Frozen Gluten Free + Vegan Peanut Butter Cup Pie

Add the dates & nuts to a high powered blender or food processor and pulse until crumbly & sticky. Add the cocoa powder & coconut oil and blend again until combined. The mixture will start to stick together as your blend. Stop and scrape the sides of the blender/food processor as needed.

Transfer the crust to an 8 inch round tart tin with a loose bottom. Push the crust into the sides and bottom in an even layer. Set aside while you make the filling. 

Add the peanut butter, coconut cream and sweetener to a mixing bowl. Whip together by hand or with an electric mixer until smooth and combined. Pour the filling over the top of the crust and then transfer to the freezer while you prep the chocolate.

Place the chocolate in a heat proof bowl that's large enough to sit over the top of a sauce pan.

Add an inch of water to the sauce pan and bring to a simmer. Once the water is simmering place the bowl of chocolate over the top of the bowl, make sure that the water doesn't touch the bottom.

Stir the chocolate as it melts. When there are only a few chunks of chocolate left remove the bowl from the heat. The residual heat will be enough to melt the rest. Stir in the coconut milk. set aside the chocolate & let cool.

Once the chocolate has cooled down pour it over the top of the peanut butter filling. Use a spoon to spread the chocolate around towards the sides. Sprinkle the chopped peanuts over the top.

You can serve as is or place in the freezer for 40 minutes to firm up more.

Store this in the fridge or freezer. If you keep this in the freezer for over an hour let it that on the counter for at least 15 minutes before attempting to cut into.