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Vegan Snickers Pie

Snickers Pie: So good with healthier ingredients, it’ll make you snicker with glee! We’re sure that queen wouldn’t have lost her head if she’d said, “Let them eat pie!”

We all know that peanuts, caramel, and chocolate are the best combo in the world, right? The thing is though it’s usually the worst option if you’re looking to eat healthily.

Thankfully, with this wonderful pie, you can fully indulge in this heavenly flavor without any of the nasty stuff because there simply is no nasty stuff!

This delicious pie is made with all natural ingredients, and it tastes so good you won’t believe that all this healthy stuff you’ve just put together turned into the most indulgent dessert.

Vegan Snickers Pie

Ingredients:

For the base:

- 160g oat flour (you can simply make it by blending oat flakes in a food processor or high-speed blender, use gluten-free oats if needed)

- 100g ground almonds

- 3 tbsp. coconut oil, melted

- 2 tbsp. peanut butter

- 4 tbsp. maple syrup

- a pinch of salt

For the filling:

- 400g pitted Medjool dates (or other soft variety)

- 80ml almond milk

- 2 tbsp. maple syrup

- 2 tbsp. peanut butter

- a pinch of salt

- 2 tbsp. coconut oil

- 200g dark chocolate

- 300g roasted & salted peanuts

Method:

1. Preheat the oven to 180 degrees Celsius. Lay the bottom of a round 9-inch cake tin with greaseproof paper and set aside.

2. In a large bowl place all ingredients for the base and mix thoroughly until dough forms. It should have the consistency of wet sand.

3. Mold the dough to the bottom and to the sides of the prepared tin so that it is around 2 inches tall on the sides. Spike the base with a fork and place the tin in the oven. Bake for 15 min, take out and set aside.

4. While the base is baking, prepare the filling. Place the dates in a food processor, add almond milk, maple syrup, peanut butter and salt and blend until smooth and creamy caramel forms.

5. In a saucepan heat coconut oil then add chocolate and melt on low heat while stirring occasionally not to burn it.

6. Spread 1/3 of the melted chocolate on the bottom of the baked base, and then transfer all of the date caramel on top and even with a spatula. Place the peanuts on top and finish with the remaining chocolate.

7. Put in the fridge to set – it should be ready to serve after an hour. Store in the fridge for up to 5 days. You can also freeze it and then simply take out one hour before

Click here for more vegan thanksgiving recipes

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