Clean Eating: No Bake Peanut Butter Pie

Peanut. Butter. Pie. Need I say more? Don’t let the word “pie” fool you. This rich and creamy recipe from
ifoodreal is high in protein, low sugar, plus it has fiber and good fats. One serving has about 381 calories — just about the same amount of calories in a protein bar. Really! Furthermore, it’s gluten free and vegan. It’s practically a vegetable! 🙂

Go make this pie, and then call me immediately because I’m coming over with a fork.


Crust Ingredients:
• 1 cup walnuts or pecans
• 1 cup cashews
• 2 tbsp agave, honey or maple syrup
• 3 – 4 tbsp almond, rice or soy milk
• 2 tsp pure vanilla extract
• 1 tsp cinnamon
• 1/4 tsp salt

Filling Ingredients:
• 1 cup organic peanut butter, unsalted (if using salted omit salt)
• 3 medium bananas, ripe (yellow)
• 3 tbsp almond, rice or soy milk
• 2 tsp pure vanilla extract
• 1/4 tsp salt
• 1/3 cup dark chocolate chips, mini or regular (optional)

To make the crust, add Crust Ingredients to a food processor and process until a ball of dough forms, stopping and scraping the sides of the bowl. Start with a few tablespoons of almond milk and add more if necessary to bring to a desired consistency. Be careful not to over process the crust into a nut butter. Transfer the dough to a 9″ pie dish and flatten on the bottom and sides with your hands to make a pie shell. You can make a pretty rim using the fork.

Give food processor a rinse, wipe with a towel and add Filling Ingredients. Process until smooth, pausing and scraping the sides of the bowl. Pour filling into the prepared crust and smooth the top with a spatula. Sprinkle with chocolate chips (optional), cover with plastic wrap and freeze for 3-4 hours or until frozen. Thaw on a counter for about 30 minutes before slicing and serve.

Recipe and images courtesy of @ifoodreal.

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Comments 6

  1. Can you do a post about you’re hair perm! I really want one and I would like to know if you liked yours and how it affected your hair ?

  2. Just made this, and it’s delicious! I’m on a dairy free diet (thanks to eczema on my breast fed baby!), so this dessert is perfect for me. I used dairy free chocolate chips, and my husband didn’t even notice! Win win for us. In the future, I think I’ll make the filling as a pudding and top it with cinnamon and walnuts. So good, thank you so much!!

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