CHOCOLATE CHAI PEANUT BUTTER PIE

CHOCOLATE CHAI PEANUT BUTTER PIE

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    Servings

    4
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    Prep Time

    15 minutes
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    Cook Time

    30 Minutes
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    Total Time

    45 Minutes
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    Difficulty

    Medium

Ingredients

BASE

220g oat flour
50g cacao powder
60g agave syrup
60g coconut oil
1 tsp chai masala

FILLING

1 can coconut cream (thick white part)
220g smooth peanut butter
140ml agave syrup
1/2 tsp chai masala

TOPPING

100g peanut butter
20g coconut oil

A RAW BROWNIE BASE FILLED WITH A PEANUT BUTTER CARAMEL CREAM, TOPPED WITH CHAI SPICE AND EXTRA NUT BUTTER HEAVEN. THIS IS LOVE AT FIRST BITE. (THIS RECIPE IS ALSO DELICIOUS WITHOUT THE CHAI, AS A CHOCOLATE PEANUT BUTTER PIE!)

METHOD

  • Melt the coconut oil and combine the base ingredients until a dough forms (excl chai)
  • Press the dough into a baking tray or tin and then sprinkle 1 tsp if chai masala
  • Place in the freezer whilst you make the filling
  • Mix the filling ingredients (excl chai) in a bowl until smooth and pour over the base
  • Top with 1/2 tsp of chai and then freeze for 2 hours
  • For the topping, Melt the peanut butter and coconut oil in a bain marie and pour over the filling (once set for 2 hours)
  • Freeze for 30 minutes until solidified and then decorate with toppings of your choice. I made a melted chocolate drizzle and peanut butter drizzle and criss-crossed them over the top
  • Defrost before serving and this will prevent your chocolate from cracking at the top. Serve with a huge cup of chai and devour
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