Chocolate Peanut Butter Truffle Cream Pie
Add to favorites
~ raw, vegan, gluten-free ~
Looking to create an unforgettable cream pie?… Pull out the stops on this ultra-rich dessert, with the classic combo of chocolate and peanut butter. Rich, creamy, silky, smooth…. just one bite leaves you sinking back in your chair, with the faint sounds of, “mmmmmmm…. on your lips.
I just fell in love with the way that the Raw Fluffy Peanut Butter Dip added a velvety creamy, rustic look and texture to this pie. I am such a huge fan of peanut butter. Back when I was 16 years old, I flew to Eugene, Oregon to visit my dear friend Angie. She was holding down a full-time job and wasn’t able to take time off while I was there, but none the less I enjoyed every moment that we did have together.
One evening after she got off of work we made a frozen peanut butter pie. To be honest, I can’t recall the full recipe but it was filled with sugar, chocolate, and peanut butter. It was huge and beautiful. We slid it into the freezer to set overnight. The next day off to work she went and there I was… held prisoner in the house along with that peanut butter pie!
I didn’t dare break into it before she got off work, that would just be wrong or so I convinced myself. I will admit though, that I opened the freezer door to check in on it about every hour, on the hour. I had to poke it to see if it was setting up… actually in hopes that some would end up on my figure so I could get a little taste of it, but nooooo, it was set hard. I don’t know about Angie, but that was the longest 6-hour shift that she ever worked!
Once she got home, no sooner did she enter the house, then I shot straight to the freezer and pulled that puppy out! Dessert before dinner was happening that night. I only had that pie once in my life but it left a strong enough footprint in my culinary, gluttony mind to dream about every so often. Isn’t it amazing how foods can haunt you?! So when it came time to make this dessert, you can bet that I was quite excited. Even though I used different ingredients, which are much healthier, this pie satisfied my 27-year craving. Shew!
Ingredients:
Yields 12-14 slices using a 9-inch springform pan
Crust:
Chocolate filling:
- 3 cups cashews, soaked 2+ hours
- 3/4 cup water
- 3/4 cup maple syrup
- 6 Tbsp raw cacao powder
- 1 tsp vanilla extract
- 1/4 tsp Himalayan pink salt
- 3/4 cup melted coconut oil
- 2 Tbsp sunflower lecithin powder or liquid
Peanut butter swirl:
Preparation:
Crust:
- In a food processor, fitted with the “S” blade, combine the hazelnuts and salt. Process until the hazelnuts break down to a small crumble.
- Add cacao powder and pulse together.
- Add date paste and agave. Process all ingredients until the crust starts to rise on the sides of the bowl and sticks together when pinched. Be sure to stop and scrape the sides down.
- Assemble the springform pan with the bottom facing up. The opposite way from how it comes assembled. This will help you when removing the cheesecake from the pan, not having to fight with the lip). Lightly grease the pan with coconut oil or cover the base with plastic wrap.
- Distribute the crust evenly on the bottom of the pan, using even and gentle pressure. If you press too hard it might stick, making it hard to remove slices. You can either just make the crust on the bottom of the pan or you can also bring it up the sides. It is up to you.
- Set aside while you make the cheesecake batter.
Filling:
- After soaking the cashews, drain and discard the soak water.
- To a high-speed blender, blend the cashews, water, agave, cacao, vanilla, and salt together. Blend until nice a creamy. This can take 3-5 minutes.
- While the blender is running and a vortex is created, drizzle in the coconut oil, then add the lecithin, blending just until well mixed.
- Pour 1/2 of the batter into the Springform pan, spread with a spatula, coving the whole crust.
- Place 5 (1 tbsp) dollops of the peanut buttercream around the pan and with a wooden skewer swirl the peanut buttercream into the chocolate. Be careful not to drag the stick along the bottom of the crust.
- Pour in the remaining chocolate filling and spread evenly.
- Place 5 (1 tbsp) dollops of the peanut buttercream around the pan and with a wooden skewer swirl the peanut buttercream into the chocolate.
- Place your cheesecake in the freezer to set for 1-2 hours or until the middle of the cake is firm to the touch.
- Storage and shelf life: This pie will keep for at least 4 days, store in the fridge, covered. Or freeze for up to 3 months.
Raw Fluffy Peanut Butter Dip
© AmieSue.com
Tags: Dairy Free, Gluten Free, Raw Cacao, Refined Sugar Free, Soy Free, Vegan
Hi Amy!
This looks amazing as always! I’d like to ask you something, is this cake stable (no melting) at room temperature if using the lecithin, if yes, then how long do you think it will stay solid? It’s about 33 celsius where I live though!!
Much Love.
Hello Chelsea,
This cheesecake won’t handle that type of heat very long. In your case I would keep it chilled till ready to serve. The only ingredient that might help it stay firm would be to add raw cacao butter, but that won’t even hold long subjected to that temp. Sorry… wish it would. :) amie sue
SERIOUSLY???-
I love food this time of year with all the cranberries and pumpkins,the wonderful fall apples. This has to be the best season for foods. This year I put 80 pounds of cranberries in the freezer (we have already gone through right around 10 pounds of them cause we’re just little piggies around here).
