Directions: |
Directions:To make crust, add dates, oats, and peanuts to a food processor;
pulse until well combined. Texture will be crumbly, but will hold
together when pinched. Use fingertips to press mixture into the
bottom and partway up the sides of an 8-inch pie dish; set aside.
2. To make filling, add yogurt, peanut butter powder, stevia, and
extract to a medium mixing bowl; stir to combine. Evenly spread
yogurt mixture over crust. Sprinkle cinnamon over top.
3. Pie can be served immediately, or for best results, refrigerate at
least two hours before slicing. Cut into four equal pieces or store
refrigerated in an airtight container up to 3 days. |
Personal
Notes: |
Personal
Notes: Serving size: 1 slice each
Swap the cinnamon with up to 1 Tbsp. cocoa powder, if desired.
• Look for large medjool dates that have about 55 calories each. If you use smaller
dates, you may need to add more.
• Fage Greek yogurt is recommended for this recipe. Since different Greek yogurts
contain different amounts of water, if you purchase a thinner yogurt, you can strain it
in a cheesecloth or clean kitchen towel set in a mesh strainer to release some of the
excess liquid.
• Depending on the size and depth of your pie dish, the crust mixture may not reach all
the way up the sides, but it will be enough for the filling. This can also be made in a
8- or 9-inch springform pan.
• Enjoy ⅓ slice with a side of veggies anytime as a snack. Be sure to track it!
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