It’s 90 degrees today!! That’s September in Chicago for you. Days like this we really miss the temperate, ocean breeze up in the Redwoods of Northern California. A cool sweet treat would taste so good, but no one wants to turn on the oven in this scorching hot weather.
So, we mixed up a delicious frozen peanut butter chocolate pie. This pie is very rich and you only need a small sliver to satisfy your sweet craving. It is cold, creamy and very peanut buttery with just enough dark chocolate to round out the flavor. And the best part, no baking involved!
Frozen Peanut Butter Pie
1 1/2 cups almond meal
1/4 cup dark cocoa powder*
1/4 cup ZenSweet
3 Tablespoons coconut oil
Pinch of salt
Peanut Butter Filling
1 cup creamy, organic, unsweetened peanut butter
3/4 cup water
1/2 cup melted coconut oil
1/2 cup ZenSweet
1/4 teaspoon sea salt
3 Tablespoons melted coconut oil
3 Tablespoons ZenSweet or agave
3 Tablespoons dark cocoa powder
To make the crust, mix all dry ingredients in a bowl, including ZenSweet. Melt the coconut oil over low to medium heat and add to the dry ingredients. Mix well until a moist, crumbly, crust texture forms. Press mixture into the bottom of a parchment lined spring form pan.
** I used dark cocoa powder in this recipe. You can use regular cocoa powder as well (or even half regular/half dark), but I really like the extra rich flavor of dark cocoa after trying it.**
To make the peanut butter filling, first, melt the coconut oil and water over medium heat. Add the ZenSweet and mix until it dissolves, but do not let the mixture boil. Add the peanut butter and sea salt. Remove from heat and mix on medium high with a electronic immersion blender. I use a Breville immersion blender and it is wonderful.
To make the chocolate topping, melt the coconut oil over low heat, whisk in cocoa powder and ZenSweet (or agave). Drizzle over the top of the pie and freeze for at least 2-3 hours. You can pull the pie from the freezer about thirty minutes before eating to make it a bit easier to slice.