I have fond memories of going to get the Christmas tree—I can still picture the place we went—then coming home and decorating it. And in my family growing up, watching movies was something we did a lot of. One of our favorites was Home Alone, which came out when I was 12 years old (in 1990). Remember “Rocking Around the Christmas Tree” in that movie?… I don’t know if I loved this song before that movie or because of that movie, but either way, hearing it always makes me happy 🙂
Since living in Colorado, and since changing our diets, we’ve been creating new family traditions, inspired by my Danish heritage. (How Danish does blond little Ashley look? 🙂 I’ve recreated recipes like: Gingerbread Cookies, Kerstins Almond Squares, Coconut Dreams, and Thumbprint Cookies.
This year I thought I would go back to something we ate a lot of growing up. Pie. We ate lots of pie, usually chocolate. That’s why pie says home and comfort to me. I decided to make a pie that some of you have mentioned missing since removing dairy from your diets: Peanut butter pie.
As you may know, peanut butter pie is usually made with cream cheese and whipped cream. Dairy-free peanut butter pie is usually made with tofu. I used coconut milk, and chia seed meal to hold it together, and boost this dessert with tons of nutrition. Since we don’t eat peanuts, I substituted SunButter. If you prefer peanut butter I think that would work just fine in this recipe.
My little girls and I love how this pie came out (after many many tries :-). I hope you do too!
Peanut Butter Pie
gluten-free, dairy-free, soy-free, peanut-free optional
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.
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
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.
My new cookbook Easy Paleo Meals has a whole chapter of gluten-free pies! Delicious!