Peanut Butter Coconut Cream Pie
- Prep Time30 min
- Total Time30 min
- Ready in3 hours/overnight
- YieldServes 8-10
Base Ingredients
- 1 cup Chantal Örganics Desiccated Coconut
- 1 cup Chantal Örganics Sunflower Seeds
- 1/2 cup raw cacao powder
- 1 tsp vanilla essence
- 1/4 tsp Chantal Naturals Sea Salt Fine
- 1 cup dates
- 1/4 cup Chantal Örganics Coconut Oil
Filling Mixture
- 1 x 400ml can Chantal Örganics Coconut Cream
- 1 ¼ cup Chantal Örganics Smooth Peanut Butter
- 1/2 cup Chantal Örganics Rice Syrup
- 2 tsp vanilla essence pinch Chantal Naturals Sea Salt Fine
- 1/4 cup Chantal Örganics Coconut Oil
Topping Ingredients
- 1/2 cup Chantal Örganics Roasted Peanuts, roughly chopped
- 1/4 Chantal Örganics Desiccated Coconut
Method
1
Line an 8” round spring form cake tin with baking paper (or a square 8” tin). To make the base, gently melt the coconut oil by placing in a heat proof bowl set over a pan of steaming water with the heat turned off.
2
Place all the base ingredients (except the coconut oil) into a food processor and blend on high until they resembles fine crumbs.
3
Pour in the coconut oil and pulse to combine.
4
Tip the base mixture into the prepared tin and press down until even and smooth.
5
Place in the fridge to set.
6
To make the filling, gently melt the coconut using the same method as above.
7
Place all the filling ingredients into a blender and blend on high until smooth.
8
Pour the filling on top of the prepared base, smooth with a spatula and place in the fridge to set for a minimum of 3 hours, or ideally overnight.
9
To serve, remove the pie from the tin and place on a serving plate. Scatter over the chopped peanuts and coconut, cut into slices and serve.
10
Store the Peanut Butter Coconut Cream pie in a sealed container in the fridge for up to 5 days. Alternatively freeze for up to 1 month.
Thank you Jose Stichbury at Swoon Food for this crowd-pleasing dessert!
