Gluten Free Peanut Butter Pie

• Refrigerated

  • 2 tbsp Milk/almond milk

• Condiments

  • 1 2/3 tbsp Honey
  • 2 tbsp Honey or maple syrup

• Baking & Spices

  • 1 3/8 cups B][almond flour [/b
  • 12 1/2 tbsp Dutch cocoa powder
  • 2 tbsp Whipped cream

• Dairy

  • 4 tbsp Butter
  • 8 oz Cream cheese
  • 2 cups Whipping cream, Full-Fat

• Other

  • 4 Tablespoons PB2 Powdered Peanut Butter

Found on veggiebalance.com

Description

Ingredients

• 11/8 cups b][Almond Flour [/b]
• 2-3 Tablespoons Honey or Maple Syrup **
• 21/2 Tablespoons Dutch Cocoa Powder
• 4 Tablespoons Melted Butter
• 2 cups full-fat whipping cream
• 2 Tablespoons Dutch Cocoa Powder
• 1 Tablespoon Honey
• 8 ounces Cream Cheese
• 2-3 teaspoons Honey
• 4 Tablespoons PB2 Powdered Peanut Butter
• 2 Tablespoons Milk/Almond Milk
• 2 Tablespoons Whipped Cream

Directions

• To prepare for whipping cream place a metal bowl and metal whisk in the freezer.
• Meanwhile. In a pie pan add the almond flour and cocoa powder. Fold with a fork until cocoa powder is fully combined into the flour.
• Add maple syrup and melted butter. Fold until combined.
• Press chocolate crust evenly throughout the pie pan. When finished let it sit in the freezer.
• Using the cold metal bowl and whisk from the freezer. Add whipping cream to metal bowl and whisk on high for apprx 8 minutes until stiff peaks form. Fold in Cocoa powder and honey till combined. Place in fridge till ready to top.
• In a separate medium sized bowl add softened cream cheese, pb2, milk, honey and take 2 Tablespoons of fresh whipped cream. Using a mixer beat on high until smooth and creamy and no remaining cream cheese chunks remain (Apprx 6-8 minutes)
• Spoon peanut butter filling into chocolate pie crust and spread evenly.
• Top with fresh whipped cream and garnish with dark chocolate chips if desired.
• Keep in the fridge until ready to serve.

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