Here is the challenge: To make a peanut butter pie NOT full of all the unhealthy fats and sugars. Challenge accepted! It is ON!
Keep in mind that Pie is basically always a Congestor Food. So if we want to eat it, at LEAST if we could convert it to one of the other Functions, that is a BONUS! We definitely eat way too many Congestor Foods.
My converted recipe successfully converts it OUT of the Congestor Category. It moves it to a combination Builder/Lubricator, which is essentially Protein and Good Fats.
The crust makes up a Builder rather than a Congestor, which would be useful to keep around anytime you want to make a dessert, but want to avoid Congestor function. Make note that this is not a vegan food. Even if you substitute coconut oil for butter, gelatin is used. The goal was to answer a friend's question about converting Peanut Butter Pie to a healthier version.
Ingredients:
1 cup almond flour
2 Tablespoons coconut flour
1 stick of butter, divided in half
1/3 cup dates
1 1/2 Tablespoons cocoa powder
1/2 cup almond milk
1 cup peanut butter
1/2 cup agave
1 teaspoon vanilla
1 packet gelatin
1 container coconut whip
The Recipe:
Crust:
1 cup almond flour
2 Tablespoons coconut flour
1/2 cup butter (coconut oil, or half and half)
3 Tablespoons tapioca or corn starch
Pulse together in a food processor. Press into a pie pan, and bake at 350° for 10 minutes or until slightly golden brown. Allow to cool.
Fudge Sauce Layer:
1/3 cup dates
1 1/2 Tablespoons cocoa powder (or if you avoid chocolate like me, then use Carob powder)
1/2 cup almond milk
Puree together in a blender. Pour into a small pan and boil until slightly thickened. Let cool.
The Filling:
In a separate bowl, pour 1 cup almond milk, and sprinkle 1 packet of gelatin on top. Set aside.
Make a simple syrup:
In a small pan:
1/2 cup agave
1/2 stick butter
1 teaspoon vanilla
Bring to boil, then add 1 cup natural peanut butter and stir together well.
Now, add the gelatin mixture to the peanut butter mixture.
Allow to cool 1 hour, just to cool, not to firm up. Then gently fold in
2 cups of Coconut Whip ( it's a healthier version of cool whip. You can make your own from Coconut cream, or buy ready made in the freezer aisle or TruWhip is a not terrible alternate) to the peanut butter mixture, folding gently until combined.
To put it together:
Pour the fudge sauce onto the crust, leaving a small portion to drizzle on the top.
Then the peanut butter mixture on top.
More Coconut whipped cream can go on top, if you choose.
Top with a few drizzles you've reserved from the fudge sauce, or dusting of cocoa powder to make it fancy! I was too impatient to wait for it to firm up in the fridge, so my pic is a bit "slump-ish". But it certainly didn't change the taste!
Keep in mind that while it's a healthier dessert, it still is a dessert, and should be made sure that you are balancing your functions well with good Eliminators.
