MOUSSE- 2 cups coconut cream (from about 2 13.5-oz BPA-free cans) (TIP: Refrigerate cans overnight and scoop out the thick white cream that separates the next day, reserving water for another use. Look for brands without fillers and gums as these can hinder the separation of the cream and water.)
1 cup creamy all-natural unsalted peanut butter
2 tbsp pure maple syrup
1/2 tsp pure vanilla extract
1/8 tsp sea salt
DRIZZLE- 1 13.5-oz BPA-free can coconut milk
1/2 cup coconut sugar
1 tsp pure vanilla extract
1 tbsp coconut oil
Prepare crust: In a food processor, combine all crust ingredients and process for 3 minutes, until mixture sticks together and forms a large single mass. Line a 9-inch round pie pan with parchment paper on bottom and up the sides. Press crust mixture into pan; use your fingers to press it in firmly, pushing up the edges of the pan to form the crust’s edge. Transfer to freezer to set.
Meanwhile, prepare mousse: Using an electric hand or stand mixer, beat coconut cream on high until very smooth, about 1 minute. Add peanut butter, maple syrup, ½ tsp vanilla and salt and beat on high for 1 minute more. Remove crust from freezer and spread peanut butter mousse evenly inside crust, then return to freezer to set for at least 4 hours.
Prepare drizzle: In a medium saucepan on medium-high, mix together coconut milk and coconut sugar. Bring just to a boil, stirring frequently, then reduce heat to medium or low so that mixture stays at a gentle simmer. Cook for 30 minutes, stirring occasionally, until it’s reduced by about half and turned a rich, deep brown. Remove from heat and vigorously stir in 1 tsp vanilla and coconut oil. Refrigerate for at least 1 hour before serving.
To serve, remove pie from freezer and let sit at room temperature for 10 minutes before slicing. Drizzle sliced pie with caramel sauce. Pie can be stored in freezer for up to 1 month; caramel sauce keeps in a tightly covered container for 4 to 5 days in the refrigerator.
There's no need for serving plates or forks with this gooey chocolate and peanut butter dessert - simply serve these bites on a large platter and let guests dig in. The best part? You can make these in advance and store in the freezer until the day of your party.