A rich chocolate ganache tart with swirls of peanut butter, this heavenly vegan chocolate peanut butter pie is made with dark chocolate and silky coconut cream. Delicious with a gluten-free graham cracker crust.
¼cuppeanut butter,smooth, natural (can use up to ⅓ cup depending on how much you'd like to swirl)
Instructions
To make the crust, combine graham cracker crumbs with softened butter. Press into the bottom and sides of a 9-inch baking pan. Bake at 350°F. for 8 - 10 minutes. Remove from the oven and let cool.
Meanwhile, chop the chocolate into small chunks. Place in a heatproof bowl.
Drain any excess water from the can of coconut cream. In a saucepan on the stovetop or in a microwave-safe bowl, heat the cream just until bubbles begin to form around the edge.
Pour the hot cream over the chocolate. Cover the bowl with plastic wrap and let it stand for 2 - 3 minutes.
Use a whisk or a spatula to stir the chocolate and cream mixture until all the chocolate has melted and the mixture is smooth.
Pour the chocolate-cream mixture into the cooled crust. You may have a little extra.
Heat ¼ to ⅓ cup smooth natural peanut butter until runny. Transfer it to a piping bag with a round tip. Make zig zag lines across the surface of the chocolate tart. Drag a toothpick, a skewer or a sharp knife through the lines perpendicularly, making swirled shapes.Alternatively, to make a spider web design, draw a spiral design or concentric circles on the pie with the peanut butter. Use a toothpick to drag lines from the center through the circles to the edge of the pan.
Notes
Make sure the chocolate pieces are completely melted before adding them to the baked pie crust, otherwise there will be lumps.This pie slices easily. Remove it from the refrigerator to soften slightly at room temperature for 15 to 20 minutes. Dip a sharp knife in hot water before slicing.