{peanut butter chocolate ice box pie}

When the heat sets in there’s nothing better than a frosty slice of peanut buttery dessert. This recipe makes a delectable, vegan treat that you can enjoy without any guilt. 

{peanut butter chocolate ice box pie}
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  1. 1 Cup raw almonds
  2. 2 Tablespoon virgin coconut oil
  3. 1 Tablespoon maple syrup
  4. 1 teaspoon cinnamon
  5. Filling
  6. 9 bananas (sliced and frozen)
  7. 1/2 Cup coconut cream
  8. 1/2 Cup peanut butter
  9. 1/2 Cup cocoa powder
  1. Line a round 8" cake pan with plastic wrap.
  2. Pulse the almonds in a food processor until you get a mealy consistency
  3. Add the coconut oil, the maple syrup, and the cinnamon and pulse until fully combined.
  4. Pour the mixture into the lined cake pan and press the mixture until the bottom of the pan is covered.
  5. Chill the crust in the fridge while you make the filling.
  6. To make the filling, start by making banana ice cream!
  7. Let the frozen bananas defrost for 5 minutes.
  8. Combine 6 of the bananas with 1/2 Cup coconut cream and 1/2 Cup peanut butter in a food processor until you get a creamy ice cream consistency.
  9. Pour the banana layer on top of the crust. Set aside while you make the chocolate layer.
  10. Combine the remaining 3 bananas with 2 Tablespoons of the coconut cream and 1/2 cup of cocoa powder in the food processor until thoroughly blended and creamy.
  11. Pour the chocolate layer on top of the peanut butter layer.
  12. Chill the pie in the freezer for several hours (4-6 hours) until fully set. Defrost the pie for about 10 minutes before serving.
Sep Cooks http://sepcooks.com/

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