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!

Raw Snickers Pie vegan no bake dessert

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.

Raw Snickers Pie vegan no bake dessert

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: 

Raw Snickers Pie vegan no bake dessert

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Raw Snickers Pie

This Raw Snickers 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 tastes like an ooey-gooey, peanut buttery, chocolatey pie that will have you hooked from the first bite!
Course: Dessert
Keyword: chocolate pie, healthy dessert, no bake dessert, raw dessert, raw snickers pie, snickers pie, vegan dessert
Servings: 4
Calories:
Author: Natasha Minocha

Ingredients

Crust

  • 100 gms Almond Meal
  • 200 gms Desiccated Coconut
  • 15 gms Cocoa Powder (2 TBSP)
  • 3-4 tbsp Maple Syrup
  • 40 ml Coconut Oil
  • 1-2 tbsp Water

Filling

  • 100 ml Light Coconut Milk
  • 100 gms Peanut Butter crunchy or creamy, up to you
  • 5-6 tbsp Maple Syrup
  • 1 tbsp Flax Seeds
  • 1 tbsp Chia Seeds

Chocolate Topping

  • 30 ml Coconut Oil
  • 3 tbsp Maple Syrup
  • 20 gms Cocoa Powder (3 TBSP)

Instructions

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 & Topping

  • Pour the filling 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!

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.