I have made your pumpkin spice bread 4 times now and cant keep it in the fridge.
But last night I was thinking I am sooooooooooo starved for chocolate and peanut butter something-even the no no bad juju candy bar in the little spiderman suit looked good last night. LOL
And low and behold here you are this morning in my mailbox with this IN-CRE-DI-BLE looking pie.
I’m so excited I just can’t stand it LOL
needless to say I am off to the kitchen,thank goodness I just bought fresh peanut butter when I was up at the co-op last week so I am ready to rock and roll on this
thanks again you little mind reader you
hugs always
constance
lol Constance… your comments / messages always give me a chuckle. We must really be in tune with one another… that or my mind reading skills are really developing. hehe I hope this pie brings you much pleasure and satisfies that craving! Have a glorious week my friend, amie sue
Hi Amie Sue, ” …in hopes that some would end up on my figure…”, Yes that is where the old recipe would end up on most of us :] ….but your recipe is so much healthier, and a little would satisfy ……thank you for continuing to give us healthy replacements for the foods we use to love!!! :] Lyn
I suppose we have to practice moderation in everything, don’t we?! So lovely to hear from you Lyn… sending you hugs and blessings! amie sue
I am not sure I can accurately describe the results of this pie without audio, so instead I am going to tell you a little story.
My mother was one of the most gifted women I have ever come across in my lifetime. She sewed like a finally trained seamstress (including altering and re-designing the patterns to make them her own)
She set up an in home bakery in our little sleeper town, and sold baked goods to the townspeople.
She gardened and raised almost everything we ate-then canned and froze it for winter consumption. I can go on and on with story after story about this woman.
But the one thing I want to tell you about is the holiday fudge she made every year.
She made a fine chocolate fudge (cooked by the way we had no such thing as a microwave back then)
She would spread this out into a large jelly roll pan-then she would make a peanut butter fudge and spread on the top of the chocolate. This was melt in your mouth- decadent candy and something we all came to look forward to each and every year.
My mom- my mentor- my best friend has been gone now for 14 years. I miss her terribly, so any time something brings those memories back to life I am thankful.
I am pretty handy in the kitchen I think you can tell that from my responses to your recipes (my family is always trying to get me to go on one of the TV shows and compete) so the kitchen and I are no stranger to each other.
I made this pie, and I have to tell you this is reminicent of my mother’s fudge. What a glorious treat this is.
For anyone reading this post if you havent given this a go yet, do not hesitate it is worth every step involved. It is one of the most unbelievably delicious recipes I have made from this sight to date.
So I just want to say thankyou again for this its just wonderful as always
hugs always
Constance
Constance,
You are always such a doll in sharing your experiences and stories with me. It touched me deeply that some of my recipes really hit home and take you back to such happy memories. :) I love how food can do that for a person. I am honored that you shared your mom with me, she sounds like an amazing woman! I see where you get your loving heart. Have a glorious day and know that you made mine even better! hugs, amie sue
Could I use maple syrup or honey and cinnamon. (how much cinn?) I try not to use agave nectar. This looks so incredible.
Hello Gayle,
You can use any liquid sweetener that you want. As far as how much cinnamon? Depends on how strong you want that flavor to be. Are you wanting to add it to the crust or pie part? I would add 1 tsp and taste test, add more if need be. :) Enjoy! amie sue
Thanks Amie Sue. Cinnamon was for the infused agave nectar. I guess honey or maple syrup wouldn’t need other flavor, would it.
Oooh gosh, I missed that Gayle. Yes, you can just use regular honey or maple syrup instead. It will be wonderful either way! amie sue
This looks delicious!! I’m thinking of adding some sliced banana to it making it a ‘Chocolate, Peanut Butter, Banana Truffle Cream Pie’…What are your thoughts on this Amie-Sue?
My thoughts are… you better invite me over for a slice. hehe It sounds delicious! I hope you give it a try and keep me posted. :) Have a wonderful weekend, amie sue
I made the pie with added bananas for a family gathering and it was a hit! I layered thin slices over the crust before I poured the chocolate mixture in, another banana layer in the middle with the peanut butter dip, and topped it with yet another layer along with the peanut butter dip swirl. I used a total of 3 bananas but since this pie is sooo rich I should have used more and sliced them thicker. I will absolutely be making this again, as my daughter already requested it for her upcoming birthday cake ;)
Thank you Amie Sue for creating such amazing dishes!
Oh Lori, thank you for coming back and sharing how it turned out. It sounds delightful!!! Delicious… I want some now! lol Have a blessed day and keep in touch. amie sue
Dear Amie Sue,
You delight my sight with wonderful recipes. I can hardly wait trying some of them. Tell me, please, you have some ingredients that appear like erased, for example: “6 Tbsp raw cacao powder” and ” 2 tbsp sunflower….” at the chocolate filling. What should I do in this case? Why is that line across the words there?
Thanks a lot,
IOana.
Hello there loana,
I am glad that you are enjoying my site. Wow that was strange… I had links to products that I used but for some reason the site couldn’t find them. It’s something on the back end of things of my site, but I fixed them. Thank you so much for pointing this out! It’s all good to go now :) amie sue