Chocolate Peanut Butter Freezer Pie
It doesn’t get more indulgent than this — a velvety peanut butter mousse filling over a cocoa and nut crust, all topped with a coconut caramel drizzle!
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Find more desserts here.
- CRUST- 1 cup dried unsweetened shredded coconut
- 1/2 cup packed pitted Medjool dates
- 1/2 cup raw unsalted walnuts
- 1.2 cup raw unsalted almonds
- 5 tbsp unsweetened cocoa powder
- 1 tsp pure vanilla extract
- 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.
- Serving Size 1/14 pie
- Calories 394
- Carbohydrate Content 22 g
- Cholesterol Content 0 mg
- Fat Content 32 g
- Fiber Content 4 g
- Protein Content 8 g
- Saturated Fat Content 18 g
- Sodium Content 42 mg
- Sugar Content 16 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 6 g