The filling in this vegan peanut butter pie is creamy, and there is no cheese in it. The crust is made of chocolate almond flour. A healthy recipe for a gluten-free frozen dessert.
Mix in the baking soda, salt, cocoa powder, almond flour, and mix them all together with a whisk.
1
Add the maple syrup, vanilla extract, and coconut oil and mix until the dry ingredients are mixed in.
2
Start with the sides and then the bottom of the tart pan and press the crust mixture evenly into them. 13 to 15 minutes in the oven.
3
When you get to the liquid below, stop making the filling. Use an electric mixer to mix it until it gets thicker and soft peaks show up.
4
After making the crust, clean out the bowl. Then, add the peanut butter, ½ cup of maple syrup, vanilla extract, and salt. Beat on medium speed.
5
Fold the coconut whipped cream into the filling until it is well mixed. Add the smooth pie filling to the crust. Set it aside for two hours.
6
Making the drizzle topping. Alternately drizzle each over the set filling using a fork or spoon. Sprinkle peanuts if desired. Return to freezer for 20–30 minutes to set.