Chocolate Peanut Butter Frozen Pie

Crust:

1½ cup unsalted raw or roasted pecans*

¾ cup (8 to 10) dried pitted dates or prunes

2 TBSP organic filtered coconut oil

*Also, delicious when I replace the pecans with 10-12 of my own baked and frozen cookies

Filling:

2 cups unsalted cashews or peanuts

1 cup canned whole coconut milk

½ cup unsweetened coconut flakes

¼ cup unsweetened cocoa powder

½ cup packed coconut or brown sugar

1 ¼ cup mashed ripe bananas (3 medium or 2 large bananas)

1 tsp pure vanilla extract

½ tsp pure almond extract

½ tsp fine-grained sea salt

1 tsp ground cinnamon

1 TBSP instant coffee or decaf powder

Optional: Sprinkle ½ cup mini-chocolate chips on top, or for a more dazzling presentation, add the chocolate chips and then finish with powdered sugar or whipped topping

 

Crust:

  • In a food processor, blend pecans (or cookies) until completely uniform, about 60 seconds
  • Add dates/prunes and oil, pulse just until blended, about 5-6 times
  • Add oil and pulse 4 or 5 times
  • Press mixture into a greased tart pan, pie pan or lined muffin cups (with silicone or paper)
  • Bake at 350°F/180°C for 8 minutes (in a muffin pan) or 10 minutes (in a pie or tart pan)
  • Cool on the counter (not on top of the oven) while preparing the filling

Filling:

  • Don’t bother to rinse out the processor, just add all the ingredients except chocolate chips
  • Blend until completely mixed and shiny (about 2-3 minutes)
  • Smooth into the completely cooled crust (in either the pie pan or the muffin cups)
  • Toss mini chocolate chips on top
  • Freeze for at least 4 hours
  • Remove from the freezer about 20 minutes before serving
  • Add the optional topping – although it’s delicious without the final flourish
  • Leftovers can be either frozen or refrigerated (for nibbling whenever you want something sweet but nourishing). When refrigerated, it gets a pudding-like texture.

Fans of Battered (the first book in the Whipped and Sipped mystery series), might recall that the cafe’s pastry chef, Ruthie Rosin, is a vegan who doesn’t eat or bake with any animal products. This is the kind of pie she serves both at home and in the café.- it’s a refreshing dessert in the summer and a pleasingly light dessert to nibble on after a heavy winter meal.