Well here is my version of her yummy ‘Chocolate Peanut Butter Cup Pie’.
For the pie crust base – which happens to be gluten-free,
- 2 tbsp cocoa powder
- 1/2 cup raw cashews or almonds, walnuts, pecans, or macadamia nuts. I used a small 75g bag of mixed chopped nuts which I had sat in the cupboard.
- 1/2 cup shredded coconut (unsweetened) - I’ve used very fine shred desiccated coconut.
- 1/8 tsp salt/ pinch
- scant 1/2 cup pitted dates (8 small dates) apparently raisins work as well, but I’ve opted for dates.
Then transfer mix to an 8-in pie dish or aluminum pan. The one I’ve used isn’t very deep. Then using a piece of baking parchment (I used the ziplock bag), smush the mix well into the pan. If you want a thicker pie crust, just double the recipe.
For the topping;
- 1 1/2 cup / 345g peanut butter
- 2 cups / 480g plain or vanilla yogurt (I used Alpro vanilla flaour)
- 1/3 cup icing / powdered sugar
- 1/8 tsp salt (pinch)
- 2 tsp pure vanilla extract
- 2 tbsp / 10g cocoa powder
- 2 tbsp / 30g pure maple syrup, agave (I used agave).
- 20g ish of melted chocolate buttons.
Bung all of the ingredients other than the chocolate buttons into a bowl and mix, (Kaite recommends using a blender, I prefer an electric whisk). Once mixed, spread onto pie crust and drizzle over melted chocolate… I melted far too much and then thought, waste not want not, and poured the lot on. I have no shame, presentation leaves a little to be desired!
Now I must admit as I was measuring this out, I did think that’s a lot of mix, I thought I should halve the quantities – I didn’t I continued to the measurements given… in hindsight, should have trusted my instincts. The mix was far too much for my pie pan, it would have been better in a round spring form cake tin, so I recommend that if you try this yourself, if however you don’t have one – then halve the mix. …or stick to it and use the left over topping to ice some cupcakes – that’s what I’ll be doing :)