No-Bake Peanut Butter Pie

Another recipe! I’ll admit that my reprieve from sickness didn’t last long (maybe 1-1/2 days), but it was long enough for me to make this guy. A no-bake coconut cream peanut butter pie with a black bean chocolate ganache. Sounds so weird, but I assure you it’s delicious.

Also: All the cooking or baking I do lately is the cheater way.

For this dessert, I used a pre-made (gluten-free) graham cracker crust.

No regrets.

NO-BAKE PEANUT BUTTER PIE

*Vegan provided you use dairy-free chocolate.

What you’ll need . . . 

For the filling:

• 1 can coconut cream, just the cream (save liquid)
• 1/4 to 1/3 cup peanut butter
• 1 to 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• pinch sea salt

For the ganache:

• 1/2 cup black beans, rinsed
• 1 tablespoon coconut liquid
• 1/2 cup bittersweet chocolate
• 1 tablespoon coconut oil

Method . . . 

1. Place the filling ingredients in a bowl and beat together with a hand mixer (or use a stand mixer) until smooth. I used 2 tablespoons of maple syrup and it was actually quite sweet, so try 1 to start.
2. Pour this mix into your pie crust and refrigerate for half an hour.
3. In a food processor, blend together the black beans with the tablespoon of coconut liquid.
4. Then on your stovetop, melt the coconut oil over low heat and add in the bittersweet chocolate (if you’re using a bar, cut it up into tiny pieces).
5. Add the chocolate to the beans and blend in the processor until smooth.
6. Then gently spread this “ganache” over the peanut butter layer. Then put everything in the fridge for an hour or so to firm up.

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