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PREP TIME: 10 minutes (not including time
to chill coconut cream)
TIME: 2 hours + 10 minutes
Vegan cooking spray (soy-free if necessary)
1 cup oat flour (certified gluten-free if necessary)
½ cup almond flour
¼ cup coconut sugar (or brown sugar)
1 tablespoon arrowroot powder
1 teaspoon ground cinnamon
½ teaspoon vanilla powder, optional
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons very cold vegan butter (soy-free if
1 teaspoon apple cider vinegar
1 cup unsalted, unsweetened, smooth natural
peanut butter
One 12-ounce vacuum-packed block extra firm
silken tofu
5 tablespoons chilled, hardened canned coconut
cream (see Tip)
½ cup coconut sugar (or brown sugar)
2 tablespoons tapioca powder
1 teaspoon vanilla extract
½ teaspoon salt
peanut butter crumble
¼ cup unsalted, unsweetened, smooth natural peanut butter
¼ cup oat flour (certified gluten-free if necessary)
¼ cup powdered sugar (or xylitol)
1. Preheat the oven to 375°F . Lightly spray a 9-inch pie pan with cooking spray.
2. To make the crust : In a large bowl, whisk together the oat flour, almond flour, sugar, arrowroot,
cinnamon, vanilla powder (if using), baking soda, and salt. Cut in the butter and vinegar until it has the
texture of wet sand and no pieces are larger than your pinkie fingernail.
3. Pour the mixture into the pie pan and use your hands to evenly distribute and spread the crust along
the bottom and up the sides. Bake for 10 minutes. Remove from the oven and let cool completely before
adding the filling.
4. To make the filling : In a food processor, combine the peanut butter, tofu, coconut cream, sugar,
tapioca powder, vanilla, and salt. Process until smooth. Pour into the prepared crust. Refrigerate until
ready to use.
5. To make the crumble : In a small bowl, combine the ingredients and stir with a fork until crumbly.
Sprinkle the crumbles over the top of the pie. Chill for at least 2 hours, or until ready to serve. Leftovers
will keep in an airtight container in the fridge for 1 to 2 days.
TIP Refrigerate a can of coconut cream or full-fat coconut milk overnight. The cream will harden and separate from the water. Use a
can opener to open the can and lift off the lid. Carefully spoon out the solid coconut cream. Discard the water (or save it for later use). If you
can find a 5.4-ounce can coconut cream, it will provide you with all the cream you need for this recipe.