Peanut Butter Pie

Oh my… peanut butter pie. Full of healthy fats and free of many allergies – it is perfect! It tastes so similar to a peanut butter cheesecake with a flaky chocolate crust. What I like best about this recipe is that it is so customizable to fit your dietary needs. Don’t have almond flour? Substitute graham crackers. Don’t have coconut milk? Use heavy cream. Don’t have stevia? Use sugar or honey. Don’t have a dairy allergy? Use regular cream cheese or milk. Have a peanut allergy?  Use sunflower seed butter. This makes about 8 servings (or if you are like us, it makes four servings : ))

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Chocolate Crust
1 cup almond flour
¼ cup flax seed
¼ cup cocoa powder
¼ cup coconut oil, melted
¼ cup coconut sugar
1 Tbsp honey
1 tsp vanilla
Peanut Butter Filling
1 cup canned coconut milk
1 tsp vanilla
8 oz dairy free cream cheese (or regular)
1 cup peanut butter
¼ cup coconut or almond milk
¼ cup sugar or stevia
In a bowl, combine crust ingredients and press into a greased 9” pie plate. Bake at 350°F for about 15 minutes. Meanwhile, combine canned coconut milk and vanilla in a medium bowl. Blend over medium speed for about 6 minutes or until peaks form. In a separate bowl, blend together cream cheese, peanut butter, sugar and milk until mixture is smooth. Add in whipped coconut into peanut butter mixture until well combined and smooth. Pour into cooled crust and refrigerate for at least 4 hours or until filling is set.2014-01-26 17.56.40

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