As soon as I’d seen Emily’s PB&Chocolate Pie on This Rawsome Vegan Life, I just had to recreate it, using whatever ingredients I had in the kitchen at the time. Instead of tofu, I used a couple of bananas; I really like how creamy it makes this dessert, and you know I love nothing more than bananas, chocolate and PB together 😉 If you wanted you could probably use frozen bananas and get the same, if not a better effect.
(This was made before I decided to lay off the PB… temporarily. I’ve had no PB since. *le sigh*)
So, using the ingredients I had at home, here is how I made this delicious pie:
For the filling:
100g chocolate, 78–85% cocoa
2 large bananas
4 tbsps peanut butter, smooth
1 tsp cinnamon
For the crust:
100g dates, stoned
25g coconut flakes
50g pecans (soaked)
150g cashews (soaked)
Soak the nuts overnight, or at least for a few hours, before pulsing to a fine powder in the food processor. Cut the dates into small pieces and add these, along with the flaked coconut, to the food processor and pulse until the mixture starts to get sticky. Combine everything with your hands and press it into a small- to medium-sized pie dish. Set aside.
Melt the chocolate in a glass bowl over a pot of hot water. Blend the bananas, peanut butter and cinnamon until smooth, then combine with the chocolate. Pour the chocolate mixture onto the crust and cool in the fridge for several hours, or preferably overnight, until quite solid.
Thank you for the inspiration, Emily 🙂