Since Pi Day is coming up (March 14th), I want you all to be prepared. Even though I’m pretty sure the only people who celebrate Pi Day are math lovers and corny food bloggers (me), but whatever.
And since Pi is a math term, and math is good for your brain, I wanted to make this pie good for your body.
Makes sense, right?
Try this pie!
- 1 cup oats
- 3 tablespoons peanut butter
- 3 tablespoons agave or honey
- ½ cup peanut butter
- 1 can of coconut milk that has been refrigerated overnight (I used Thai Kitchen)
- 4 tablespoons coconut oil, melted
- ¼ cup cocoa powder
- ¼ cup agave or honey
- Prepare the crust:
- Preheat oven to 350.
- In a food processor, pulverize the oats until they turn into a flour consistency.
- Mix together the peanut butter, pulverized oats, and agave until it becomes a ball.
- Press the oat ball into a pie plate. Bake for 10 minutes.
- Spread the ½ cup peanut butter on the bottom of the crust and make the filling:
- Open the can of coconut milk and scoop the thick, creamy white part off the top (leaving the opaque, watery bit in the can).
- In a large bowl, whip the coconut cream on high until medium/firm peaks form.
- (For a tutorial, click here: http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/).
- Whip in the coconut oil, cocoa powder, and agave until fully mixed.
- Once the crust has cooled, spread the coconut whipped cream mixture on top.
- Let firm up in the refrigerator for about an hour.
- Serve and enjoy!