I absolutely love peanut butter. I know lots of people do but unlike most people it's not something I grew up eating. In fact I don't ever remember having it as a kid. I do remember craving it when I was pregnant though and ate stacks of spelt toast with peanut butter and a sprinkle of sea salt all 3 times!
We only buy the good stuff these days, that is freshly ground 100% peanut butter with no oils or salt or anything else added. It's brilliant on crunchy green apple or even just straight from the tub on a spoon.
I was in the mood for something sweet and cool and peanut-buttery and came up with this gorgeous pie for dessert one weekend way back when I should have been packing for our move. I made it again last month and it was equally delicious. A crunchy chocolate base topped with smooth and creamy filling that was almost like ice cream. Yum!
I splurged on medjool dates for this which you can find in the fresh food section of Coles and Woolies near the herbs. You could definitely use regular dried dates instead they may just take a little extra blitzing for the filling to become really smooth.
This sets hard in the freezer so be sure to take it out at least 20 minutes before serving.
My Frozen Peanut Butter Cream Pie (Dairy Free)
200g raw almonds
75g medjool dates
20g coconut oil
20g raw cacao
Place all ingredients into the food processor and blitz until the mixture forms sticky crumbs (TMX 30 secs / SP 5). Press the mixture into the base of an 8 inch spring form pan lined with baking paper and place into the freezer while your prepare the filling.
200g natural peanut butter
60g medjool dates
270ml coconut cream
30ml milk of choice
20g maple syrup or raw honey
Wipe out the processor (no need to wash it) and add all ingredients. Process until smooth, around 30 seconds to 1 minute depending on your machine (TMX 30 secs / SP 7). Pour over the prepared base and place back into the freezer to set for 4-6 hours or overnight.
Remove from the freezer at least 20 minutes before serving.