We've got 4 words for you.... Peanut Butter Pie Bars!!
Pies are a must during the holiday season and our friend Sasha of Tending the Table was kind enough to share her spunky twist to this traditional dessert! The combination of cocoa, coconut cream, and peanut butter is absolutely mouthwatering. The perfect treat to bring to a holiday party (or eat alone in front of your favorite flick ;) ). Give this recipe a try and let us know what your taste buds think.
Make sure to follow @sasha.swerdloff for more delectable recipes you won't want to miss!
Makes 1 4″x10″ tart
(If you don’t have a 4″x10″ tart pan you can double the recipe and use an 8″ round pan instead)
1 1/2 tablespoons coconut oil, warmed until melted
pinch of salt
FOR THE TOPPING
1/2 cup roasted peanuts
1/4 cup brown rice syrup
2 ounces semi-sweet chocolate
In a food processor, combine the dates, cashews, cocoa powder, cocoa nibs and salt. Process until uniform in texture.
Transfer the mixture to a bowl and gently knead in the rice puffs. Using your fingers, press the dough into a 4″x10″ tart pan with a removable bottom or a 8″ round tart pan with a removable bottom. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat the peanut butter coconut cream, brown rice syrup, coconut oil and salt until creamy and light.
Spread the filling into the tart pan and set aside while you prepare the topping.
Heat the brown rice syrup in a pan over medium heat until bubbling, remove from the heat and stir in the peanuts until coated and caramelized. Allow the peanuts to cool slightly, then spread them over the pie.
Melt the chocolate in a double boiler and drizzle it on top of the peanuts. Sprinkle more puffed rice on top.
Chill the pie in the freezer for 30 minutes or until frozen.
Remove from the pan by running a knife around the edges and pushing up from the bottom of the pan.