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

FILLING

1 cup unsalted, unsweetened, smooth natural peanut butter

One 12-oz. vacuum-packed block extra firm silken tofu

5 tbsp. chilled, hardened canned coconut cream (see Tip)

1/2 cup coconut sugar (or brown sugar)

2 tbsp. tapioca powder

1 tsp. vanilla extract

1/2 tsp. salt

PEANUT BUTTER CRUMBLE

1/4 cup unsalted, unsweetened, smooth natural peanut butter

1/4 cup oat flour (certified gluten-free if necessary)

1/4 cup powdered sugar (or xylitol)

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.

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.