This pie is a combination of all things good and delicious to create possibly one of the most decadently tasty desserts that I’ve made to date. There’s a crunchy coconut base, creamy, nutty peanut butter filling, banana, chocolate and even more peanut butter in the whipped coconut yoghurt cream! There’s so many different flavours and textures built into this little pie, yet they work together so harmoniously!
I often get asked how I come up with different recipe ideas and food combinations and well, there’s often no real methodical way of thinking or rhyme & reason to what I do. Yes, some things are renowned to pair together well, but a lot of the time it’s just pure guess work to be honest! I just try adding a bit of this and that here and there and see what really makes a recipe POP. There’s so many different opportunities to get creative and just experiment with different flavours and just go wild. This was definitely one of those exact occasions. I didn’t really approach this recipe with any form of structured plan or idea and luckily it led me to creating this little gem!
I feel like this is a great Summer time dessert because although it’s rather lavish and sweet, it’s not too rich and heavy like a warm chocolate gateau with chocolate sauce for example. Okay, now who’s thinking about chocolate cake? Yeah, sorry about that one.
Anyway, the recipe is pretty awesome (modest I know!) and I would highly recommend that you guys give this one a whirl at home for yourselves! I’m sure I don’t really need to add this part in, but in case you’re interested: it’s also vegan, gluten free and refined sugar free too.
Banana Caramel Peanut Butter Pie
1 cup oats
1/2 desiccated coconut
2 tbsp coconut oil
2 tbsp brown rice syrup
2 pitted dates
1 cup canned coconut milk
6 heaped tbsp Pic’s Crunchy Peanut butter
12 pitted medjool dates
3 tbsp coconut oil
Coconut PB Cream:
1 Tbsp Pic’s Crunchy peanut butter
1 tbsp brown rice syrup
5 heaped tbsp vanilla coconut yoghurt
2 Sliced Bananas
Melted dark chocolate to decorate
To make the base, pop the oats coconut, coconut oil, rice syrup and dates into a food processor and blend until the mixture become sticky. Add more sweetener or coconut oil if needed.
Pour this into you cake tin (lose bottom tins work well here) and firmly press into the base and sides of the tin.
Pop this into the freezer to set whilst you make the filling.
For the peanut butter filling, combine all of the ingredients into a food processor or high powered blender and blitz until thick and creamy.
Pour this over the base and allow to set in the freezer for five hours or more.
Mix together your coconut yoghurt, peanut butter and sweetener and set aside.
Remove the cake from the tin and assemble by layering sliced bananas, the peanut butter cream and melted chocolate.