1 cup dairy-free plain creamer or full-fat canned coconut milk
⅔ cup unrefined sugar or sugar (Sarah used Lyle's Golden Syrup)
1 cup + 2 tablespoon creamy peanut butter
1 (8-ounce) container dairy-free cream cheese alternative or firm silken tofu
¼ teaspoon xanthan gum*
1 ounce shaved dairy-free dark chocolate, for garnish
Instructions
Double Chocolate Crust
Pour the melted chocolate into the pie crust, and spread the chocolate evenly with a spatula.
Peanut Butter Filling
In a mixing bowl, whisk together the creamer or coconut milk and sugar and let the sugar dissolve. This takes about 2 to 3 minutes.
In another mixing bowl, whip the peanut butter and cream cheese with a mixer until whipped and very creamy, about 3 minutes.
With your mixer, whip the creamer and sugar on high until frothy, about 3 minutes. Sprinkle in the xanthan gum (if using), and mix for a few seconds or until it dissolves.
Pour the cream mixture into the peanut butter mixture and gently stir until combined.
Scrape the filling into your prepared pie crust and garnish with the shaved chocolate.
Refrigerate for 6 hours or overnight.
Slice and serve. Cover and refrigerate any leftovers for up to 3 days. Slices can also be frozen.
Notes
*If you are using a high-quality coconut milk that sets up (becomes solid) when refrigerated, then you can omit the xanthan gum. If you use lite coconut milk or a coconut milk that stays runny when refrigerated, then use the xanthan gum.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-desserts/peanut-butter-chocolate-pie-vegan