Along with bruschetta, Josh’s culinary claim to fame is peanut butter pie. When his good friend, a vegan, recently turned 30, we decided to test out a healthy vegan version. This is a tall order since the original literally has nothing healthy in it: Cool Whip, Jiffy peanut butter, cream cheese, milk, refined sugar and an Oreo crust. I have to say, I was skeptical that a healthy vegan version of this could taste good, much less taste anything like it’s junky counterpart.
I was wrong. Our new version, made with coconut whipped cream, natural peanut butter, agave, coconut milk and a raw chocolate crust is just as good – if not better – than the original. Vegans and non-vegans alike will love this pie and they never have to know it’s good for them.
WHY IT’S HEALTHY // Coconut milk (and cream) has many health benefits, which we discussed in the Health Benefits of Coconut Milk. Peanut butter, like most nuts, has unsaturated fat that lowers the level of harmful cholesterol in your bloodstream, ultimately reducing your risk of heart disease. Peanut butter is also a good source of manganese, an essential mineral that aids in removing toxic ammonia from your body, and niacin (vitamin B-3), which supports your metabolism. The dates hold the crust together while providing natural sweetness and fiber without the need for added oil. //
In this recipe, I used Angela Liddon’s coconut whipped cream tutorial on her blog Oh She Glows and Leanne Vogel’s how to make soy-free vegan cream cheese recipe on her blog Healthful Pursuit. Both of these recipes require waiting overnight, so plan ahead!!
- 6 tablespoons cocoa powder
- 1 cup raw cashews
- 1 cup dried unsweetened shredded coconut
- 1 cup dates
- ¼ teaspoon salt
- 2 cans full fat coconut milk*
- ½ cup non-dairy milk (I used easy semi-homemade coconut milk)
- ½ cup agave syrup
- 1 cup natural peanut butter (no added sugar or oils)
- ½ cup vegan cream cheese**
- Make the pie crust: In a food processor add cocoa powder, cashews, unsweetened coconut, dates and salt and process until it begins to hold together and cashew pieces become almost invisible, about 10 minutes (Be patient! This can take longer than you expect).
- Press crust evenly into a 9 in pie pan and set aside.
- Make the filling: Make your coconut whipped cream. Add in remaining ingredients and mix with a hand mixer until smooth and creamy.
- Add filling to pie crust and put in freezer and freeze 4-6 hours until very firm.
- Allow to thaw 5 minutes before serving.