Raw Snickers Pie

I'm a firm believer in eating in moderation.  Once in a while indulgence is great ( and much needed) as long as the rest of the days we are eating or at least attempting to eat healthily. In a house full of sweet addicts, this is a herculean task! Hence the constant tinkering in the kitchen to come up with healthier versions of desserts.  And so this Raw Snickers Pie was born...which, by the way, got a resounding round of applause from even the picky little one!

Though Snickers was a childhood delight, I am too weary of the high sugar levels to enjoy the candy bar anymore! I don't experience the same thrill when I'm biting into one these days. In fact, it feels just not right!!  I know, growing up has its curses.  But since I absolutely love the combination of peanuts and dark chocolate, I decided to recreate the joy of the bar in the form of this Raw Snickers Pie.

This pie is vegan, gluten-free and refined sugar-free; made with ingredients that are amazingly wonderful for you.  It's super easy to make and so much healthier than that Snickers candy bar.  It's a complete guilt-free offering to my kids when they come back from school ( for me too!) or as a dessert.  And it tastes like an ooey-gooey, peanut buttery, chocolatey pie you want to sink your teeth into over and over again!

Notes:

*I've made this recipe with both honey and maple syrup.  But next time I would definitely swap dates for maple syrup or honey.  If you want to do that, use 4-5 chopped dates that have been soaked in hot water for about 5 minutes, for the crust.  The filling would take about 7-8 dates, again soaked, drained and chopped.  Simply add a couple more if it's not sweet enough.

* Please do try to use good quality, organic or all-natural peanut butter. They are easily available in organic food stores and supermarkets ( though they carry expensive imported ones)

* If you don't have chia seeds, just increase the quantity of flax seeds by 1 Tbsp.

* This pie needs to be stored in the freezer.  You can cut it into small slices or bars and keep them in an airtight container in the freezer.

* Maybe because of the honey/maple syrup in the chocolate topping, my topping just didn't firm up, even in the freezer.  Oh well, I was still very happy with the drippy sauce! You could just drizzle over melted dark chocolate instead if you prefer.

Making the Raw Snickers Pie

Crust:

• Combine all the ingredients of the crust, except water, in a food processor or blender, until everything clumps together.
• If the mixture seems too dry, add water, 1 Tbsp at a time, till it all comes together. It will be a sticky mixture.
• Pat into the base of a 6" or 7" tart pan with a removable base.
• Stick it in the freezer for 30 minutes or so.

Filling:

• In the same food processor or blender (no need to wash it out) combine all ingredients for the filling.
• Taste and adjust for sweetness.

Assembly: 

• Pour over the chilled crust and pop it back in the freezer about 2-3 hours until completely set.
• Whisk all the chocolate topping ingredients in a small bowl, until smooth. Taste and adjust for sweetness.  
• Pour over the set filling and put it back in the freezer for an overnight rest.
• Once frozen, release the pie from the pan.  Sprinkle some chopped roasted peanuts (optional). Let it thaw for about 5 minutes, cut into slices and enjoy!

I'd love to hear about your experience with this recipe! 

If you're looking for more easy vegan desserts: 

• Cherry Lemon Cheesecakes
• Vegan Matcha Tart
• Vegan Brownie Mug Cake
• Vegan Cinnamon Rolls

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