Peanut Butter-Banana Icebox Pie

Ingredients

• Vegan nonstick cooking spray
• ¾ cup gluten free old-fashioned rolled oats
• ½ cup dry roasted, unsalted peanuts
• 1½ cups pitted dates
• 2 ripe DOLE^® Bananas, peeled and coarsely chopped
• ½ cup gluten free creamy peanut butter
• 2 teaspoons vanilla extract
• 2 cups unsweetened almond milk
• 1½ tablespoons agar agar
• ⅓ cup coconut sugar
• 1 cup vegan whipped topping for garnish (optional)

Directions

1. Spray a 9-inch pie plate or springform pan lightly with nonstick cooking spray. Pulse oats and peanuts in a food processor until small crumbs form; transfer to a small bowl. Purée dates in a food processor until a sticky ball forms; add oat mixture and process until combined. Press oat mixture into prepared pie plate; cover and refrigerate. Wipe out food processor bowl.
2. Purée bananas, peanut butter and vanilla extract in the food processor on high until smooth; transfer to a large bowl.
3. Heat almond milk and agar agar to a simmer in a medium saucepot over medium-low heat; add sugar and simmer 3 minutes or until slightly thickened and sugar is dissolved, whisking occasionally. Whisk milk mixture into banana mixture; pour into prepared crust and freeze at least 2 hours or overnight.
4. Remove pie from freezer; cut into 10 slices and serve with whipped topping, if desired.

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