Raw "Snickers" Pie


You asked for it! I present to you: Raw Snickers Pie. A crumbly peanut crust, a smooth chocolate ganache center, topped with a sweet and salty peanut butter sauce, a dark chocolate sauce, and a 3-ingredient caramel. All extremely drool-worthy. Don’t let the photos fool you, though. All ingredients used in this recipe are still 100% clean! Not to mention, it’s completely vegan, gluten-free, and refined sugar-free. Time to treat yourself…

Here's what you need:

Crust:

  • 1 cup peanuts, unsalted
  • 1 cup blanched almond flour
  • 3 Tbsp maple syrup
  • 2 Tbsp coconut oil

Filling:

  • 2 cups cashews, unsalted, unroasted
  • 1 cup almond milk, unsweetened
  • ¼ cup maple syrup
  • ¼ cup coconut oil
  • ½ cup cacao powder, unsweetened

Peanut butter sauce:

  • ½ cup peanut butter, natural and unsalted
  • 2 Tbsp maple syrup
  • 2 Tbsp coconut oil
  • Pinch of salt

Chocolate sauce:

  • 1/2 cup water
  • 1/2 cup cacao powder, unsweetened
  • 2 Tbsp cacao butter, solid (not previously melted)
  • 3-4 Tbsp maple syrup, depending on preference of sweetness
  • Pinch of salt

Caramel:

  • ¼ cup maple syrup
  • ¼ cup coconut oil
  • ¼ cup maple butter

Here's how to make it: 

Crust:

In a food processor, pulse peanuts until fine crumbles form. 

Add the almond flour, and pulse again for only a couple seconds until combined. 

Add maple syrup and coconut oil, and pulse again until combined. 

Transfer the crust to an 8-inch tart tin, and with (coconut) oiled hands, flatten it out on the bottom and push it up the sides. You can also use the bottom of a measuring cup to flatten the bottom. Transfer to freezer while preparing the filling. 

Filling: 

To a high-speed blender, add the cashews, almond milk, maple syrup, and coconut oil. Blend until smooth and creamy. 

Add cacao powder, and blend again until smooth and creamy. 

Pour chocolate mixture over the crust, and freeze for 3 hours. 

Peanut Butter Sauce: 

Once the pie is firm and ready, prepare the peanut butter sauce by adding the peanut butter, maple syrup, and coconut oil to a bowl and stir until smooth and well combined. If it's too thick to pour, melt it down a little. Pour the peanut butter sauce into a condiment squeeze bottle and set aside. 

Chocolate Sauce: 

In a saucepan, melt all ingredients on medium heat for five minutes, or until it smoothens and thickens, stirring constantly. Set aside for five minutes to cool, then pour the chocolate sauce into a condiment squeeze bottle and set aside. 

Caramel:

In a saucepan, melt the coconut oil, maple butter, and maple syrup on medium heat, stirring often. Remove from heat and let stand for 5 minutes. 

Transfer mixture to a shaker of some kind (I used Tupperware), and shake until it thickens, appearing caramel-like. This happens almost immediately. 

Remove pie from freezer, and drizzle peanut butter sauce, chocolate sauce, and caramel all over!


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