- Preheat the oven to 375°F . Lightly spray a 9-inch pie pan with cooking spray.
- To make the crust : In a large bowl, whisk together the oat flour, almond flour, sugar, arrowroot, cinnamon, vanilla powder (if using), baking soda, and salt.
- Cut in the butter and vinegar until it has the texture of wet sand and no pieces are larger than your pinkie fingernail.
- Pour the mixture into the pie pan and use your hands to evenly distribute and spread the crust along the bottom and up the sides. Bake for 10 minutes. Remove from the oven and let cool completely before adding the filling.
- To make the filling : In a food processor, combine the peanut butter, tofu, coconut cream, sugar, tapioca powder, vanilla, and salt. Process until smooth. Pour into the prepared crust. Refrigerate until ready to use.
- To make the crumble : In a small bowl, combine the ingredients and stir with a fork until crumbly. Sprinkle the crumbles over the top of the pie. Chill for at least 2 hours, or until ready to serve.
- Leftovers will keep in an airtight container in the fridge for 1 to 2 days.
Peanut Butter Pie
By Vilija C
Mar, 15th
620
Servings
2 persons
Cook Time
30 minutes
Ingredients
22
- 24
Ingredients
- Vegan cooking spray
- For crust
- 1 cup oat flour
- ½ cup almond flour
- ¼ cup coconut sugar
- 1 tablespoon arrowroot powder
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla powder, optional
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons very cold vegan butter
- 1 teaspoon apple cider vinegar filling
- For Filling
- 1 cup unsalted, unsweetened, smooth natural peanut
- One 12-ounce vacuum-packed block extra firm silken
- 5 tablespoons chilled, hardened canned coconut cre
- ½ cup coconut sugar (or brown sugar)
- 2 tablespoons tapioca powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- For peanut butter crumble
- ¼ cup unsalted, unsweetened, smooth natural peanut
- ¼ cup oat flour (certified gluten-free if necessar
- ¼ cup powdered sugar (or xylitol)
Instructions
Notes/Tips
TIP Refrigerate a can of coconut cream or full-fat coconut milk overnight. The cream will harden and separate from the water. Use a can opener to open the can and lift off the lid. Carefully spoon out the solid coconut cream. Discard the water (or save it for later use). If you can find a 5.4-ounce can coconut cream, it will provide you with all the cream you need for this recipe.
