Raw Peanut Butter Pies

Pictured with a Raw Cacao Tahini Cup

Pictured with a Raw Cacao Tahini Cup


These delicious little desserts were inspired by my favourite Halloween candy growing up. I would have been willing to trade 10 Oh Henry's for 1 Reese's Peanut Butter Cup, any day. But thankfully there is no  need for that now that this recipe exists. What a relief. These raw mini pies are full of nutrient dense foods, healthy fats, vitamins and minerals. And they are so simple. They would be a perfect addition to any Halloween party, or fall festivity that you have coming up. And bonus: they only took me about 15 minutes to make (plus freezer time).

The crust is the same as my Raw Cacao Tahini Cups, and is so good that you will want to eat it with a spoon. So do that - but also make the pies. And share them. Because friends don't let friends not share dessert. Capiche? 



Makes 4 muffin-tin sized pies

INGREDIENTS:
Layer 1: Cacao Crust
3/4 cup almond meal
1/4 cup raw cacao powder
1 tbsp real maple syrup*
2 tbsp coconut oil

Layer 2: Peanut Butter Filling
1/4 cup natural peanut butter
1/2 cup water
1 tbsp real maple syrup*
2 tbsp coconut oil

DIRECTIONS:

  1. Combine all ingredients of the crust layer into a food processor. You may need to stop scrape the sides. Process until a consistent dough forms.
  2. Firmly press the dough into the bottom of 4 slots of a muffin tray. Set aside. 
  3. Combine all ingredients of the peanut butter layer in food processor. Pour on top of the crust. Smooth over with a spatula. 
  4. Put the muffin tray in the freezer for approximately an hour or until solid. Use the edge of a butter knife to wedge them out. Store in the freezer. Leave the frozen cups out to thaw for a few minutes before eating.

*to be truly "RAW", swap the maple syrup for raw honey