Vegan Chocolate + Peanut Butter Ice Cream Pie

Prep Time: 15 minutes

Cook Time: 12 hours

Vegan Chocolate and Peanut Butter Ice Cream Pie

We guarantee this delectable dessert from @jazzminkaita will be devoured in record time! This Chocolate Peanut Butter Ice Cream Pie requires three Double Chocolate + Peanut Butter Chips MacroBars.

Ingredients

1 cup roasted salted peanuts
3/4 cup gluten-free rolled oats
3 Double Chocolate + Peanut Butter Chip MacroBars, chopped, save one bar for the topping
1 tsp vanilla extract
1 tbsp cocoa powder
2 tbsp peanut butter
2 tbsp maple syrup
1 - 2 tbsp water, if the mixture is too dry
3/4 cup creamy peanut butter
400 ml canned coconut cream, refrigerated overnight
1/3 cup maple syrup
1 tsp vanilla extract
1/2 cup chocolate chips
1 tbsp coconut oil

Directions

In a food processor, pulse peanuts until finely chopped add all the rest of ingredients (oats, two of the MacroBars, vanilla, cocoa, peanut butter, maple syrup, and water) until it forms a sticky crumbly mixture.
Transfer to a lightly greased 9-inch tart pan. Pressing down firmly and up the sides to create a crust. Set aside while you make the filling.
Combine all ingredients for filling (peanut butter, coconut, maple syrup, and vanilla) in a bowl and using an electric mixer, mix until fluffy and everything is well mixed.
Pour this filling into your crust and spread out evenly. Freeze overnight and let stand for 15 mins before cutting into slices.
To decorate, drizzle with melted chocolate by melting together chocolate chips and coconut oil in microwave for about a minute. Mix until smooth.
To decorate pie, pulse the third MacroBar in a food processor until finely chopped. Sprinkle on top of your tart. Place back in freezer for 30 mins.
Remove from freezer and let sit at room temperature for about 10 mins before serving.