when it’s summer time… like 90 degrees and muggy here in Philly, there’s NO time for baking. why turn on the oven when you can have a frozen dessert instead?
today I’m sharing this 5 step peanut butter pies with chocolate drizzle recipe.
these small individual size pies were not only yummy, but perfectly portioned. they are vegan, gluten free, no bake and simple to put together. since they are frozen, it was easy to have dessert for the week as i would just take one out and let it thaw for a few minutes.
I was fortunate enough to receive samples from Crazy Richard’s Peanut Butter. thank you guys for making this amazing recipe come together! now follow the three easy steps using a handful of rich, vegan ingredients and enjoy these no bake chocolate pb pies!
// how to make //
this recipe makes 6 mini pies.
1/2 cup of rolled oats (gluten free)
1 tbsp. raw cacao powder
3 tbsp. real maple syrup
1/2 cup of almond flour/meal
1 cup organic natural peanut butter (use Crazy Richards!)
1-2 ripe bananas
1 tsp. vanilla extract
2 tbsp. of maple syrup or raw agave nectar
2 tbsp. of coconut oil
//5 simple steps//
now time for the FIVE (that’s it!) steps…
one: food process the crust ingredients and place in the muffin tin as the first layer.
two: again, food process ingredients until smooth and pour over the bottom crust layer in the muffin tin.
three: allow to freeze for several hours, at least six.
four: top with crushed peanuts and melt vegan, dairy free chocolate with a bit of coconut oil to drizzle on pies. return to freezer.
five: thaw for a five minutes before enjoying.