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Dairy free, Gluten free, Sugar free, Sweets

Peanut Butter Pie with a Double Chocolate Crust

Again a sweet inspiration from The Spunky Coconut. It’s my high school friend and now neighbours birthday today, and I’m bringing a sweet treat I can eat to her birthday gathering.

    Crust
    50 g of dark (dairy-free and sugar-free) chocolate
    1/4 cup cacao powder
    1 cup shredded unsweetened coconut
    6 pitted dates (soak them first if they are very dry)

Puree in a food processor till a ball forms.

As I didn’t have a 7 inch springform pan, I divided the dough into 6 and spread into small tarte pans for individual servings.

    Filling
    1/2 cup coconut oil, liquified
    2/3 cup smooth peanut butter
    1 cup canned full-fat coconut milk
    1/2 cup black chia seed meal (I grind the seeds in a coffee grinder)
    1/2 cup agave nectar
    1 tbsp lemon juice
    1 tbsp vanilla extract
    1/4 tsp sea salt

Puree the oil and peanutbutter in a small food processor. Add all the ingredients to a bowl and stirr well. Pour the filling over crust. Cover and refrigerate for at least 6 hours.

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About Trudy

Newly married engineer trying to force variety into the diet by blogging about it...

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  1. Pingback: RAW Strawberry lemon cheesecake « Trudys everyday food - April 15, 2012

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