Clean Eating No Bake Peanut Butter Pie


Peanut. Butter. Pie. Need I say more? Don’t let the word “pie” fool you. This rich and creamy recipe from
is high in protein, low sugar, plus it has fiber and good fats. One serving has about 381 calories — just about the same amount of calories in a protein bar. Really! Furthermore, it’s gluten free and vegan. It’s practically a vegetable!
Crust Ingredients:
• 1 cup pecans (can sub gluten free graham crackers)
• 1 cup cashews
• 2 tbsp agave, honey or maple syrup
• 3 – 4 tbsp almond, rice or soy milk
• 2 tsp pure vanilla extract
• 1 tsp cinnamon
• 1/4 tsp salt
Filling Ingredients:
• 1 cup natural peanut butter, unsalted (if using salted omit salt)
• 3 medium bananas, ripe (yellow)
• 3 tbsp almond, rice or soy milk
• 2 tsp pure vanilla extract
• 1/4 tsp salt
• 1/3 cup dark chocolate chips, mini or regular (optional)
  1. To make the crust, add Crust Ingredients to a food processor and process until a ball of dough forms, stopping and scraping the sides of the bowl.
  2. Start with a few tablespoons of almond milk and add more if necessary to bring to a desired consistency.
  3. Be careful not to over process the crust into a nut butter.
  4. Transfer the dough to a 9″ pie dish and flatten on the bottom and sides with your hands to make a pie shell.
  5. You can make a pretty rim using the fork.
  1. Give food processor a rinse, wipe with a towel and add Filling Ingredients.
  2. Process until smooth, pausing and scraping the sides of the bowl.
  3. Pour filling into the prepared crust and smooth the top with a spatula.
  4. Sprinkle with chocolate chips (optional), cover with plastic wrap and freeze for 3-4 hours or until frozen.
  5. Thaw on a counter for about 30 minutes before slicing and serve.