Peanut Butter Coconut Cream Pie

by José Stichbury

This impressive make-ahead dessert is both gluten and dairy free and would be a great one to serve up at a special occasion. Just remember to make it the night before you plan to eat it, to give the pie time to set in the fridge. This pie has a healthy amount of coconut oil, which has been shown to be easy to digest and also produces sustained energy and increases your metabolism. Thank you Jose Stichbury at Swoon Food for this crowd-pleasing dessert!



  • 1 cup Chantal Organics Desiccated Coconut
  • 1 cup Chantal Organics Sunflower Seeds
  • 1/2 cup raw cacao powder
  • 1 tsp vanilla essence
  • 1/4 tsp Chantal Naturals Sea Salt Fine
  • 1 cup dates
  • 1/4 cup Chantal Organics Coconut Oil


  • 1 x 400ml can Chantal Organics Coconut Cream
  • 1 ¼ cup Chantal Organics Smooth Peanut Butter
  • ½ cup Chantal Organics Rice Syrup
  • 2 tsp vanilla essence pinch Chantal Naturals Sea Salt Fine
  • 1/4 cup Chantal Organics Coconut Oil


  • 1/2 cup Chantal Organics Roasted Peanuts, roughly chopped
  • 1/4 Chantal Organics Desiccated Coconut


1. Line an 8” round spring form cake tin with baking paper (or a square 8” tin). 2. To make the base, gently melt the coconut oil by placing in a heat proof bowl set over a pan of steaming water with the heat turned off.

3. Place all the base ingredients (except the coconut oil) into a food processor and blend on high until they resembles fine crumbs.

4. Pour in the coconut oil and pulse to combine.

5. Tip the base mixture into the prepared tin and press down until even and smooth.

6. Place in the fridge to set.

7. To make the filling, gently melt the coconut using the same method as above.

8. Place all the filling ingredients into a blender and blend on high until smooth.

9. Pour the filling on top of the prepared base, smooth with a spatula and place in the fridge to set for a minimum of 3 hours, or ideally overnight.

10. To serve, remove the pie from the tin and place on a serving plate. Scatter over the chopped peanuts and coconut, cut into slices and serve.

11. Store the Peanut Butter Coconut Cream pie in a sealed container in the fridge for up to 5 days. Alternatively freeze for up to 1 month.

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