TODAY IS MY BEAUTIFUL BOYFRIENDS BIRTHDAY! Instead of doing the tradition family outing at a favorite restaurant, we decided to stay in and make his favorite meal tonight – oh, AND his favorite dessert(s). He LOVES bananas foster and that’s definitely on the menu tonight. AND because he LOVES peanut butter, so I decided to craft this vegan chocolate peanut butter banana pie for the birthday candles. I made this pie with bananas and avocado so this pie is healthier than most. Shhhhh don’t tell anyone, the family doesn’t know yet. I’m not going to tell them that the chocolate layer of this pie is made with avocado until AFTER they’ve all eaten it (and fallen in love with it.) I can’t wait to dig in to this tonight!
{vegan} Chocolate Peanut Butter Banana Pie
What you need for the crust:
- 24 Oreo cookies (I use Newman’s Own Newman-O’s)
- 1/4 cup Earth Balance or vegan margarine – at room temperature
What you need for the peanut butter filling:
- 4 oz. of vegan cream cheese
- 1 banana
- 3/4 cup smooth peanut butter
- 1 tsp. vanilla
- 2 tsp. agave nectar
What you need for the chocolate topping:
- 2 ripe avocados
- 1/3 cocoa powder
- 1/3 cup agave nectar
- 2 tsp. vanilla
- pinch of sea salt
What you do:
- Pre-heat oven to 350 degrees.
- In a medium-sized bowl or a food processor, add the Oreo cookies and blend until the texture of coarse meal or crumbs. Add the softened butter and blend until well combined.
- Place the ground crumb mixture into a 9- or 10-inch deep-dish pie pan and press onto the bottom and up the sides evenly. Place in the oven.
- After the crust has baked for 10 minutes, take it out of the over, set it aside and let it cool.
- Combine all of the ingredients for the peanut butter filling in a medium size mixing bowl. Using a hand mixer, whip the ingredients together. (this mixture may be thick – that’s ok.)
- Once your Oreo crust has cooled slightly, line it with the peanut butter filling. (as seen in the photo below)
- OPTIONAL: Add a layer of finely sliced banana on top of the peanut butter filling.
- In another mixing bowl, whip together all of the ingredients for the chocolate topping.
- Layer the chocolate topping on top of the peanut butter filling and a row of bananas.
- Refrigerate for one hour before serving.
