No bake peanut butter pie- Gluten free and vegan

• Produce

  • 3 Bananas, large ripe
  • 1/3 cup Peanuts, roasted salted

• Breakfast Foods

  • 1 cup Rolled oats, gluten free

• Condiments

  • 7 tbsp Maple syrup
  • 2 cup Peanut butter, organic

• Baking & Spices

  • 1 cup Almond flour
  • 1 tbsp Cocoa powder
  • 1/3 cup Dark chocolate chips

• Oils & Vinegars

  • 3/8 cup Coconut oil

• Other

  • 2 tsp Real vanilla paste or extract

Found on eatgood4life.com

Ingredients

• 1 cup rolled oats, gluten free
• 1 tbsp cocoa powder
• 3-4 tbsp maple syrup, or 3-4 tbs almond milk
• 1 cup almond flour
• 2 cup organic peanut butter, I used crunchy
• 3 large ripe bananas
• 2 tsp real vanilla paste or extract
• 1/4 cup maple syrup
• 1/4 cup coconut oil
• 1/3 cup roasted salted peanuts
• 1/3 cup dark chocolate chips, vegan if need it
• 2 tbsp coconut oil

Directions

• Line a 9 inch round cake pan with unbleached parchment paper. Add the crust ingredients to your food processor and process until smooth. Add this mixture to the prepared lined cake pan and with a spatula press until evenly uniformed through all sides. Place the filling ingredients in the food processor and pulse until you obtain a homogenous mixture. Add the topping over the crust and freeze pie until solid for at least 4-6 hours. When ready to eat, sprinkle the peanuts over the peanut butter pie. Place the chocolate chips and coconut oil in a plate and microwave at 30 second intervals, stirring in between, until the chocolate has melted. Drizzle the chocolate over the peanuts and pie and serve. You may have to let the pie sit at room temperature for 10-15 minutes to be able to slice. Store leftover pie in the freezer and thaw for 10-15 minutes before eating. Recipe adapted from here