Healthy Peanut Butter Pie with a Double Chocolate Crust

Double Chocolate Crust:

Add to food processor:

about 1.5 ounces of dark (dairy-free) chocolate —I used half of a Chocolove 70%

1/4 cup cocoa or cacao powder

1 cup shredded unsweetened coconut

6 pitted dates (soak them first if they are very dry)

Puree till a ball forms.

Press the crust into a 7 inch springform pan —a glass pie dish would probably also work, but I haven’t tested it myself.

Filling:

Add to food processor:

1/4 cup Earth Balance Buttery Spread, liquified —I use soy-free

1/4 cup coconut oil, liquified

—you could probably use 1/2 cup of Earth Balance and no coconut oil (for a really buttery taste) or 1/2 cup coconut oil and no Earth Balance (if you don’t tolerate Earth Balance), but I’ve only tested it with 1/4 cup of each.

1 cup canned full-fat coconut milk —I use Thai Kitchen because it’s the richest

2/3 cup SunButter —peanut butter would probably work also

1/2 cup white chia seed meal (I grind my seeds in a coffee grinder or Magic Bullet) —black chia seeds would work too, but would change the color of the pie

1/2 cup honey

1 tbsp lemon juice

1 tbsp vanilla extract

1/4 tsp sea salt

Puree about two minutes.

Pour over crust.

Cover and refrigerate for at least 6 hours.

It’s great cold or room temperature, but the color will change over time. So it’s prettiest the first day you remove it from the fridge.

Optional: Shave chocolate over the top for presentation.