Ingredients
Crust
- 1 sleeve Nabisco Original Graham Crackers (or other vegan-friendly cracker/cookie, approx. 1 cup + 2 Tbsp crumbs)
- 3 Tbsp melted vegan butter (such as Earth Balance or Miyoko's, or melted coconut oil)
Jelly Compote
- 1 pound fresh or frozen strawberries (or substitute another berry, approx. 3 cups)
- 2 Tbsp orange juice (optional, for sweetening)
- 1 tsp chia seeds (optional, for thickening)
Date Sweetener
- 1 cup pitted dates (if dry, soak in warm water for 10 minutes then drain)
- 1/2 Tbsp melted coconut oil
Peanut Butter Mousse
- 2 (14-ounce) cans full-fat coconut milk or coconut cream, refrigerated overnight
- 1/2 cup salted, natural creamy peanut butter
Instructions
- Prepare the crust: Preheat the oven to 350°F (176°C) and place a large mixing bowl in the freezer for chilling later. Add graham crackers to a food processor and pulse until finely ground into crumbs. Mix in melted vegan butter or coconut oil until the mixture is evenly moistened. Press the crumb mixture firmly and evenly into a pie dish or an 8×8 glass dish using plastic wrap to smooth. Bake for 10-12 minutes until golden brown, then set aside to cool completely.
- Make the jelly compote: In a saucepan over medium heat, cook the strawberries with the optional orange juice until the mixture becomes very bubbly. Lower the heat and simmer gently, mashing the berries with a wooden spoon to break them down, until thickened. Remove from heat, stir in chia seeds if using, and refrigerate to chill and thicken further while you prepare the rest of the pie.
- Create the date sweetener paste: Add pitted dates to the food processor and pulse until small bits remain or a sticky ball forms. Add melted coconut oil and a splash of warm water, then process again until a thick, smooth paste forms. Optionally, add a pinch of salt to balance flavors. Set aside.
- Prepare the peanut butter mousse: Carefully open the chilled cans of coconut milk without shaking, and scoop out the thick, creamy layer into the chilled mixing bowl, leaving the watery liquid behind in the can. Using a mixer, whip the coconut cream until fluffy and peaks form. Gradually add peanut butter and the date paste, blending thoroughly to achieve a creamy mousse. Adjust flavor by adding more peanut butter or date paste as desired.
- Assemble the pie: Spread the peanut butter mousse evenly over the cooled graham cracker crust. Chill the pie in the refrigerator for at least 1 hour or preferably overnight to set.
- Serve: Serve the pie chilled either by slicing first and topping individual slices with the compote or by spreading all of the compote over the top just before serving. The pie will keep in the fridge for 2-3 days and can be frozen up to 1 month; thaw for 15-20 minutes before serving if frozen.
Notes
- Most graham crackers are not vegan; Nabisco Original Graham Crackers are vegan and widely available at major grocery stores like Walmart.
- For a homemade option, vegan and gluten-free graham crackers can be used.
- The recipe originally used Trader Joe's coconut cream, which has since changed; a good substitute is Savoy Coconut Cream or using full-fat coconut milk refrigerated overnight and skimming the cream.
- Peanut Butter Mousse and the compote are adapted from other recipes for flavor and texture balance.
- Prep time excludes the overnight chilling of the coconut milk.
- For a lighter topping, consider making coconut whipped cream to serve alongside.
- Nutrition information excludes optional ingredients like orange juice and chia seeds.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
