Raw Peanut Butter Pie

Raw Peanut Butter Pie


For the base

  • 1 cup raw almonds
  • 1 cup Super Cacao Crunch Muesli from The Source Bulk Foods Prahran
  • 1/2 cup coconut oil (maybe a little more, add it as you need it)
  • 1/2 cup goji berries
  • 1/2 cup shredded coconut
  • 1/2 cup pitted medjool dates

For The Filling

1 cup soaked cashews (about 4 hours is ok)

  • 2 frozen bananas
  • 1/2 cup Canadian maple syrup
  • 1/2 cup natural peanut butter
  • 1 teaspoon Himalayan salt
  • 1/4 cup coconut oil


For the base

  1. Place almonds into a food processor and process until mostly fine 
  2. Throw in dates and process again until mostly combined
  3. Add in the rest of the base ingredients and process until it turns into a doey-sticky ball
  4. Line the base of a springform pan with greaseproof paper, and grease the sides with olive oil (don’t use coconut oil because this sets and won’t make it any easier to get out the pan!)
  5. Pour the base mixture into the springform pan and press down like you are making the base of a cheesecake.
  6. Once the mixture is evenly spread and well pressed down place in the freezer to set.

For the filling

Place cashews into your food processor and blitz until smooth

  1. Add in bananas and blitz again until smooth
  2. Throw in the rest of the ingredients and blitz until smooth
  3. Once the mixture is thick and smooth pour it into the base and then return the pie to the freezer for about 2 hours. 


  1. The pie needs to thaw before serving, this will take about 1 hour on a kitchen bench. 
  2. I like to serve the pie with a huge sprinkle of The Source Bulk Foods Super Crunch Muesli and a little peanut butter sauce. (melted peanut butter mixed with some coconut oil)