Sunday, March 29, 2015

Raw Vegan Chocolate Peanut Butter Banana Pie

Nom nom nom.
These were way too fun to make.
Like really. Thoroughly enjoyable.
But even better to with my dear. ;)
Sorry, we are writing Fairy Tales in my classroom as of late, if you can't tell.

Just a little while ago, it was this beautiful girl's birthday. She turned 27. OMGAASH! She is so old!
Haha, just teasing big sis. I am turning 25 in just a few short months--which is crazy!

Anywhoozles (language from my husband, I apologize), I thought: Man oh man, I need to make something epic for this girl's big day. So I did, and it was glorious. (Insert Heavenly chorus here.)

We're talking layers of dense peanut butter cookie crust, banana soft serve, chocolate peanut butter cups, flecks of gold get the picture.


"And it's happy to see you!" (quote from the movie Mulan)

Sorry, I couldn't resist. (Totally unintentional smile, by the way.)


Chocolate Peanut Butter Banana Pie

raw, vegan, gluten-free, refined sugar-free

Base (inspired by my raw peanut butter cookies):

  • 1 cup raw, whole almonds (or almond meal)
  • 1 cup pitted medjool dates
  • ½ cup natural peanut butter
  • 1½ teaspoons pure vanilla extract 
  • couple pinches of salt (to taste)
In your food processor, blend the almonds until they resemble a coarse meal. Add the dates, peanut butter, vanilla, and salt. Process the ingredients until the mixture starts to form into a ball. This will take anywhere from 1 to 2 minutes (depending on the strength of your food processor). If it isn't coming together, add another tablespoon or two of peanut butter, stir, and process again. You can even add in a teaspoon of water. Spread at the bottom of 4 ramekins (or small glass bowls).
*Note: you will have leftover cookie dough--you can thank me later. :)

Banana Soft Serve:

  • 4 bananas
  • 2-3 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract
  • a pinch of salt

Blend ingredients together until a smooth texture is reached (a food processor works just fine, or a blender if you want to wash more dishes, ha). Pour banana mixture into ramekins (or small bowls) and set in the freezer for 2 + hours.

Peanut Butter Cups:

  • 1/4 cup + 2 tablespoons coconut oil, melted
  • 1/4 cup cocoa powder
  • 2 tablespoons maple syrup
  • Peanut butter

Mix together coconut oil, cocoa powder, and maple syrup, in a small bowl. Pour chocolate mixture into the bottom of the mini cupcake liners (no need for a mini cupcake pan), just enough to cover the bottom. Set these on a plate and place in the freezer for 10 minutes. Remove from the freezer and spoon a small amount of peanut butter in the middle of the cups (a small spoonful is perfect). Pour the rest of the chocolate mixture over top of the peanut butter. Try to cover peanut butter completely. Place in the freezer for 20-30 minutes to harden the chocolate.


Once everything is completed and ready to go, remove the ramekins and peanut butter cups from the freezer. Roughly chop the peanut butter cups. Place the peanut butter cups on top of the banana soft serve bowls. Use as many as you like. Serve and devour! :)

It was a fun day! To see pictures of the process of making this dessert, look below!

Devin pretending that our nephew Shem locked him out of the house. :)

Inspired by this recipe.
And of course by my peanut butter cookies.


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