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That’s right!  Gluten free!  Dairy free!  Sugar Free!  And still yummy!

Yields: one 9″ pie

What you need:

  • Pie pan
  • Spatula or spoon
  • Food processor if you have one but you can get away without it
  • Rolling pin
  • Mixing bowl
  • Alternatively: Use a mixer!

For the chocolate crust:

1 1/2 cups (375 mL) finely ground almond meal
1/4 cup + 2 tablespoons (50 mL + 30mL) cocoa powder
3 tablespoons (45 mL) maple syrup
3 tablespoons (45mL) organic coconut oil
1/2 teaspoon (2.5 mL) sea salt

For the chocolate peanut butter filling:

1/2 cup (125 mL) chunky unsalted natural peanut butter
1 1/2 cups (375 mL) cocoa powder
1 cup (250 mL) honey
2 tablespoons (30 mL) maple syrup
2 tablespoons (30 mL) coconut oil
1/2 teaspoon (2.5 mL) sea salt

How to make it:

For the chocolate crust + peanut butter layer:

1. Lightly grease a 9″ pie dish and set aside for later.

2. In a food processor, add your almond meal, cocoa powder, maple syrup, coconut oil, and  sea salt. Process until all the ingredients are combined and a ball forms inside in about 1 minute. (Alternatively:  Use a rolling pin to crush almonds and add to a large bowl.  Mix with mixer until ball forms.)

3. Remove ball from processor and press it into your lightly greased pie pan creating an even layer along bottom and up around sides. Work the mixture around your dish with your fingers until it smooths out all along your pan, making sure there are no holes.

4. Pour your chunky peanut butter into the bottom of pie crust and smooth out. Set pie dish in fridge to set while you make your yummy filling.

For chocolate filling:

1. Clean food processor out and dry well. Into your processor add: cocoa, honey, maple syrup, coconut oil, and sea salt. (Alternatively:  Add to a large bowl.  Mix with mixer.)

2. Mix or process until of the ingredients come together and turn into brownie batter like consistency. Remove pie crust from fridge and pour this filling over the peanut butter.

3. With a spatula or spoon, smooth filling out and drop pie dish on counter a few good times to get out any air bubbles and to even it out.

4. Wrap pie dish really well in some plastic wrap and place it back into refrigerator to chill for at least 8 hours (or better yet let it set for 24 hours)!

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


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