CHOCOLATE CHAI PEANUT BUTTER PIE
A raw brownie base filled with a peanut butter caramel cream, topped with chai spice and extra nut butter heaven. This is love at first bite. (this recipe is also delicious without the chai, as a chocolate peanut butter pie!)
Category Cakes Servings 4 Prep Time 15 minutes
Cook Time 30 minutes Total Time 45 minutes Difficulty medium
INGREDIENTS
BASE
- 220g oat flour
- 50g cacao powder
- 60g agave syrup
- 60g coconut oil
- 1 tsp chai masala ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
FILLING
- 1 can coconut cream (thick white part)
- 220g smooth peanut butter
- 140ml agave syrup
- 1/2 tsp chai masala
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TOPPING
- 100g peanut butter
- 20g coconut oil
METHOD
- Melt the coconut oil and combine the base ingredients until a dough forms (excl chai)
- Press the dough into a baking tray or tin and then sprinkle 1 tsp if chai masala
- Place in the freezer whilst you make the filling
- Mix the filling ingredients (excl chai) in a bowl until smooth and pour over the base
- Top with 1/2 tsp of chai and then freeze for 2 hours
- For the topping, Melt the peanut butter and coconut oil in a bain marie and pour over the filling (once set for 2 hours)
- Freeze for 30 minutes until solidified and then decorate with toppings of your choice. I made a melted chocolate drizzle and peanut butter drizzle and criss-crossed them over the top
- Defrost before serving and this will prevent your chocolate from cracking at the top. Serve with a huge cup of chai and devour