Peanut butter is our favourite. And if there’s any way we can sneak it into every meal time then we’re all ears – especially if it involves dessert. Meridian Foods kindly gave us this recipe for a creamy peanut butter pie and we can’t get over how dreamy it looks. And better yet, it’s completely vegan. So enough babbling, let’s get straight into how you can make your own.
For the crust, you’ll need:
- 10 medjool dates
- 160g cashew nuts
- ½ tbsp coconut oil, melted
And for the super tasty filling:
- 250g Meridian smooth peanut butter
- 300g vanilla coconut yogurt
- 1 tbsp coconut oil
- 60g vegan or gluten free chocolate to decorate/snack on while you’re waiting for it to set.
Now, for the making of a masterpiece. First, you’ll need to grease your tin (we recommend a 20cm springform tin) and line the bottom with some greaseproof paper. Blend the tasty dates in a process until they’re chopped up all nicely. Chuck in the cashew nuts and continue blitzing until they’re finely chopped. Pour in the coconut oil and then mix again. The mixture should be nice and sticky and hold together when you squeeze it.
Tip your mixture into the pre-greased tin and press it against the edges and up the sides (make sure it’s about 4cm thick). To make sure it’s all smooth and compact, pop some greaseproof paper on the too and use a small glass and press it onto the mixture. Then, put in the freezer.
While your crust is chilling, blitz all of the filling ingredients in a processer until smooth. Then take the crust out of the freezer for a minute while you poor the filling in, and then cover with cling film and back into the freezer it goes for 2-3 hours, or until it has set. Make sure you take it out of the freezer half an hour before serving, and when you’re about ready to give to your guests/demolish the whole thing yourself, gently melt the vegan chocolate and pour over the top. And voila, a tasty, cruelty-free treat.