This homemade peanut butter ice cream pie is the healthy dessert recipe you need to try! Made with with goodness like peanut butter, bananas, coconut milk, maple syrup and coconut flour, it still tastes as sinful as can be. Did I mention this is a dairy free, gluten free, vegan dessert? Booyah!
Treat yourself to some ;). I won't judge if you don't share!
Preheat the oven to 350 degrees.
Prepare your egg replacer and blend it with the bananas in a food processor (you can also use a mixing bowl and egg beater if you'd prefer)
Add the coconut flour and maple syrup and blend until the mixture thickens.
Grease a 9” pie pan with coconut oil and press the dough evenly throughout.
Prick the dough with a fork a few times (this lets steam escape so your pie crust doesn't puff up or crumble) and place in the oven.
Cook for 10 to 15 minutes (the crust should brown slightly).
Let cool to room temperature before moving on to the peanut butter ice cream filling.
Break up the cashews in a food processor.
Add the Banana, Maple Syrup and Coconut Milk and blend until well combined.
Lastly, add the Peanut Butter and continue to mix until you have a thick, creamy consistency.
(I recommend using a natural peanut butter; Mother Nature’s delicious peanuts are perfect all by themselves. And the maple syrup and banana’s add all the sweetness you need in this pie ;))
When the pie crust is cooled to room temperature, pour the filling into the pie crust and refrigerate for a few hours to overnight to allow the peanut butter ice cream to thicken.
Or pop it in the freezer for a couple of hours if you want in on this goodness sooner (this is what I do!)
Or eat it all now, I won’t judge you <3.
Enjoy the yumness!
If you want some extra yum, garnish with sliced banana, cacao nibs, coconut chips and a sprinkle of cinnamon.