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Wednesday, 01 February 2017 18:10

Chocolate Sunbutter Pie (with Enjoy Life Foods Chocolate Sunseed Crunch Crust)

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Chocolate Sunbather Pie Chocolate Sunbather Pie Allergy Superheroes
I’ll be straight up honest with you. When I first tried Sunbutter I didn’t like it. Not at all. (Both my peanut allergic boys loved it.) It wasn’t peanut butter, it was different. And that was my problem. It’s not supposed to be peanut butter. After I came to terms that it’s supposed to taste like sunflower seeds (you know because that’s what it’s actually made from) I began to like it. Now I love the spread and I wanted to experiment more with using it instead of peanut butter in different recipes. Chocolate Sunbutter Pie is my first. But I wanted this to be a top 8 free treat and the problem is the crust. Usually I would use a graham cracker crust, but it has gluten. And the gluten-free ones I’ve seen has egg. Ugh. I was having a quick breakfast of Enjoy Life Foods Chocolate Sunseed Crunch bars and I thought this would be a perfect match. You can’t get enough chocolate or sunflower seeds. But it was a soft baked bar, not a crust. But would it work? Yes. It’s not a perfect crust, but it’s still delicious and fits perfectly with the chocolate Sunbutter pie. It also makes it top 8 free. I wanted to make this really easy by using . . .

  • Ingredients: Pie:
    2 packages of chocolate cook & serve pudding
    1 1/3 cups of a high fat dairy free milk (we used Good Karma Vanilla Flaxmilk)
    2/3 cup of Sunbutter

    6 Enjoy Life Foods Chocolate Sunseed Crunch bars

    So Delicious Coco whip (for those of us who like coconut)
    Enjoy Life Foods mini chips
  • Instructions: For the crust:
    Spray or grease your pie pan.
    Microwave each crunch bar (one at a time) for about 30-35 seconds, until soft.
    Press each bar into a pie pan until covered.
    Bake at 350 degrees for 10 minutes.

    For the pie filling:
    In a medium sauce pan mix flaxmilk, pudding mix and Sunbutter over medium heat. Constantly stir (or risk it burning on the bottom) until just boiling, about 6 minutes. I used our electric hand mixer to keep it smooth.
    Remove from heat and let cool.
    Pour into pie pan and chill in the refrigerator for about 1 hour.

    Top with Coco whip and chocolate chips.
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  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Crowds/parties, Quick & easy, 5 or fewer ingredients, Holiday Sweets & Treats
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 60-90 minutes
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