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No Bake "Peanut Butter" Pie (Nut Free, Vegan, GF)

March 14, 2021

No Bake "Peanut Butter" Pie (Nut Free, Vegan, GF)

Happy ūĚĚÖ Pi ūĚĚÖ Day! ¬†

We're so excited to share this nut-free version of peanut butter pie with y'all!

It's creamy, decadent, and so delicious - while still packing in the nutritional benefits of Sacha Inchi butter ūüĎć

Show us your creations by tagging @brassrootsfood on IG! 

 #SnackWithAPurpose 

 

No Bake "Peanut Butter" Pie (Nut Free, Vegan, GF)

Prep Time

Freeze Time

Total Time

20 minutes

30-40 minutes

1 Hour

Servings:  10-12 Slices

Does it keep? Store in the fridge for 4-5 days or in the fridge for a few months in an airtight container. 

Ingredients:

Crust:

Option 1: Buy premade crust of choice (we recommend oreo)

Option 2: Make GF Oreo Cookie Crust

    • 30¬†GF Oreos (there are 48 in a pack)
    • 1/3 cup Vegan Butter

Filling:

  • 1 14oz can full-fat coconut cream (chill in fridge overnight)
  • 1 12oz jar Sacha Inchi Butter (all 3 flavors work; adjust sugar to taste)
  • 1 cup powdered sugar* (see notes)

Topping:

  • 1 14oz can full-fat coconut cream (chill in fridge overnight)¬†
  • 2 Tbsp cocoa powder
  • 2 Tbsp powdered sugar

Extra:

  • Chopped lightly salted Sacha Inchi Seeds¬†
  • Melted chocolate chips and/or Sacha Inchi Butter to drizzle

    Instructions:

    1. Option 2 crust: Mix oreo cookies (minus filling) in a food processor or crush in a plastic bag. Add melted butter and combine until crumbs stick together. 
    2. Spray a pie dish with non-stick spray and press the crust on the bottom of the pan, working your way up the sides. Place in the freezer while you make your filling. 
    3. Remove one can of coconut cream from the fridge and using a spoon, scoop out the hard cream part that has risen to the top. Add into a bowl and discard the coconut liquid. 
    4. Starting on a slow speed, whip the cream until smooth. 
    5. Add in the jar of Sacha Inchi butter and powdered sugar. Mix until fully combined and smooth. 
    6. Pour the mixture over the crust and place back into the freezer to firm up. 
    7. Topping: Take the second can of coconut cream from the fridge and separate the cream from the liquid like above. Whip up on a low speed. Add in cocoa powder and powdered sugar and whip again. 
    8. Spread or pipe the topping onto the chilled pie and top with chopped Sacha Inchi Seeds, melted chocolate and Sacha Inchi Butter.
    9. Serve cold. Store in the fridge for 4-5 days or in the freezer for a few months. Defrost slightly before serving if frozen!

     NOTES:

    *Sugar substitute:

    If you want to use a sugar substitute like Swerve/Splenda or you only have granulated sugar, place sugar in a high powered food processor and blitz for a few minutes until it is fluffed!

    Get baking, post a picture, and tag us @brassrootsfood on Instagram or Facebook using #SnackWithAPurpose so we can see what you create and feature you! 
     

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