Peanut Butter Mud Pie

Thank you to one of our Epicure consultants for this recipe!

12–18 peanut butter cookies, or cookies of your choice

3 tbsp melted butter or coconut oil

1 can (14 oz/398 ml) light coconut milk

1 cup non-dairy yogurt or plain 2% yogurt

¹⁄₄ cup nut or seed butter

¹⁄₂ cup chopped nuts or seeds, such as peanuts, cashews, walnuts, or almonds

Preheat oven to 350° F.
Crush cookies into fine pieces and place in a large bowl. Combine with butter. Press cookie mixture into pie plate.
Bake 10 min, until golden. Allow to cool completely.
Meanwhile, in a Multipurpose Pot, whisk mix with coconut milk. Bring to a boil over medium-high heat, stirring frequently. Immediately remove from heat. Whisk in yogurt.
In a Prep Bowl, combine nut butter with ¹⁄₂ cup of mud pie mixture.
Pour remaining mixture into cooled pie shell; smooth top. Dollop nut butter mixture over top. Using a toothpick or butter knife, swirl to desired look.
Refrigerate until cool. Sprinkle with nuts before serving.

Per serving: Calories 0, Fat 0 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g (Fiber 0 g, Sugars 0 g), Protein 0 g.

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