Chocolate Peanut Butter Pie

Update August 2010:  I have made this pie a few times since I first posted it.  And we love it!  You can make it with a regular blender but be patient, I made this pie more then once before I had my Blend-Tec.  Be sure to read through the recipe before you make it.  And don't get overwhelmed it's not as hard as it looks you just have to think ahead.  It's not one of those "I'm craving pie, I think I will make it and be able to eat it right away" pies! ;)  But with a little planning you will have a really good pie that is  great for parties!  Everyone seems to like it.  My Mom has made it for family get together's and put it in a cake pan instead of the deep pie dish.  It works great too and probably helps it go further.  It is very rich so a little goes a long way! 

ENJOY!

Now remember this was just the first try it is very good but you may want to change it according to your taste. Some like more peanutty flavor. It may be good with a peanut crust or some type of nut crust. Maybe nut and chocolate chunks in the filling. More chocolate for some, and peanut butter for others? Play with it have fun let me know what you come up with and/or how you like it!

Chocolate Peanut Butter Pie

Graham Cracker Crust:

1 ½ - 2 cups 100% whole wheat honey grahams crushed in food processor

2 Tablespoons Sucanat

4 Tablespoons melted Coconut oil

Mix ingredients together press into deep dish pie pan.

Chocolate Filling:

24 pitted dates, soaked 4 hours, drained

(or you may substitute 1/4-1/2 cup agave)

1/4 cup pecans, soaked 4 hours, drained

1 cup water

1 avocado, peeled and pitted

½ cup raw carob powder

1 teaspoon vanilla

1/8 teaspoon Cinnamon

1/8 teaspoon Salt

3 drops almond flavor, optional

3 drops maple flavor, optional

1 banana, optional

Peanut Butter Filling:

4 bananas

½-1 cup all natural peanut butter

1/4 cup coconut oil

1/2 cup cashews, soaked for 20 min., drained

1-4 Tablespoons pure maple syrup

My Favorite Whipped Creme:

Take a can of coconut milk (not light kind) and get cold in fridge (preferably over night) Then open the can and with a spoon, spoon out only the thick stuff. Put into a small food processor or blender add about 3-4 Tablespoons raw or organic sugar more if you like it sweeter and ½ teaspoon vanilla. Blend until smooth and creamy use like whipped creme.

Other Ingredients: (optional)

½ cup chopped vegan carob chips

½ cup chopped peanuts

Instructions for Chocolate Filling:

Place all ingredients into the blender and process until smooth. If you want a more even darker chocolate flavor leave out the banana. If you want it more milk chocolate like keep the banana and exchange some or all of the water for rice or almond milk. Place on top of crust in pie pan.

Instructions for Peanut Butter Filling:

Place all ingredients in order listed, into the blender and process until smooth. Don't be afraid to add another banana, some rice milk or something if it's too thick and not blending well.  You will want it to be a fairly thick pudding like consistency though.  It will set up it the fridge.  Place on top of chocolate layer in pie. You may have a little left over to enjoy by itself or with something else. Fill pretty much to the top of the pan. Cover and Refrigerate for at least 4 hours overnight is better! Make up "My Favorite Whipped Creme" and spread over the very top of the pie. Sprinkle with chopped carob chips and peanuts.