Peanut Butter Pie- no sugar added, gluten free, dairy free

How about a big “Yes, Please!” if you think you love peanut butter as much as me! I have a peanut butter pie recipe for you that is seriously going to have you craving this pie for every occasion (or maybe just because it’s Tuesday!)

There is no added sugar in this pie. It is so rich, creamy and deliciously filling. Anyone who loves the perfect combo of peanut butter and chocolate, will go nuts over this pie. I like to use a good “no sugar added” peanut butter, or make my own, and dairy free chocolate chips. I use Rice Chex cereal in the crust that you could easily substitute almonds for a grain free crust.

4 oz Dried Pitted Dates
2 Tbsp Coconut Oil
2 cups Rice Chex Cereal
1/2 cup Dark Chocolate Chips
1 can full fat Coconut Milk
1/2 cup Peanut Butter
1/4 tsp Salt
1/2 tsp Cinnamon
1 tsp Vanilla Extract
2 Eggs
2 Tbsp Peanut Butter
1/4 cup Dark Chocolate Chips

You will need your food processor, a 8″-9″ spring form cake pan, 2 qt sauce pan, whisk, spatula and plastic wrap.
Prep time: 20 minutes
Freeze time: 2 1/2 hours

For the filling, heat your saucepan on medium. Pour in your coconut milk, peanut butter, salt, and cinnamon. Whisk together until the peanut butter has melted and all has combined. Remove from heat and place on a trivet to cool.

In a mixing bowl, whisk eggs and vanilla. Let stand for 15 minutes. This will begin to bring the eggs to room temperature as the filling cools.

For the crust, start by soaking your dates in warm water for 5 minutes to soften. Be sure to squeeze each date to make sure there are no pits or stems. Drain your dates. In your food processor, pulse dates, coconut oil, Rice Chex, and chocolate chips just until combined.

Put directly onto the spring pan and use a spatula to push down on the mixture as you spread it across the bottom of the pan. Put in the freezer.

Pour the coconut milk filling mixture into the egg mixture constantly whisking to combine. Place plastic wrap over the mixture touching the filling and place in the freezer for 30 minutes.

Take out the filling and crust. Whisk the filling again and pour onto the crust. Cover with plastic wrap again touching the top of the pie and freeze for 2 hours or overnight.

To serve, remove pie from freezer and let sit on the counter for 20 minutes. You can heat a dish towel and wrap around the pan to speed up this process. While the pie is being brought to room temperature, remove the plastic wrap. Melt 2 tablespoons of peanut butter and drizzle on the top of your pie. Then melt your dark chocolate and drizzle on top of the pie. Once the edges of the pie start to look like they are softening, run a knife around the edge and remove the outer part of the spring pan. Place your pie on a flat surface and cut into pieces.

Optional: top with whipped cream.


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