Name: Frozen Peanut Butter Cup Pie
Prep time: 2 h 25 min
Total time: 2 h 25 min
Yield: 8
Ingredients: 1 ½ cups roasted cashews; 1 cup raw unsweetened coconut; 3 tablespoons cacao or cocoa powder; 3 tablespoons melted unsalted grass-fed butter, ghee, or coconut oil; 1 ½ cups creamy peanut butter (no sugar added); ½ cup pitted medjool dates; 2 teaspoons vanilla extract; 2 cups heavy whipping cream (or 1 cup cream + 1 cup plain Greek yogurt); 8 ounces dark chocolate, chopped; ½ cup coconut milk or milk of choice; Chopped nuts, for topping

Ingredients

Scale

Crust:

1 ½ cups roasted cashews
1 cup raw unsweetened coconut
3 tablespoons cacao or cocoa powder
3 tablespoons melted unsalted grass-fed butter, ghee, or coconut oil
Peanut Butter Filling:

1 ½ cups creamy peanut butter (no sugar added)
½ cup pitted medjool dates
2 teaspoons vanilla extract
2 cups heavy whipping cream (or 1 cup cream + 1 cup plain Greek yogurt)
8 ounces dark chocolate, chopped
½ cup coconut milk or milk of choice
Chopped nuts, for topping

Instructions

In a food processor, blend cashews, coconut, and cacao until finely combined. Mix in the butter to moisten the crust. It should stick together when pressed.
Firmly press the crust into an 8-9 inch tart pan, extending up the sides. Freeze for 15 minutes.
For the filling, process the peanut butter, dates, and vanilla until smooth.
Whip the cream to stiff peaks and fold into the peanut butter mixture until consistent. Spread this filling over the crust and freeze.
Melt chocolate with milk, stirring until smooth, then spread over the peanut butter layer. Freeze until firm, about 1-2 hours. Let sit at room temperature for 10 minutes before serving. Garnish with nuts.

Prep Time: 25 minutes
Freezing Time: 2 hours