2 June, 2015
Secretly Healthy Peanut Butter Cup Pie
I recently made a chocolate coconut spread out of garbanzo beans and immediately thought that this spread would make a fabulous pie filling. A few tweaks to the ingredients can bring a recipe new purpose. I see chocolate and peanut butter food combinations all over the internet so I know it is a favorite of many (including me). Making a pie filling out of beans is a great way to add fiber and protein to a normally nutrient lacking dessert. Trust me on this one, you will not be able to tell that this pie is made from beans. Secretly healthy. Shhh.
My go to pie crust is always one made with two simple whole food and natural ingredients: nuts and dates. **If you need to keep it nut free you can try seeds or coconut flakes. My lazy mans crust if you will. Simply blend and press. This is my kind of crust! If you have a really great pie crust then by all means feel free to use your favorite for this recipe. The filling is no bake so just make sure you bake your crust all the way before adding the mixture. I don’t add a lot of sweetener to the filling as the dates in the crust make up for it so if you are using your own crust adjust the filling sweetness to taste.
Secretly Healthy Peanut Butter Pie
Ingredients
- 1/2 cup hazelnuts any nut will work
- 6-8 large pitted dates
- 1 cup cooked garbanzo beans
- 1/4 cup smooth peanut butter look for brand made with peanuts and salt at the most
- 1 tablespoon pure maple syrup or raw honey
- 1/4 cup water
- 1/4 cup chocolate chips
- 2 tablespoons almond milk
- peanuts to garnish optional
Instructions
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Add the nuts to a food processor and process until well chopped. With the machine running add the dates, one at a time until you have reached desired consistency. The mix should hold together when you press between your fingers.
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Divide the dough into two small tart ramekins. *line with plastic or parchment if you want to easily get them out.
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Press the dough evenly into the bottom and up the sides.
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In the same food processor add the beans, peanut butter, and sweetener.
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With the processor running drizzle in the water until smooth and creaming. I like to let it run for 3-5 minutes for an extra smooth texture.
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Divide the mixture into the two ramekins and spread out evenly.
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Let the pie sit in the fridge to set.
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Make the chocolate sauce by melting the chocolate and milk in a bowl over boiling water.
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Once melted cover the tops of the pies with the chocolate sauce.
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Sprinkle with chopped peanuts as desired.
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Let sit up in the fridge for at least 4 hours or overnight.
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Serves 4.
Recipe Notes
*choose organic ingredients when possible.
4 Comments
O boy…and I tell people I don’t really care for pies 😉 That might change!
I hope you give it a try!
I have been wanting to try using chick peas in for sweet desserts, need to try! I saw this awesome cookie dough batter that looks SO good.
It really works well. Give it a shot!