I created this Frozen Peanut Butter pie when I happened to be on a really restrictive diet for a year a few years back. I learned to be really creative and realized that I could still make really amazing desserts even without using certain food groups. The best part about this pie is that it requires no baking, and even though it’s a healthier dessert, no can ever tell!
It can be prepared days in advance and any extras (if there is any…) can be stored back in the freezer for a few weeks. You can be creative and sub out different types of nuts and even try using almond butter for the filling. This is one of my go to recipes for a group of company because it crosses off so many boxes. It’s easy, healthy, can be made ahead of time, and can accommodate many food restrictions your group of guests may have.
#0066 (this is the pic I’ll use for the post. which I need to caption)
Before you assemble all the ingredients you need for your base layer, first start by soaking 1 cup of pitted dates in boiling water and set the timer for 15 minutes. Set that bowl aside and let those dates soften to use for your peanut butter filling.
Place all of your base ingredients into your food processor or high speed blender.
Blend/pulse until the mixture resembles course sand.
Press the base mixture firmly into your parchment lined pan.
Now you can move onto the Peanut Butter filling. Strain your dates that have been softening in boiling water and add those as well as all of the other filling ingredients into your food processor/blender.
Blend until smooth, using a spatula to scrap down the sides as needed.
Spread the peanut butter filling on top of the base layer.
The last step is to make the Chocolate topping! Heat your milk (on the stove or microwave) just to a boil. Then add your chocolate chips and whisk until smooth.
Then add the rest of the ingredients for the chocolate topping and whisk again until smooth.
Pour the chocolate on top of the peanut butter filling and spread it around evenly.
Add chopped peanuts and chocolate chips on top to add an extra nice crunch on top!
Made It? Love it? Share it!
If you made it I’d love to hear how it turned out. Leave a comment below and if you want to show off your baking, snap a pic for Instagram and use the hashtag #theeverydaykitchen.
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This recipe is as delicious as it sounds! I made it when we had company over, and they actually thought the middle was PB ice cream. It’s rich and creamy, and strikes the perfect balance for my choco-PB loving heart.
I used a smaller food processor to do the base, so I found I needed to split it into two batches to get it to the proper texture/consistency. I followed the directions as listed, froze overnight, and the result was phenomenal. Easy, quick and a must try!
Hey Katie!
Did you use sweetened or unsweetened shredded coconut?
Thanks!
Laura
I usually use unsweetened! But sweetened would also work.
– Katie