Chocolate Peanut Butter Mud Pie (Raw,Vegan, Paleo)

This chocolate peanut butter mud pie is sweet, ooey, gooey, buttery, chocolatey, chewy, indulgent, and I think I’m forgetting one…oh right! HEALTHY

Not so healthy that I would suggest eating the entire pie or anything, but healthy as in it’s refined sugar free, grain free, vegan, and made with only whole foods! The whole pie is pretty much made out of nuts, dates, coconut and maple syrup. That sounds like a pretty good alternative to traditional mud cakes, don’t you think?

I made this cake on my birthday and it was such a hit. After one slice each my whole family ditched the plates and dug straight in with our forks!

I love desserts like this because I can rest assured they are full of fiber and healthy fats which slow the rate that sugars enter our blood. Meaning, no blood sugar spike / drop. This means this cake would be a great alternative for any birthday party (especially for kids. Those blood sugar spikes are not something that anyone wants to deal with)

The first layer is dates, cashews and cocoa powder

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The second is organic peanut butter, extra virgin coconut oil and maple syrup

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And the final layer (my favorite) is a chocolate coconut whipped cream

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INGREDIENTS

  • CRUST
  • 1 cup cashews
  • 1 cup dates
  • 1 tsp vanilla extract
  •  pinch sea salt
  • 3 tbsp cocoa powder
  • FILLING
  • 1 cup organic peanut butter
  • ¼ cup maple syrup
  • ¼ cup coconut oil
  • CHOCOLATE WHIP TOPPING
  • 1 can coconut milk, refrigerated
  • 2 tbsp maple syrup
  • 3 tbsp cocoa powder

METHOD

  • FOR THE CRUST: 
  • Line a pie-pan with parchment paper and set aside. In a food processor or high-speed blender, blend all the ingredients for the crust together until a smooth dough forms. It should be uniform and pliable. Press this dough into the prepared pan in an even layer. Transfer to refrigerator while you prepare the filling.
  • FOR THE FILLING:
  • Over a double boiler, melt the coconut oil. Whisk together the peanut butter, maple syrup and coconut oil until smooth and creamy. Pour over chilled crust, return to freezer for it to set.
  •  CHOCOLATE TOPPING:
  • Chilling the coconut milk beforehand causes the solids and liquids to separate. Once the can is chilled, open it and scoop off the creamy solids and transfer to bowl. Reserve water for smoothies or soups.
  • Whisk the coconut cream to break up solids (about 30 seconds). Add the maple syrup and coco powder and continue to whisk until smooth and creamy.
  • Pour the chocolate topping over the chilled peanut butter filling. Use the back of a spatula and smooth the coconut cream back and forth. Like the spatula. Yes this is an actual step.
  • Chill in refrigerator for at least 30 minutes to 1 hour to set. Serve cold! Store in refrigerator.

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