PEANUT BUTTER PIE
SERVES 8 SLICES
Vegan cooking spray (soy-free if necessary)
CRUST
1 cup oat flour (certified gluten-free if necessary)
1/2 cup almond flour
1/4 cup coconut sugar (or brown sugar)
1 tbsp. arrowroot powder
1 tsp. ground cinnamon
1/2 tsp. vanilla powder, optional
1/2 tsp. baking soda
1/2 tsp. salt
6 tbsp. very cold vegan butter (soy- free if necessary)
1 tsp. apple cider vinegar
NUTRITIONAL VALUES
Calories: 302kcal
Fat: 8.5g (0.9g S.Fat)
Carbs: 74.6g
Protein: 12.4g
Sugar: 27.2g
Sodium: 608mg
METHOD
Preheat the oven to 375°F (220°C, or gas mark 7). Lightly spray a 9-inch pie pan with cooking spray.
To make the crust: Whisk together the oat flour, almond flour, sugar, arrowroot, cinnamon, vanilla powder (if using), baking soda, and salt in a large mixing bowl. Cut in the butter and vinegar until the mixture resembles wet sand and no pieces are larger than your pinkie fingernail.
Pour the mixture into the pie pan and evenly distribute and spread the crust along the bottom and up the sides with your hands. 10 minutes in the oven Remove from the oven and set aside to cool completely before filling.
To make the filling: Combine the peanut butter, tofu, coconut cream, sugar, tapioca powder, vanilla, and salt in a food processor. Blend until smooth. Pour into the crust that has been prepared. Place in the refrigerator until ready to use.
To make the crumble: Combine the ingredients in a small bowl and stir with a fork until crumbly. Crumble the crumbles on top of the pie. Chill in the refrigerator for at least 2 hours, or until ready to serve. Leftovers can be stored in an airtight container in the refrigerator for 1 to 2 days.
To make the crust: Whisk together the oat flour, almond flour, sugar, arrowroot, cinnamon, vanilla powder (if using), baking soda, and salt in a large mixing bowl. Cut in the butter and vinegar until the mixture resembles wet sand and no pieces are larger than your pinkie fingernail.
Pour the mixture into the pie pan and evenly distribute and spread the crust along the bottom and up the sides with your hands. 10 minutes in the oven Remove from the oven and set aside to cool completely before filling.
To make the filling: Combine the peanut butter, tofu, coconut cream, sugar, tapioca powder, vanilla, and salt in a food processor. Blend until smooth. Pour into the crust that has been prepared. Place in the refrigerator until ready to use.
To make the crumble: Combine the ingredients in a small bowl and stir with a fork until crumbly. Crumble the crumbles on top of the pie. Chill in the refrigerator for at least 2 hours, or until ready to serve. Leftovers can be stored in an airtight container in the refrigerator for 1 to 2 days.
RECIPE NOTES
Overnight, chill a can of coconut cream or full-fat
coconut milk. The cream will separate from the water as it hardens. To open the can and remove the lid, use a can opener. Scoop out the solid coconut cream with care. Remove the water (or save it for later use). If you can find a 5.4-oz. can of coconut cream, you'll have enough cream for this recipe.
