How is December treating you all thus far? Well I hope.
We’re settled into our new place in Portland (I’ll be sure to post pictures on Instagram soon!), and getting back into our groove. It’s always amazing to me how much a move can disrupt life. A two-week break becomes a month and before I realize it, I haven’t properly exercised in weeks, reach for takeout at every turn, and my email is overflowing. It’s moments like these when I realize I’m more of a control freak than I’d like to admit. My schedule is seriously important to me.
Thankfully, I’m feeling a bit more “normal” now, whatever that means in this season of life. We even have our Christmas tree up and I’m feeling quite festive with my “Indie Holidays” station blaring in the background as I work.
Of course, a new space has required some reorganization as well as a few new purchases (for home, office and otherwise), and in the process we’ve managed to simplify and streamline a bit more (which we love).
I’m planning to create a “Simple Kitchen” post soon to highlight everything we own in our “minimalist” kitchen to show you just how possible it is to do more with less stuff.
Until then, let’s eat pie, shall we?
Have you guys tried our Vegan PB&J Pie yet? It’s one of my favorites.
In the process of making it I discovered the magic of date paste and coconut whipped cream mixed together to create a thick, custard-like mousse, perfect for pies and even no-churn ice cream! Since then I’ve been dying to try it in another variation.
Enter: Chocolate Peanut Butter.
This magic starts with coconut whipped cream and date paste. Then a generous amount of melted dark chocolate and a giant heap of salted creamy peanut butter.
Hubba, hubba indeed.
The result is a rich, thick chocolate mousse infused with salty peanut butter piled into perfectly salty-sweet graham cracker crust – literally the pie of my dreams.
This pie is simple, requiring just 7 ingredients and easy-to-follow methods.
If you can master date paste (pitted dates whirled into a paste) and coconut whipped cream (chilled coconut cream whipped into an airy mousse), then you can totally make this pie. And, I highly recommend doing so because it’s bomb. Yes, I still say bomb (Rhonda). Deal with it.
This pie is my new favorite. It’s:
Infused with peanut butter
Nestled in a graham cracker crust
& Perfect for holiday gatherings and beyond
One bite into this bad boy and I was done for. I took two slices and shared the rest with a friend, who later reported she ate three slices in two days. That’s when you know it’s good – you can’t keep your hands off it.
Happy holiday baking season, friends! There’s much more sweet (and savory) goodness to come in the next few weeks. Cheers!
Chocolate Peanut Butter Mousse Pie
- 7 ounces vegan graham crackers* (7 ounces yield ~1 2/3 cups ground // see notes for substitutions)
- 1/4 tsp sea salt
- 5 Tbsp vegan butter (melted // or sub coconut oil with varied results)
- 1 1/2 14-ounce cans coconut cream* (chilled overnight or for at least 6 hours)
- 1/2 cup date paste (1 cup packed pitted dates yields ~ 1/2 cup paste // soaked in warm water for 10 minutes, drained, and processed into a paste)*
- 1 cup dairy-free semisweet chocolate chips
- 1/2 cup salted natural peanut butter (creamy & crunchy work)
- Coconut whipped cream (for topping)
- Crushed Salted Roasted Peanuts
- Dairy-free dark or semisweet chocolate shavings
- Preheat oven to 350 degrees F (176 C) and place a large mixing bowl in the freezer to chill.
- In a separate small mixing bowl, melt chocolate chips over a double boiler or in the microwave in 30 second increments, stirring occasionally. Set aside to cool slightly.
- For crust, add graham crackers to a food processor (or a bag and use a rolling pin to crush) and mix into a fine meal. Add salt and melted butter and pulse to combine.
- Press firmly into a standard 9 or 9.5 inch (or slightly smaller // as original recipe is written // adjust size or number of pans if altering batch size) pie dish and use your fingers to press it up the sides. Bake for 12-14 minutes or until fragrant and lightly browned. Set aside to cool.
- To prepare the filling, scoop out chilled coconut cream, leaving behind any liquid in the bottom of the can, and place in your pre-chilled large mixing bowl. Use a mixer to beat until creamy.
- Next, add date paste and mix once more. If you haven’t made your date paste yet, simply add sticky, pitted dates to a food processor and process until creamy, adding a little hot water to combine if needed. If your dates were a little dry, soak in warm water for 10 minutes, then drain.
- Next add slightly cooled melted chocolate and mix once more to combine. Lastly, add peanut butter and mix again.
- Transfer filling to cooled crust and loosely cover with plastic wrap to set in the fridge for a minimum of 3 hours, ideally overnight.
- To serve, slice and gently plate. Top with coconut whipped cream, additional peanut butter, crushed roasted peanuts and/or dairy-free chocolate shavings (optional).
- Store leftovers in the fridge for up to a few days. Cover well and freeze after that for an “icebox” pie.
*For the coconut cream filling, either use 1.5 cans of coconut cream, or 2 cans full-fat coconut milk by scooping off the cream and reserving the liquid for other uses.
*Adapted from my Vegan PB&J Pie
*Nutrition information is a rough estimate.
*Or you can sub 2 14-ounce cans full-fat coconut milk per 1 1/2 cans coconut cream and use cream part only