I love nut butter. No, I don’t shovel it by the spoonful into my mouth (I know some of you do, though!), but I do use a tablespoon or two almost every day to enjoy some healthy, creamy indulgence. From peanut butter to homemade cashew or pecan buttter, I love them all, and have quite the arsenal of nutty recipes. But in terms of creating a cookbook on the topic, my friend Robin Robertson beat me to the punch with Nut Butter Universe.
Nut Butter Universe, is an enticing collection of decadent, nut-filled goodies (both sweet and savory), yet every bite is dairy-free and vegan. As a sample, Robin is sharing this gorgeous vegan peanut butter pie recipe with us. But it’s not just any old vegan peanut butter pie … this is a no bake, freezer pie with a rich chocolate cookie crust, 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?!
Special Diet Notes: Vegan Peanut Butter Pie
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally soy-free, vegan / plant-based, and vegetarian.
For a gluten-free vegan peanut butter pie, simply use gluten-free chocolate cookie crumbs, such as ones made from Enjoy Life Crunchy Chocolate Cookies (they’re top allergen-free).
For a soy-free vegan peanut butter pie use a soy-free, dairy-free margarine (Earth Balance offers a couple), select your favorite soy-free ice cream (cashew, coconut, rice or almond), keep an eye on the cookies you use (those Enjoy Life ones are soy-free), and pick a soy-free chocolate, such as Pascha Organic.
For a nut-free vegan sunbutter pie, use a rice- or coconut-based ice cream, sunflower seed butter in place of the peanut butter, and omit the peanuts.
- 1-1/2 cups vegan chocolate cookie crumbs (such as Midel Chocolate Snaps)
- ¼ cup dairy-free margarine, melted
- 1 quart vegan vanilla ice cream, softened
- ¾ cup peanut butter
- ¼ cup chopped peanuts
- 1 cup dairy-free chocolate curls
- Lightly coat a 9-inch pie plate with nonstick cooking spray.
- In a medium bowl, combine the cookie crumbs and the butter until well blended. Transfer to the prepared pan and press the crumb mixture onto the bottom and sides. Set aside.
- In a large bowl, combine the ice cream with the peanut butter, mixing until well blended.
- Spoon into the prepared crust.
- Freeze for 4 to 6 hours or overnight.
- Let the pie sit at room temperature for 5 minutes.
- Sprinkle the chopped peanuts in the center of the pie and the chocolate curls along the outer edge.
11 Comments
I could shovel it into my mouth daily. But I, like you, show restraint. I am not sure I could show restraint with this pie!
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Oh my. I am a nut butter FREAK so I need that cookbook! And this pie. Yum.
Peanut butter anything? Yes please. Um, looks amazing.
Thank you so much for sharing the recipe! So easy and customizable (I want to try it with flavored or swirled or spiced nut butter!) and universally yumful! 🙂
Yay! I’m glad I wasn’t just dreaming. I am sharing that info on our blog and FB page. Thank you!
Oh my goodness, that is one stunning dessert! I’m imagining the taste and texture … major YUM!
Shirley
Looks a-mazing! Yum!
Did I see somewhere where we could get 1 free issue of Allergic Living? I would love to check it out and to tell my readers about it! But now I can’t find the info. Maybe I missed it. 🙁
Yes! The banner at right rotates, so it will pop up again! Here is the direct link though – http://allergicliving.com/trial-issue/?ref=GoDairyFree201212.
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