Gluten free

No-bake chocolate peanut butter pie

Name: No-bake chocolate peanut butter pie
Total time: 45 min
Yield: 8 servings
Ingredients: 2 Tbsps cream cheese; 1 cup creamy peanut butter; 0.25 cup dark chocolate chips; 10 peanut butter cups; 1.25 cups powdered sugar; 0.5 cup roasted peanuts; 5 Tbsps vegan margarine; 3 Tbsps vanilla yogurt; 1.5 containers whipped topping

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

1 cup

dark chocolate chips

0.25 cup

peanut butter cups

powdered sugar

1.25 cups

roasted peanuts

0.5 cup

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:

623 kcal

Carbs

53 g

Fat

41 g

Protein

14 g

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