Peanut Butter Chocolate Pie

Peanut Butter Chocolate Pie Filling:

  • 1 Cup Creamy Peanut Butter (unsalted, no sugar, no additives)
  • 2 Tbs Chia Seeds
  • 1/3 Cup Maple Syrup
  • 1 ¼ Cup Organic Soy Milk or Coconut Milk
  • 1/3 Cup Coconut Cream
  • ¼ Cup Coconut Oil (just melted/not burning hot)

Chocolate Almond Pie Crust:

  • 2 Cups Almond Flour
  • ¼ Cup Unsweetened Cacao Powder
  • ¼ Cup Coconut Oil (melted)
  • ¼ Cup Maple Syrup
  • 1 tsp Pure Vanilla Extract

Chocolate drizzle:

  • Hu chocolate baking gems (1 cup, melted in saucepan)

INSTRUCTIONS:

Crust: Preheat oven to 350. Bake piecrust only (not the whole pie) for 15 minutes.

Baking is optional/keep crust raw if you prefer!

  1. Mix all ingredients of crust ingredients into a bowl. Mix well!
  2. Grease your pie baking pan/plate with coconut oil
  3. Spread ingredients into a pie baking dish evenly.

Pie Filling: In a Blender:

  1. Place all pie filling ingredients in blender. Blend on high until it forms a thick sticky paste. If its too thick, add a splash of milk (up to ¼ cup). If it’s too soupy, don’t worry!
  2. If you baked your crust first, let it cool to room temperature before adding in the pie filling.
  3. Once you have added your pie filling, drizzle the melted Hu Chocolate chips/gems over your pie.
  4. Freeze entire pie for 1-2 hours (just until it does not jiggle). Then keep refrigerated.

Enjoy!

Note: Use all organic ingredients if you can.

AJ's Recipes