7.31.2017

Frozen Peanut Butter Pie {gluten free + vegan}

This is my second entry for #FrozenFridays Recipe Contest over at Go Dairy Free featuring So Delicious Dairy Free Frozen Desserts and I'm super excited to share it with you! While it's an incredibly easy dessert to prepare, it tastes like you spent hours pulling it all together.



While I don't always love chocolate alone, chocolate and peanut butter together are a favorite combo (aren't they for everyone?!). If you love chocolate and peanut butter too, this dessert will not disappoint. My version was more peanut butter than chocolate, but you could certainly add more chocolate to this if you're a chocolate lover too.

There are more than 30 dessert recipes featured over at Go Dairy Free, so make sure you check them all out!

Frozen Peanut Butter Pie 




Place the chocolate sandwich cookies in a large zip-top plastic bag and crush with a rolling pin until you have crumbs (or grind them in a food processor). Place the crumbs in the middle of a 9- or 10-inch glass pie dish. Pour the melted coconut oil over the top and mix with a fork until all of the crumbs are coated.

Using a heavy-bottomed drinking glass covered in a piece of plastic wrap, press the crumbs into the bottom and sides of the dish until firm. Place the dish in the freezer while you prepare the filling.

In a medium bowl, mix the melted Cashewmilk frozen dessert and melted peanut butter until combined. Fold in the CocoWhip gently until completely combined. Pour the mixture into the prepared pie crust and return to the freezer to set up. After one hour setting in the freezer, place a sheet of plastic wrap over the top and continue freezing for about 4 hours.

When ready to serve, melt the remaining 1/4 cup peanut butter and drizzle over the frozen pie. Sprinkle with chocolate of your choice. Slice and serve cold!




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