No-bake peanut butter pie (it's vegan and gluten free too!)

INGREDIENTS:

Crust

1 cup gluten free rolled oats
1 tbsp cocoa powder
3-4 tbsp maple or agave syrup, or 3-4 tbs almond milk
1 cup almond flour 

Filling

2 cup organic peanut butter, I used crunchy
3 large ripe bananas
2 tsp real vanilla extract
1/4 cup maple or agave syrup 
1/4 cup coconut oil  

Topping

1/3 cup dark chocolate chips
2 tbsp coconut oil

 

DIRECTIONS:

Line a cake pan with grease proof paper.

Add the crust ingredients to your food processor and process until smooth. Add this mixture to the prepared lined cake pan and with a spatula  press until evenly uniformed through all sides.

Place the filling ingredients in the food processor and pulse until you obtain a homogenous mixture. Add the topping over the crust and freeze pie until solid for at least 4-6 hours.

When ready to eat, sprinkle the peanuts over the peanut butter pie. Place the chocolate chips and coconut oil in a plate and microwave at 30 second intervals, stirring in between, until the chocolate has melted. Drizzle the chocolate over the pie and serve.

You may have to let the pie sit at room temperature for 10-15 minutes to be able to slice. Store leftover pie in the freezer and thaw for 10-15 minutes before eating.