Deep Dish Brownie Crust Peanut Butter Cream Pie

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October 27, 2016

Recipe by Eat Healthy Eat Happy


For the crust:

about 1 1/2 cups cooked black beans (or a 15 oz. can black beans, drained and rinsed)

2 Tbs your favorite nondairy milk

2 Tbs peanut butter

1 1/2 Tbs olive oil or melted coconut oil

3 Tbs your favorite gluten free flour

1/4 cup dark cocoa, Dutch process or a blend

1/2 cup coconut or palm sugar

1 tsp baking powder

1 tsp vanilla

dash salt

For the peanut butter cream filling:

24 oz. firm tofu, divided

1 1/2 cups creamy peanut butter, divided

1 cup maple syrup or agave, divided

4 Tbs olive or melted coconut oil, divided

2 tsp vanilla, divided

dash salt

about 1/2 cup dairy free chocolate chips or chunks or cocoa for dusting on top


1For directions visit Eat Healthy Eat Happy


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