Ingredients

The following ingredients have 8 Servings
  • 7 ounces vegan graham crackers* ((7 ounces yield ~1 2/3 cups ground // see notes for substitutions))
  • 1/4 tsp sea salt
  • 5 Tbsp vegan butter ((melted // or sub coconut oil with varied results))
  • 1 1/2 14-ounce cans coconut cream* ((chilled overnight or for at least 6 hours))
  • 1/2 cup date paste
  • 1 cup dairy-free semisweet chocolate chips
  • 1/2 cup salted natural peanut butter ((creamy & crunchy work))
  • Coconut whipped cream ((for topping))
  • Crushed Salted Roasted Peanuts
  • Dairy-free dark or semisweet chocolate shavings

Instruction

  • Preheat oven to 350 degrees F (176 C) and place a large mixing bowl in the freezer to chill.
  • In a separate small mixing bowl, melt chocolate chips over a double boiler or in the microwave in 30 second increments, stirring occasionally. Set aside to cool slightly.
  • For crust, add graham crackers to a food processor (or a bag and use a rolling pin to crush) and mix into a fine meal. Add salt and melted butter and pulse to combine.
  • Press firmly into a standard 9 or 9.5 inch (or slightly smaller // as original recipe is written // adjust size or number of pans if altering batch size) pie dish and use your fingers to press it up the sides. Bake for 12-14 minutes or until fragrant and lightly browned. Set aside to cool.
  • To prepare the filling, scoop out chilled coconut cream, leaving behind any liquid in the bottom of the can, and place in your pre-chilled large mixing bowl. Use a mixer to beat until creamy.
  • Next, add date paste and mix once more. If you haven't made your date paste yet, simply add sticky, pitted dates to a food processor and process until creamy, adding a little hot water to combine if needed. If your dates were a little dry, soak in warm water for 10 minutes, then drain.
  • Next add slightly cooled melted chocolate and mix once more to combine. Lastly, add peanut butter and mix again.
  • Transfer filling to cooled crust and loosely cover with plastic wrap to set in the fridge for a minimum of 3 hours, ideally overnight.
  • To serve, slice and gently plate. Top with coconut whipped cream, additional peanut butter, crushed roasted peanuts and/or dairy-free chocolate shavings (optional).
  • Store leftovers in the fridge for up to a few days. Cover well and freeze after that for an “icebox” pie.