#WheatlessWednesday - No-Bake PB&J Pie

Wednesday, January 28, 2015


Today's recipe is for an amazing pie. Dana over at Minimalist Baker is INCREDIBLE. If you're not following her on Twitter, go do so. She comes up with the coolest stuff, and I'm always so excited to try out her recipes. This one was no exception, and it got RAVE reviews. :) We took this to a party this weekend and the whole pie was gone. And it was cut into before I even took a good photo of it. Haha! Anyway, Husband and I made this our own by using our own pie crust recipe. I didn't want to bother finding GF and vegan graham crackers when what we use for crust is sooooo good already. :) Plus, this is called a no-bake pie, so I wasn't about to bake anything. Haha! Enjoy!




Ingredients:

Crust:

  • 1 cup dates, pitted
  • 1 cup walnuts
  • 1 cup rolled oats
  • 1 tbsp coconut oil, melted
  • 2 tbsp honey
  • Pinch of sea salt
Pie:
  • 2 cans coconut cream, chilled overnight (about 8 hours)
  • 1 1/2 cups dates, pitted
  • 1 tbsp coconut oil, melted
  • 1 tbsp warm water
  • 1/2 cup creamy peanut butter
  • Pinch of salt (if PB isn't salted)
Fruit spread:
  • 1 lb organic strawberries, tops cut off, fresh or frozen
  • 3 tbsp orange juice
  • 1 tsp chia seeds
Directions:
  1. Add crust ingredients (dates, walnuts, oats, coconut oil, honey, and salt) to food processor and blend until mixed. The consistency should be sticky so you can press it down in the pan to make the pie crust. More dates or walnuts might be needed to achieve the desired result.
  2. Press pie crust into pie dish or 8x8 pan and put in fridge to chill.
  3. Add strawberries and orange juice to saucepan on medium heat until bubbly. Reduce to low and let simmer so it thickens. Use wooden spoon to break fruit down into a jelly-like consistency. Turn off heat, add chia seeds, stir, and let cool before refrigerating.
  4. Make a date paste by adding dates, coconut oil, and water to food processor and blending until smooth. This was tricky, as there isn't a lot to work with in the food processor, so keep scraping the sides and get it nice and smooth.
  5. Remove cans of coconut cream from fridge and carefully scoop out the hardened, separated part at the top into a large mixing bowl. Set aside liquid, as we won't need it for this recipe.
  6. Use beater to make coconut cream fluffy until stiff peaks form. Then add date paste and peanut butter and beat until mixed well.
  7. Put pie filling into pie crust and chill for 1 hour before serving.
  8. Serve pie with fruit spread on top or on the side for individual preference.
Kind of a lot of work, but so worth it! Go forth and make this wonderful treat! If you make it, let Dana know. Tweet it or Instagram it and hashtag it #minimalistbaker. :) We all really enjoyed it, but I'd suggest not eating TOO much of it. Almost every ingredient has a high fat content, but it's so rich, creamy, and tasty that a little will do to satisfy your sweet tooth. Yum! 

Eat your fruits and veggies, kids.

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