Chocolate Peanut Butter Protein Pie

• Canned Goods

  • 1/2 cup Chocolate warrior blend protein powder
  • 1/2 cup Vanilla whey protein powder, natural

• Condiments

  • 3/4 cup Peanut butter, creamy

• Baking & Spices

  • 2 tbsp Cocoa powder, black
  • 1/2 cup Peanut flour
  • 1/8 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Dairy

  • 1/2 cup Greek yogurt, nonfat
  • 8 oz Neufchatel cheese

• Liquids

  • 1/3 cup Water, filtered

• Other

  • ½ teaspoon swerve confectioner's style erythritol (2.5ml

Found on proteincakery.com

Description

Ingredients

• ⅓ cup creamy peanut butter (85g)
• ⅓ cup filtered water (79ml)
• ½ cup chocolate Warrior Blend protein powder (56g)
• 1 tablespoon black cocoa powder (5g)
• ½ cup creamy peanut butter (128g)
• 8 oz Neufchâtel cheese, at room temperature (1 cup or 224g)
• ½ cup nonfat Greek yogurt (114g)
• ½ cup peanut flour (or powdered peanut butter) (60g)
• ½ cup natural vanilla whey protein powder (45g)
• ⅛ teaspoon sea salt (0.6ml)
• 1 tablespoon coconut oil, melted (14g or 15ml)
• 1 tablespoon black cocoa powder (5g)
• ½ teaspoon swerve confectioners style erythritol (2.5ml)

Directions

• Preheat oven to 325F (163C).
• Start to make the crust by mixing the peanut butter and water.
• Add in protein powder and cocoa. Mix well.
• Press crust into a 9 pie pan.
• Bake for about 10 minutes, until cooked and firm.
• Remove crust from oven and let cool. (Speed this up by placing it in the fridge or freezer.)
• Meanwhile, with a food processor or electric mixer, combine the peanut butter, Neufchâtel cheese, and Greek yogurt until smooth.
• Add remaining filling ingredients and process until smooth.
• Spoon filling into cooled crust, and even it out with a rubber spatula (or the back of a large spoon).
• Place in refrigerator (about an hour) or freezer (20 minutes) to set.
• Once the pie is firm and cool, mix the chocolate topping ingredients and drizzle over the pie. The topping should firm up as it hits the cool pie.
• Slice, and enjoy!

Nutrition