Dairy-Free Low-Carb Peanut Butter Pie
User Reviews
4.5
6 reviews
Excellent
-
Prep Time
30 mins
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Total Time
30 mins
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Servings
16 Servings
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Cuisine
American
Dairy-Free Low-Carb Peanut Butter Pie
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Rich and creamy peanut butter pie made sugar-free, dairy-free, and low-carb. A miraculous no-bake dessert recipe!
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Ingredients
Pie Crust:
- 2 cups raw almonds
- 6 Tbsp coconut oil + more if needed
- 5 Tbsp sugar-free confectioners sugar
- 3 Tbsp raw cacao powder*
Peanut Butter Pie Filling:
- 1 1/2 cups raw cashews soaked
- 1 ½ cups unsweetened creamy peanut butter
- 1 ⅓ cups full fat canned coconut milk plus more if needed
- 1 cup sugar-free confectioners sugar or more to taste
- 1/2 tsp sea salt to taste
- 1 tsp pure vanilla extract
Chocolate Ganache:
- ½ cup full-fat canned coconut milk**
- 1 cup sugar-free chocolate chips
- 1 Tbsp coconut oil***
- Pinch sea salt
Instructions
Soak the Cashews:
- Transfer the cashews to a large bowl and fill with boiling water so that the cashews are completely covered in hot water. Soak for at least two hours (note: you can also soak the cashews overnight).
- Once the cashews have finished soaking (they should appear larger and puffy and feel soft to the touch), drain them into a colander.
Make the Crust:
- Add all of the ingredients for the crust to a food processor and process until a thick dough forms. It should be the consistency of very thick nut butter or cookie dough.
- Transfer the crust mixture to a parchment-lined 8-inch springform pan and press it into an even layer. Freeze the crust while you work on the rest of the recipe.
Prepare the Peanut Butter Pie Filling:
- Transfer the full-fat canned coconut milk to a high-powered blender along with the peanut butter. Blend until completely smooth. Transfer the rest of the ingredients for the filling to the blender (soaked and drained cashews, sugar-free sweetener, vanilla extract, and sea salt) and blend until completely smooth.
Make the Peanut Butter Pie:
- Transfer the peanut butter pie filling to the pie pan and spread it into an even layer. Transfer to the freezer and freeze for one hour.
- After the pie has been in the freezer for one hour, you can make the chocolate ganache. To do so, add the chocolate chips, coconut milk, and coconut oil to a microwave safe bowl and microwave for 20-second intervals, stirring well in between, until melted, about 60 seconds total.
- Pour the ganache mixture over the peanut butter pie and spread into an even layer.
- If desired, decorate the pie with roasted peanuts. Freeze the pie for at least another hour (or longer if you want the slices to slice perfectly rather than being softer).
- Use a sharp knife to cut the pie into slices. Serve the peanut butter pie and enjoy!
Notes
- *unsweetened cocoa powder
- **In total, you will need 1 (15-oz) can of full-fat coconut milk - part of which will be used for the peanut butter cheesecake filling, and the remainder of which will be used for the chocolate ganache.
- ***You can replace the coconut oil with butter if you do dairy.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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