Peanut Butter Coconut Cream Pie
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.
Ingredients
- Base
1 cup Chantal Organics Desiccated Coconut- 1 cup sunflower seeds
- 1/2 cup raw cacao powder
- 1 tsp vanilla essence
- 1/4 tsp salt
- 1 cup dates
- 1/4 cup Chantal Organics Coconut Oil
- Filling:
- 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 of salt
- 1/4 cup Chantal Organics Coconut Oil
- Topping:
- 1/2 cup roasted peanuts, roughly chopped
- 1/4 cup Chantal Organics Desiccated Coconut
instructions
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Step 1.
Line an 8” round spring form cake tin with baking paper (or a square 8” tin). 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.
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Step 2.
Place all the base ingredients (except the coconut oil) into a food processor and blend on high until it resembles fine crumbs.
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Step 3.
Pour in the coconut oil and pulse to combine.
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Step 4.
Tip the base mixture into the prepared tin and press down until even and smooth.
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Step 5.
Place in the fridge to set.
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Step 6.
To make the filling, gently melt the coconut using the same method as above.
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Step 7.
Place all the filling ingredients into a blender and blend on high until smooth.
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Step 8.
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.
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Step 9.
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.
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Step 10.
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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Chantal Organics Products used
