Alisa Fleming ~ You all know how much I love nut butter by now, right? No, I don’t shovel spoonfuls of it straight into my mouth (I see you guys out there with your fingers in the peanut butter jar!), but I do use a tablespoon or two almost every day to enjoy some rich, creamy indulgence. From peanut butter to homemade cashew or pecan buttter, I love them all, and have quite the arsenal or recipes using them. But in terms of creating a cookbook on the topic, my friend Robin Robertson beat me to the punch!
And from this enticing new cookbook, she has a recipe to share – a vegan peanut butter pie! But not just any old vegan peanut butter pie … this is a no bake, freezer pie with a rich chocolate cookie crust and garnished with chocolate curls and an extra dose of peanut-goodness.
According to Robin, “This richly decadent vegan peanut butter pie is quick and easy to make, but looks and tastes like it took all day to prepare.” I agree, doesn’t it look incredible?!
In addition to being naturally egg-free and dairy-free, you can make this vegan peanut butter pie gluten-free, with gluten-free chocolate cookie crumbs, and soy-free with Earth Balance Soy Free or Coconut and your favorite soy-free ice cream (coconut- or almond- based ones are yummy!). Lest my nut-free crowd be left out, you can use a rice-based ice cream, sunflower seed butter in place of the peanut butter, and omit the peanuts, if needed.