Fluffy, creamy and crunchy. Make it, freeze it, and eat it all month long.
80g plant based butter, melted
30g almond flour
½ tsp salt
450g peanut butter
100g coconut cream (or ‘milk’ at the top of a refrigerated tin of coconut milk)
100g plant based butter
½ tsp salt
250g icing sugar
4-5 tbsp plant based milk
15g plant based butter
15 g sugar
50g chocolate, melted
Start by making the crust. Transfer the oreos into a food processor (or blender) and mix until completely broken down and crumb-like in texture. In a bowl, stir together the oreo crumb, butter, almond flour and salt until fully incorporated and press tightly into a round pie dish. Place the pie dish into your freezer to chill while you make the filling (or for at least 30 minutes).
Next, make the filling. Transfer peanut butter, coconut cream, butter ans alt to a large bowl and mix using an electric mixer for 1-2 minutes, until combined. A few tbsp at a time, add the icing sugar whilst the mixer is running (don’t try to add all the sugar at once - the icing sugar will cover every corner of your kitchen if you do this).
Depending on what type of peanut butter or coconut cream you used, the mixture might need to be loosened up with milk. Add milk, one tbsp at a time, until the mixture feels fluffy and easy to stir. Spread the filling as evenly as possible into the chilled crust.
To make the topping, combine butter, sugar and peanuts in a small saucepan over medium heat. Toast the peanuts in the butter and sugar mixture for 3-4 minutes then remove from heat.
Top the pie evenly with the coated peanuts and any remaining sugar/butter syrup. Last, drizzle with melted chocolate and sprinkle with a little salt (optional).
Chill the pie in the refrigerator for 2-3 hours and remove from the fridge 10 minutes before serving.