Vegan Chocolate + Peanut Butter Ice Cream Pie
Prep Time: 15 minutes
Cook Time: 12 hours
We guarantee this delectable dessert from @jazzminkaita will be devoured in record time! This Chocolate Peanut Butter Ice Cream Pie requires three Double Chocolate + Peanut Butter Chips MacroBars.
Ingredients
- 1 cup roasted salted peanuts
- 3/4 cup gluten-free rolled oats
- 3 Double Chocolate + Peanut Butter Chip MacroBars, chopped, save one bar for the topping
- 1 tsp vanilla extract
- 1 tbsp cocoa powder
- 2 tbsp peanut butter
- 2 tbsp maple syrup
- 1 - 2 tbsp water, if the mixture is too dry
- 3/4 cup creamy peanut butter
- 400 ml canned coconut cream, refrigerated overnight
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
- 1 tbsp coconut oil
Directions
- In a food processor, pulse peanuts until finely chopped add all the rest of ingredients (oats, two of the MacroBars, vanilla, cocoa, peanut butter, maple syrup, and water) until it forms a sticky crumbly mixture.
- Transfer to a lightly greased 9-inch tart pan. Pressing down firmly and up the sides to create a crust. Set aside while you make the filling.
- Combine all ingredients for filling (peanut butter, coconut, maple syrup, and vanilla) in a bowl and using an electric mixer, mix until fluffy and everything is well mixed.
- Pour this filling into your crust and spread out evenly. Freeze overnight and let stand for 15 mins before cutting into slices.
- To decorate, drizzle with melted chocolate by melting together chocolate chips and coconut oil in microwave for about a minute. Mix until smooth.
- To decorate pie, pulse the third MacroBar in a food processor until finely chopped. Sprinkle on top of your tart. Place back in freezer for 30 mins.
- Remove from freezer and let sit at room temperature for about 10 mins before serving.
