Ingredients
Crust
- 2 1/4 cup almond flour
- 1/3 cup cocoa powder
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tsp vanilla
- pinch of salt
Filling
- 3/4 cup peanut butter
- 8 oz dairy free cream cheese, softened (or regular if not dairy free)
- 1/4 cup maple syrup
- 8 oz coconut whip, defrosted. I used Cocowhip from So Delicious in the freezer section.
Topping:
- more cocowhip, melted chocolate, peanut butter, and crushed peanut butter cups.
Instructions
- Preheat oven to 350F and grease a 9 inch pie dish with non-stick spray.
- Add almond flour and cocoa powder to a bowl and mix.
- Stir in melted coconut oil, maple syrup, vanilla, and salt.
- Press into the bottom of pie dish and up the sides. Bake for 20 minutes.
- Let pie dish cool while preparing the filling.
- In a large bowl, using a hand mixer, blend together peanut butter and cream cheese.
- Add in maple syrup and beat until smooth.
- Add in thawed cocowhip and blend until combined.
- Pour into cooled crust and chill in refrigerator for at least 2 hours. Overnight is preferred for ultimate firmness.
- Top with extra toppings before serving.
- Store in fridge.
Category: dairy-free, dessert, gluten-freeMethod: bakeCuisine: american
