until you obtain a homogenous mixture. Add the topping over the crust and freeze pie until solid for at least 4-6 hours.

  4. When ready to eat, sprinkle the peanuts over the peanut butter pie. Place the chocolate chips and coconut oil in a plate and microwave at 30 second intervals, stirring in between, until the chocolate has melted. Drizzle the chocolate over the peanuts and pie and serve.

  5. You may have to let the pie sit at room temperature for 10-15 minutes to be able to slice. Store leftover pie in the freezer and thaw for 10-15 minutes before eating.

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