Decadently Healthy Peanut Butter Chocolate Pie

I made this recipe originally thanks to Chocolate Covered Katie, a wonderful, vegan, healthy blog! I also adapted her crust recipe found here.

I have made a few modifications that I personally like, and have made time and time again 🙂 I am sure I will continue to tweak and modify it, because that is what makes cooking fun! In fact, that is one of the best things about this recipe, with no baking involved, it is really hard to mess up! So don’t be afraid to get creative. I’d love to hear what new twists you will put on this recipe!

You will need:

Some kind of pan. I actually have never made this in a pie tin, but I have used 6 deep muffin tins, and I have used a rectangular bread pan! For a wider radius such as a pie tin, it will be thinner, and I like the layers nice and thick! I find it easier to assemble this way. You will need a food processor as well, or a vitamix or something sturdier than a regular blender.

3/4 cup nut/seed butter of choice (I have always used peanut butter!)
12 oz yogurt of choice (I use plain SoDelicious Coconut “yogurt”)
1 tbs vanilla
1 cup cooked sweet potato, Kabocha squash, butternut squash, or pumpkin; you will use about 1/4 cup of this in your crust below (I use a roasted Kabocha squash, cut into cubes)
1/8 tsp salt to taste, (if I use salted PB I omit!)
1/8tsp cinnamon or pumpkin pie spice

For the crust:
about 3 one inch cubes of squash from above
1/3 cup pitted dates
1/8 tsp salt
2tbs cocoa powder
1/3 cup unsweetened dried coconut
1/3 cup nut or seed of choice (I have used walnuts, almonds, hazelnuts, and pumpkin seeds)

Topping: 1/2 to 1 whole dark chocolate bar or equivalent in chocolate chips 🙂 (For my last batch I used 1/3 of a 100% dark chocolate baking bar)

Start by making the crust. Blend the above ingredients in a food processor. If it’s too sticky, add a little more nuts/coconut, if too dry, add another chunk of squash. You basically want to be able to press it into your pan using some wax paper and have it smush down into something compact. I usually spray the pan with some olive oil spray so it comes out easily.

Then, throw the filling ingredients in the food processor, and scoop onto your crust, spreading out evenly to make a flat surface.

Finally, melt your chocolate topping (I usually do 30 second increments in the microwave in a glass bowl, stir, and add a few seconds if not yet melted), and drizzle or spread on top! The darker the chocolate, the thicker and harder to spread it will be, but there’s no wrong way. Look at my photos of the various patterns you can do!

Then all that is left is pop it in the fridge for a couple of hours to let it firm up! If you use the muffin shape, use muffin liners, otherwise you will need to freeze them a little in order to pop it out in one piece. The rectangle bread pan works well for just cutting out a serving in my experience. Try it out! Just try not to eat it all in one sitting, it is that delicious 🙂










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