Healthy Snickers PIE!!!

Wouldn't it be awesome if you could eat a "Snickers" pie and it was healthy for you? 

Well you can!  I have made it possible to do so!  I LOVE anything with peanut butter in it so I think this pie rocks!  When I was able to eat sugar and chocolate I loved to eat the Twix bars, peanut butter cups, and Snickers but when i found out i was allergic to sugar that was one of the hardest things to say no to.  Since then I've been looking for ways to make processed sugar-free candies and treats.  So...here is one of my creations that i hope you'll enjoy!

Happy cooking!

Healthy Snickers Pie (processed-sugar-free, egg-free, gluten-free, and no-bake)

For the Crust

1 cup Mixed Nuts (I use JoshEWEa's Garden's "Crispy" Mixed Nuts, www.josheweasgarden.com )
1/8 teaspoon Salt
1/4 cup butter, melted

For the Filling

1 can of Organic Coconut Milk (I use Thai Kitchen Organic - not "Lite")
8 oz Cream Cheese, softened
1 cup Creamy Peanut Butter
1/2 cup Real Maple Syrup
2 Tablespoons Arrowroot Powder
1/8 cup of whole Milk (a.k.a a splash)
2 teaspoons of Raw Honey
1 teaspoon of PURE Vanilla Extract
1 teaspoon of Freshly Squeezed Lemon Juice

For Topping

Fudge Sauce ~ and since homemade is best here is a great recipe for Hot fudge sauce that works great, and if you want to make it sugar free just substitute honey for the 1/2 cup of sugar : http://kellythekitchenkop.com/2008/03/organic-hot-fudge-sauce-recipe.html 

Caramel Sauce and again homemade is best!

Peanuts

Directions:

Put the can of coconut milk in the fridge so the fat separates from the milk (overnight).  If you're in a hurry then place in the freezer for about 30 minutes and then in the refrigerator for another 30 and that should do the trick.  It depends how warm you're milk was.  Next open the can and separate the fat from the milk and place the coconut fat in the bowl of an electric mixer and whip on high until light and fluffy and almost doubled in size.  If you don't have an electric mixer then you could use a bowl and hand beaters.  It should look something like this...

Place whipped coconut milk into a new bowl (if using a mixer) and set in the refrigerator until ready to use. 

To make the Crust:

Coarsely chop the nuts but be careful not to leave them too coarse.  They should look kinda like this...

Mix in the melted butter and salt and press into the bottom of a spring form pan. (I like to use this cute heart-shaped insert.  If you are using the whole pan or another shape that is larger than this heart, you may need to adjust the quanities of ingredients for the crust to be sure it covers the bottom of the pan.)

Set aside.

To make the filling:

Cream together in the mixer bowl the peanut butter and softened cream cheese.  Add the maple syrup, arrowroot, milk, honey, vanilla and lemon juice and mix until well blended.   Mix in by hand half of the coconut whipped cream then gently fold in the other half of the coconut whipped cream.  Pour into prepared pan over the crust and put in the refrigerator until set.  About 3 hours. 

After pie is set remove from the refrigerator, cut into small pieces (this pie is rich so you only need a small piece) and top with the caramel sauce, hot fudge sauce and peanuts or just eat plain! 

Enjoy!


What is your favorite candy bar?