These sweet and decadent vegan peanut butter pies could not be easier. Simply blend the base, fill with a chocolatey, peanut butter mix and chill. The hard bit is stopping at one…
100g Mornflake Gluten Free Jumbo oats
100g buckwheat groats
8 medjool dates, pitted
4 tbsp cacao powder
2 tbsp cacao nibs
1 tbsp cacao butter, melted
Pinch of salt
125ml coconut cream
2 tbsp peanut butter + 4 tsp for drizzling
50g dark chocolate
1 tbsp maple syrup
Shaved dark chocolate
Roasted peanuts, crushed
Put all of the ingredients for the pie crust into a food processor and process until the mixture sticks together to form a dough. Remove the mixture and divide into 4 (approx. 100g each).
Press the mixture into each of the mini fluted pie tins, then set to one side whilst preparing the filling.
Place the chocolate and coconut cream into a heat proof bowl and sit over a bain marie. Stir occasionally and once melted, stir in the peanut butter and maple syrup.
Remove from the heat and spoon 3 tbsp into each of the pies. Drizzle 1 tsp of peanut butter over each pie, then place in the fridge for 1 hour to firm up.
Before serving, sprinkle shaved chocolate and crushed peanuts over each pie.