Pie - chocolate peanut butter

By tinathorn

Ingredients

• chocolate crust
• 1 1/2 cups finely ground almond meal
• 1/4 cup + 2 TBSP cocoa powder
• 3 TBSP maple syrup
• 3 TBSP coconut oil
• 1/2 tsp sea salt
• filling
• 1/2 cup chunky unsalted peanut butter
• 1 1/2 cups cocoa powder
• 1 cup honey
• 2 TBSP maple syrup
• 2 TBSP coconut oil
• 1/2 tsp sea salt

Details

Adapted from sweetlavenderbakeshoppe.com

Preparation

Step 1

chocolate crust + peanut butter layer

Lightly grease a 9 inch pie dish

In a food processor add almond meal, 1/4 cup + 2 TBSP cocoa powder, 3 TBSP maple syrup, 3 TBSP coconut oil and 1/2 tsp sea salt. Process until all ingredients are combined and a ball forms inside, about one minute

Remove ball from processor and press into yor lightly greased pie pan - creating an even layer along bottom and up around sides. Work it around your dish with your fingers until it smooths out all along pan

Pour 1/2 cup chunky peanut butter into bottom of pie crust and smooth out. Set pie dish in fridge to set up while you make filling.

Chocolate filling

In processor add the cocoa, honey, maple syrup, coconut oil and sea salt.

Process until the ingredients come together and turn into brownie batter like consistency. Removie pie from fridge and pour this filling over the peanut butter

with a rubber spatula, smooth filling out and smack pie dish on counter a few times to get out any air bubbles

wrap pie dish really well in plastic wrap and place back into refrigerator to chill at least 8 hours (or 24)

Once chilled, heat up a knife by dunking into a cup filled with HOT water. Wipe dry and make your cuts. Place knife back into cup with hot water and wipe dry between cuts. Serve cold.