I’m a firm believer in eating in moderation. Once in a while indulgence is great ( and much needed) as long as the rest of the days we are eating or at least attempting to eat healthily. In a house full of sweet addicts, this is a herculean task! Every meal has to end with some mitha and of course, we need some for snacking too. Hence the constant tinkering in the kitchen to come up with healthier versions of desserts. And so this Raw Snickers Pie…which, by the way, got a resounding round of applause from La Familia!!
Growing up, Snickers bars were a rarity. We got to eat them only on special occasions when somebody from “abroad” would come visiting. How we savored each and every bite and felt like the coolest kid in school! I don’t experience the same thrill when I’m biting into one these days. In fact, it feels just not right!! Gasp! But since I absolutely love the combination of peanuts and dark chocolate, I decided to recreate that memory in the form of this Raw Snickers Pie.
This pie is vegan, gluten-free and refined sugar-free; made with ingredients that are amazingly wonderful for you. It’s super easy to make and so much healthier than that Snickers candy bar. Its a complete guilt-free offering to my kids when they come back from school ( for me too!) or as a dessert. And it tastes like an ooey-gooey, peanut buttery, chocolatey Snicker’s ice cream pie you want to sink your teeth into over an over again!
*I’ve made this recipe with both honey and maple syrup. But next time I would definitely swap dates for maple syrup or honey. If you want to do that, use 4-5 chopped dates that have been soaked in hot water for about 5 minutes, for the crust. The filling would take about 7-8 dates, again soaked, drained and chopped. Simply add a couple more if it’s not sweet enough.
* Please do try to use good quality, organic or all-natural peanut butter. They are easily available in organic food stores and supermarkets ( though they carry expensive imported ones)
* If you don’t have chia seeds, just increase the quantity of flax seeds by 1 Tbsp.
* This pie needs to be stored in the freezer. You can cut it into small slices or bars and keep them in an airtight container in the freezer.
* Maybe because of the honey/maple syrup in the chocolate topping, my topping just didn’t firm up, even in the freezer. Oh well, I was still very happy with the drippy sauce! You could just drizzle over melted dark chocolate instead if you prefer.
Almond meal – 100 gms
Desiccated coconut – 200 gms
Cocoa powder – 15 gms or 2 Tbsp
Maple syrup – 3-4 Tbsp
Coconut oil – 40 ml
Water – 1-2 Tbsp
Light coconut milk – 100ml
Peanut butter – 100 gms ( crunchy or creamy)
Maple syrup – 5-6 Tbsp
Flax seeds – 1 Tbsp
Chia seeds – 1 Tbsp
Coconut oil – 30 ml
Maple syrup – 3 Tbsp
Cocoa – 20 gms or 3 Tbsp
Combine all the ingredients of the crust, except water, in a food processor or blender, until everything clumps together. If the mixture seems too dry, add water, 1 Tbsp at a time, till it all comes together. It will be a sticky mixture. Pat into the base of a 6″ or 7″ tart pan with a removable base. Stick it in the freezer for 30 minutes or so.
In the same food processor or blender (no need to wash it out) combine all ingredients for the filling. Taste and adjust for sweetness. Pour over the chilled crust and pop it back in the freezer about 2-3 hours until completely set.
Whisk all the chocolate topping ingredients in a small bowl, until smooth. Taste and adjust for sweetness. Pour over the set filling and put it back in the freezer for an overnight rest.
Once frozen, release the pie from the pan. Sprinkle some chopped roasted peanuts (optional). Let it thaw for about 5 minutes, cut into slices and enjoy!!
I’d love to hear about your experience with this recipe!!