healthy chocolate peanut butter pie
this is not too good to be true, i promise! there is no dairy or refined sugar and it can be made totally plant-based. this got the stamp of approval from my mom and sister, who’s a tough (pea)nut to crack.
1.5 c crushed chocolate graham crackers
6 tbsp. melted butter
1/4 c. granulated sugar (i used coconut sugar)
3/4 c. natural peanut butter (i used trader joe’s)
8 oz. vegan cream cheese, softened (i used kite hill)
1/4 c. maple syrup
1 tsp. vanilla
8 oz. vegan whipped topping, defrosted (i used truwhip—can use cocowhip too!)
more whipped topping
peanut butter cups
festive peanut m’n’m’s
preheat oven to 350. grease a pie dish and set aside. in a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. press tightly along bottom and sides of the pie dish and bake for 10-12 minutes. allow crust to cool in the fridge/freezer while you prep the filling.
in a large bowl using a hand mixer, beat together the cream cheese and peanut butter until smooth. add in the maple syrup and vanilla and beat until well combined. fold in the whipped topping and add to your pie crust. place in the fridge to chill for a minimum of 2 hours, and overnight for best results. when ready to serve, add more whipped topping, chopped peanut butter cups, and m’n’m’s. enjoy!
recipe adapted from @erinliveswhole