We all know and love energy bites. But what about energy PIE? Yum, grab a fork and prepare to dig in, friends!
Energy bites have always been one of my favorite go-to treats! They’re full of nutrients, high in protein and fiber, and contain healthy carbs and fat that we need in order to survive and thrive as our strongest selves. They’re also just delicious, so fun to make, and have all the textures. One day I began wondering why we only ever see this yummy and endlessly creative concept in BALL form!? Something needed to change. So Cecily and I made our way to the kitchen and got to work on creating our first energy PIE!
And the rest is history.
This No Bake Peanut Butter Pudding Energy Pie is loaded with whole and superfood ingredients that provide us with the benefits we need to remain energized and nourished! It’s also full of different flavors and textures that will satisfy your sweet tooth endlessly. Chewy gooey dates and tender cashews provide the perfect vessel for creamy, luscious, nutty peanut butter-chia seed pudding.
This is a no-bake recipe and so Cecily was very supportive as a taste tester literally the entire time. I have to say I can’t blame her. It's also gluten free and optionally vegan depending upon the type of chocolate you decide to use. Whatever works for you!
From a fit weeknight treat to entertaining and holiday spreads, this is a perfect recipe to make and enjoy with the entire family!
Prep Time: 30 minutes
Cook Time: Overnight Chill
Yield: 8-10 Servings
Ingredients
For the Crust:
2 ¼ cups raw cashews
1 ½ teaspoons cinnamon
2 dozen Medjool dates, soaked in lukewarm water for 2-3 minutes and then pitted
½ cup shredded coconut
3 tablespoons organic coconut oil, melted
For the Filling:
1 cup peanut butter (check out my homemade peanut butter recipe)
1 ¼ cups unsweetened almond milk
¼ cup maple syrup
3 tablespoons chia seeds
½ teaspoon vanilla extract
2 ripe bananas
¼ cup dark chocolate chips (I prefer using 70% or higher for the antioxidant benefits), plus 1-2 tablespoons more to roughly chop and top the pie with later
Directions
For the Crust:
Add the cashews, cinnamon, dates, shredded coconut, and coconut oil to a blender.
Pulse to combine, and then blend ingredients on medium speed until the mixture becomes a sticky ball of dough. Use a spatula to scrape the sides of the blender as needed throughout.
Transfer to a 9” pie dish and press to form your pie crust. You can also use a springform pan for this if you want to transfer it to a different dish or platter later on, or just present it differently.
Place the crust in the fridge to harden while you prep your filling.
For the Filling:
Add the peanut butter, almond milk, maple syrup, chia seeds, and vanilla extract to a blender. Pulse on low to combine.
Add the peeled bananas to the blender. Blend all ingredients on medium speed until a creamy pudding forms. Again, scrape the sides of the blender with a spatula as necessary.
Pour the filling into your pie crust and allow the pie to set overnight in the freezer, or for at least 6 hours. After this initial setting, the pie can be moved to and stored in the fridge, covered, for up to one week.
Remove from the fridge 1-2 hours before serving. Drizzle with peanut butter and remaining tablespoon of roughly chopped chocolate chips.
