Raw Peanut Butter and Jelly Cream Pie
Today I turn 30. But I still feel 21. I know I have done a lot of growing up in the last 10 years, but I don't think I will ever think of myself as my actual age. I still enjoy things like wearing Hello Kitty Bandaids, running through sprinklers (even if it is during my run to cool off), and watching The Little Mermaid on occasion. These are things that have stuck with me since I was little. The other thing that has stuck with me is finding something to be passionate about and sticking with it. It used to be art, then running competitively, and now it is creating recipes to share with you all. That is one of my passions at the moment. I love it. It makes me forget all about things like having a bad day, when I can escape to my kitchen and create something. What makes me really happy is when I share it, then people tell me that they have made it. I love hearing from you all.
One of the most important things I have learned in the last 10 years that I did not get when I was 20, is how to be happy with yourself, and make sure you are doing the things that make you happy. Not to let others determine your happiness. So now, as I turn 30 I will continue to embrace that. I struggle sometimes with this, but it is important to always be kind to yourself. You deserve it.
This year I decided to make something a little unconventional for my Birthday. Raw Peanut Butter and Jam Cream Pie. I may be an adult, but I love all things PB and J. Your 30th Birthday is supposed to be a special one right? So I wanted something special. I have made cakes every other year, and they are usually nothing unusual. I let out my inner child when thinking of this one.
I made a crunchy peanut butter cookie crust, then for the filling a luscious peanut butter mousse that I could have just eaten then and there by the spoonful. I swirled it with raspberry jam, and more peanut butter, then topped it off with fluffy coconut cream. It was sooo good! I have to say, this is one of the best pies I have ever made! It was definitely Birthday worthy, I did not miss cake at all. You should totally make this, even if it is not a special occasion. Because everyone needs to indulge every once in a while, right? I have included filling for both the raw pie, and a vegan version in case you want to use canned coconut milk and regular peanut butter instead because I want this to be accessible to everyone to make. Looking forward to creating even more delicious recipes for you all in my 30th year!
Raw Peanut Butter and Jelly Cream Pie
Makes one 8 inch pie
1 8 inch pie plate
Crust:
3/4 cup finely shredded dried coconut
3/4 cup raw jungle peanuts
1/2 cup ground flaxseed
1 cup soft pitted medjool dates
1/4 tsp sea salt
Raspberry Jam:
1 1/2 cups raspberries
1 Tbsp coconut nectar or maple syrup (optional, I did not need it because my berries were very sweet)
Filling and Topping:
4 cups fresh young coconut meat packed
1/2 cup fresh coconut water
1/4 cup plus 2 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
1/4 tsp himalayan salt or sea salt
1/2 Tbsp pure vanilla extract and seeds of a vanilla bean
3/4 cup raw coconut butter (warmed to liquid)
3/4 cup jungle peanut butter plus additional for swirling
jungle peanuts and raspberries for topping
For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn't you may need a few more dates). Press the mixture into a 8 inch pie pan or spring form pan greased with coconut oil.
For the jam, buzz the raspberries in the blender or food processor until they are smooth (seeds are ok). Set aside.
For the non-raw filling:
2 cans full fat organic coconut milk, chilled
1/4 cup plus 2 Tbsp maple syrup or raw coconut nectar
pinch sea salt
2 tsp pure vanilla extract
2/3 cup plus 3 Tbsp raw coconut butter, warmed to liquid
3/4 cup peanut butter plus additional for swirl
peanuts and raspberries for topping
Use the same crust and raspberry jam recipe for the raw pie.
For the cream, combine all ingredients but the coconut butter in a food processor and process until smooth. Add the coconut butter slowly with the motor running until incorporated. Remove 2 cups of the cream and set aside in a bowl, covered in the refrigerator. To the remaining in cream the processor, add the 3/4 cup peanut butter and blend until smooth.
To assemble the pie, spread a thin layer of the raspberry jam over the crust. Next, pour the peanut butter cream filling filling over that, then drop some peanut butter and the jam over that by the tsp. then swirl with a knife. Place in the freezer to firm up (about 2 hours).
Once the filling has chilled long enough, top the filling with the plain cream, and top off with a little more of the jam, peanuts and raspberries before serving.
