This is a recipe by one of our most awesome Picky Bar fans, Lisa McClellan—who writes a blog called RunWiki.org. She was so kind to let us use her recipe and blog post on our website. Thanks so much Lisa! You freaking rock, dude!!!
Mini Gluten Free Peanut Butter Pie
By Lisa McClellan
I am a huge fan of Picky Bars (see my review HERE), and I also love to play with my food, so one morning when I was eating one of these energy bars, this recipe popped into my head. Let me brag for a moment… this recipe is insanely good and, if you love desserts as much as I do, you must try. It is really simple and it makes a mini/individual pie, so you don’t need to worry about over eating or having to share with anyone else.
The Picky Bar Mini Gluten Free Peanut Butter Pie
What you will need…
a small dish, bowl or ramekin
1- Picky Bar
3 Tablespoons of Cream Cheese; I also tried it with Pumpkin flavored CC (for vegans, substitute with Follow Your Heart cream cheese or alternative)
2 Tablespoons of Peanut or Sunflower butter
2 teaspoons or to taste of Agave syrup, honey or maple syrup
3 Tablespoons of milk or milk alternative
1 teaspoon of chopped nuts or mini chocolate chips (optional)
Whipping cream (optional)
Take your small dish or ramekin and lightly mist with non-stick cooking spray (be conservative).
Using your thumb and forefinger, squish your Picky Bar down into the dish and gently push up toward the rim of the bowl. Set aside.
In a separate mixing bowl, blend the cream cheese, nut butter, agave syrup and milk until smooth and creamy.If you like it more sweet add more syrup. Add more milk to thin if needed.
Pour into your Picky Bar “crust.”
Freeze for one hour or until firm.
Set out for 5 min. and allow to soften. EAT and enjoy!
This no bake, gluten free desert is out of this world and so easy to make! The crust is chewy carmel like and the filling is creamy and cold. I topped mine with crushed cashews, whip cream and a drizzle of carmel sauce.