After making my cannabis infused Chocolate Oatmeal Bars in March, I still had a ton of coconut oil left. I was really impressed with the quality of coconut canna-oil and wanted to try another recipe that incorporated it.
Voila! I present to you one of the best pies I have ever tasted – I’m dubbing this my Paradise Peanut Butter Cup Pie! Not only will it get you hyphy but your hipster vegan friends can eat it too!
Start off with pulsing 1-2 sleeves of graham crackers in a food processor until finely ground. You can buy a pre-made graham cracker crust to cut down on time but then it may not be 100% vegan (check the ingredients). I used about 1 1/2 sleeves but it will depend on how thick you want your crust to be.
Add melted cannabis infused coconut oil to the food processor and pulse to combine. Pour crumbs into the greased pie pan and flatten by pressing down with your fingers. Bake in the oven for about ten minutes.
Here comes the fun part! Combine peanut butter, agave nectar and tofu – YES I SAID TOFU – in the food processor.
You’ll have a silky, smooth peanut butter filling! You would not believe that tofu could taste this good. Add a little more agave if you want it sweeter or add more salt if your peanut butter is unsalted.
The best thing to come out of this recipe was learning how to make coconut whip cream – definitely keeping this in my arsenal for another pie someday! It’s the same process as making fresh whip cream, except you use the cream from coconut milk. Make sure your coconut milk is chilled overnight.
Fold in the coconut whip cream into the peanut butter/tofu filling and then transfer to pie crust. You’ll end up with this:
Delicious!!! But wait, there’s more yummers to come!
Make sure to use dairy-free chocolate chips and non-dairy milk if you want to make this pie truly vegan. If it’s not a big deal to you, feel free to use any type of chocolate chips or regular milk. Heat your milk to a simmer and then pour over chocolate chips – I used almond milk here.
Stir the milk into the chocolate chips and it will slowly melt the chips and turn into a glorious, delicious ganache.
Spread the ganache over the top of the pie and it’s ready for the freezer!
I apologize for the low quality of these last few pictures – I had to snap them fast because this pie got HOUSED!
Paradise Peanut Butter Cup Pie (Vegan)
(makes 10 servings)
1-2 sleeves of graham crackers
4.5 tablespoons melted coconut canna-oil
1/2 cup creamy peanut butter
12 oz. firm silken tofu, drained and patted dry
1/4 cup agave nectar
14 oz. can full fat coconut cream or coconut milk, chilled overnight
1 tsp. vanilla extract
1 tablespoon powdered sugar
Chocolate Ganache Topping
1 cup semi-sweet dairy free chocolate chips
1/3 cup non-dairy milk (such as almond milk or full fat coconut milk)
1. Preheat oven to 300°F and lightly oil a pie pan.
2. Add 1 -2 sleeves of graham crackers to a food processor and process until the graham crackers are semi-fine. Add melted coconut canna-oil and pulse until incorporated.
3. Add mixture to pie pan and press down into pan with your fingers until flattened. Bake for ten minutes. Remove and set aside to cool.
4. Add peanut butter, tofu and agave nectar to food processor or blender and blend until smooth. Transfer into a large bowl.
5. Scoop out the cream of the chilled coconut cream or coconut milk into a chilled mixing bowl. Add vanilla extract and powdered sugar. Whip with a hand-mixer until stiff peaks form.
6. Fold coconut whip cream into peanut butter/tofu mixture.
7. Pour filling over crust and place pie in freezer to chill, for about an hour.
8. Once pie is chilled, prepare the chocolate ganache. Heat non-dairy milk to a low simmer and then pour over chocolate chips. Let sit for five minutes. Gently stir with a spoon until chocolate has fully melted into ganache.
9. Spoon over the top of the pie and gently spread an even layer with a spatula or knife.
10. Put back into freezer and allow to set for about 30 more minutes. Once you take it out, you might have to let it warm up a bit in order to slice it.