This dessert has childhood memories written all over it ~ except with it being low-carb and high-protein, it’s actually good for you!
When I was young, summers were meant for ice cream pies made out of Oreo crusts and peanut butter ice cream. They were indulgent, delicious and decadent. The sugar crash was unbeatable which is probably why my parents reserved it for summer nights. If we’re honest, we should really stay clear talking about the tummy aches that ensued as well. It wasn’t a very flattering time in my life okay?
A few nights ago I set out to make a cleaner version of my favorite childhood summer treat. I’m happy to report that it was a complete success! In fact, I made the recipe three times and each time they came out perfectly!
Also, my freezer might or might not be stocked to the brim with peanut butter pies and I might or might not be over the moon about it.
I wanted to make a recipe that was low in sugar but high in satisfaction. You really only need a little to be completely happy and with the added protein boost, you stay full for a long time after. In just 1/12 of this recipe there is 10 grams of protein. 10 GRAMS, plant-powdered protein is all sorts of amazing!
So here’s the 411:
It’s high in fiber, protein and healthy fats. Most importantly, you won’t miss the nostalgic childhood treat one bit!
IF YOU DECIDE TO MAKE THIS OR ONE OF MY MANY OTHER RECIPES, PLEASE DO SHARE YOUR CREATION ON INSTAGRAM BY TAGGING #AHEALTHYHARMONY @AHEALTHYHARMONY. YOUR SUPPORT MEANS THE WORLD TO ME AND I’D LOVE TO SHOW YOU MINE!
No-Bake Vegan Peanut Butter Cup Pie (High-Protein)
- 2 Dates // soak them in warm water if they aren't soft
- 1 1/2 cup Almond Flour
- 1/4 cup Unsweetened Cocoa Powder
- 3 tbsp Coconut Oil
- 1/4 tsp Salt
- 1 very ripe Banana *85g worth
- 1 cup Peanut Butter // I used Georgia Grinders
- 1/4 cup Coconut Oil
- 1 1/2 tsp Vanilla Extract
- 1/4 tsp Salt
- 2 scoops Plant-based Protein // I used Just Natural Nuzest protein
- 20g Trader Joe's 72% Dark Chocolate Bar
- 1/2 tsp Coconut Oil
- Line you tart pan, mini tart pan or 9 inch spring form pan with parchment paper and set aside. I used a mini tart pan and line 3 molds.
- In a food processor, pulse the dates until they are finely chopped.
- Add the flour, cocoa powder, 3 tbsp of coconut oil and salt to the processor with the dates and blend until the dough forms into small crumbles.
- Press the dough into your prepared pan. Make sure to have the walls a little thicker than the bottom. Place the pan in your freeze while you make the filling.
- Rinse out your food processor before adding the rest of the ingredients except for your protein powder. (or don't, I'm a rebel)
- Processes the filling until it becomes light and fluffy. About 2-3 minutes. You might need to stop and scrape down the sides.
- Once the filling is fluffy, add the protein. Pulse just until the protein is incorporated (you don't want to lose the fluffiness!)
- Pour the filling into your prepared crust(s) and place back in the freezer for 4-6 or until firm.
- To make the optional drizzle: In a microwave safe bowl, add the chocolate and the coconut oil. Heat in to microwave for 30 seconds. Stir and place back in the microwave for 10 sec intervals until fully melted. Drizzle the pie(s) with the chocolate and enjoy!