Cheeky Chocolate Week: Peanut Butter Pie

Food, RecipesLeave a Comment

Happy Easter everyone! I hope everyone indulged a little yesterday!

This recipe from another Instagram user, Shonda1020, was given to me by a friend and I have been waiting for the right time to bake it. Needless to say, Easter Sunday was the perfect occasion.

Rich and decadent doesn’t even begin to describe this dessert, as most of my family couldn’t finish their slice. The gooey peanut butter and banana filling is intense on its own but paired with the base which is essentially just crushed nuts combined with honey, I’m almost inclined to say it was too rich.

Who am I kidding, there’s no such thing as “too rich!”

Very small portions are the way to go with this one but as far as desserts go, it’s a winner. Calorie wise, it’s not the best however there’s no sugar or oil in the recipe and a very large portion of the calories come from the nuts in the base, which are a better ingredients than things like flour or butter, which would be in a traditional pie crust.

Then your filling, with banana and peanut butter gives you a hit of protein, making this a pretty tasty post-gym snack too. The general consensus from my family today was that this recipe was a winner!




  • 1C walnuts
  • 1C cashew nuts
  • 2TBS Honey
  • 3TBS Almond Milk (Almond Breeze)
  • 2tsp vanilla essence
  • 1/4tsp salt


  • 1C smooth peanut butter (I used Kraft, reduced salt)
  • 3 medium bananas, mashed
  • 3TBS almond milk
  • 2tsp vanilla essence
  • Chocolate chips for topping


  • Put all crust ingredients in a blender and mix until a sticky, smooth consistency is achieved.
  • Press mixture into base of a pie tin (I used a springform tin for easy removal afterwards)
  • Combine all filling ingredients in a separate bowl and mix thoroughly.
  • Spoon on top of crust and spread until even.
  • Decorate with chocolate chips.
  • Freeze overnight.

Be the first to see the upcoming Cheeky Chocolate Week recipes by following @juliimare on Instagram and!

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