No-bake chocolate peanut butter pie
A gluten-free dessert, No-Bake Chocolate Peanut Butter Pie is a delicious option. This recipe is best for a dessert, fitting into the vegan diet. It includes powdered sugar, non-dairy whipped topping, chocolate chips, and roasted peanuts. It serves 8 and takes approximately 45 minutes to prepare.
Ingredients
cream cheese
2 Tbsps
creamy peanut butter
258 g
dark chocolate chips
45 ml
peanut butter cups
10
powdered sugar
150 g
roasted peanuts
73 g
vegan margarine
5 Tbsps
vanilla yogurt
3 Tbsps
whipped topping
1.5 containers
Method
- CRUST:Crush the cookies in a food processor until fine crumbs.
- Transfer to a small bowl and add the earth balance.
- Combine with a fork, or hands until fully blended and begins to take shape.Press evenly into a 9 inch pie plate. My crust ended at about 1/2 inch before the rim.Chill in the freezer while preparing the filling.FILLING:In a stand mixer set with a paddle attachment, or using a hand held mixer set on medium speed, beat peanut butter with the cream cheese.After about a minute add the coconut yogurt.Once combined, reduce to low speed and add sifted powdered sugar, increase back to medium speed and beat until smooth.Turn off mixer, then add in 1/2 cup peanuts, and broken pieces of peanut butter cups and combine well.Fold in thawed whipped topping until well blended.
- Pour the filling into the chilled crust and spread evenly.
- Sprinkle the 3 tablespoons of peanuts, dark chocolate chips, and the reserved cookie crumbs on top.Chill for at least another 90 minutes before serving.Slice with a sharp knife to pierce through all the peanut butter chunks in the pie.
Nutrition:
Carbs
53 g
Fat
41 g
Protein
14 g
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45 min
297 Calories
20 serving
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147 Calories
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