Mini Peanut Butter Pies (vegan)

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Time for some mini peanut butter chocolate pies! These small individual size pies were not only yummy, but perfectly portioned. They are vegan, gluten free, no bake + simple to put together. Since they are frozen, it was easy to have dessert for the week as I would just take one out + let it thaw for a few minutes.

Further Food Nutritionist Commentary:

I love the use of rolled oats as flour in this recipe. The fiber in oats has been linked to many health benefits including prevention of heart failure, cardiovascular support and stabilization of blood sugar. Remember the Dietary Reference Intake (DRI) for fiber is 25g for women and 38g for men per day. Almond flour/meal is a gluten-free high protein flour that adds moisture to recipes due to the heart-healthy monounsaturated fats. It is also low GI because of its minimal sugar and carbohydrate content.
Bananas and peanut butter have too many health benefits to count. For starters, they are both chock full of potassium which is essential for maintaining normal blood pressure and heart function. They are often also paired together before strenuous pre-workouts to sustain blood sugar.

By Ale Zozos

Mini Peanut Butter Pies (vegan)

  • Prep Time: 10 mins
  • Cook Time: 6 hours+freeze time
  • Servings: 6

Ingredients

The crust :

 

1/2 cup of rolled oats (gluten free)

1 tablespoon raw cacao powder

3 tablespoons real maple syrup

1/2 cup of almond flour/meal

 

Filling:

1 cup organic natural peanut butter (use Crazy Richards!)

1-2 ripe bananas

1 teaspoon vanilla extract

2 tablespoons of maple syrup or raw agave nectar

2 tablespoons coconut oil

Instructions

1. Blend the crust ingredients in a food processor and place in the muffin tin as the first layer.
2. Next, blend the filling ingredients in a food processor until smooth and pour over the bottom crust layer in the muffin tin.
3. Allow to freeze for at least 6 hours.
4. Top the pies with crushed peanuts and drizzle melted vegan dairy free chocolate with a bit of coconut oil. Return to freezer.
5. Thaw for five minutes before enjoying.

1. Blend the crust ingredients in a food processor and place in the muffin tin as the first layer. 2. Next, blend the filling ingredients in a food processor until smooth and pour over the bottom crust layer in the muffin tin. 3. Allow to freeze for at least 6 hours. 4. Top the pies with crushed peanuts and drizzle melted vegan dairy free chocolate with a bit of coconut oil. Return to freezer. 5. Thaw for five minutes before enjoying.

Nutrition Information

Per Serving:  Calories: 367; Total Fat: 26g; Saturated Fat: 8g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 68mg; Potassium: 135mg; Carbohydrate: 28g; Fiber: 4g; Sugar: 16g; Protein: 11g

Nutrition Bonus:   Iron: 13%

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3 thoughts on “Mini Peanut Butter Pies (vegan)

    1. furtherfood

      Hi Cheryl,
      We went ahead and made this more clear! Hopefully now it should make more sense. Let me know if you have any more questions! Happy Holiday!

      Reply
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