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Peanut Butter Cup Pie


This scruptious great is a crowd pleaser!! Love Peanut butter? Love Chocolate? You won't be disappointed!! You'll be fighting for the last piece!


Ingredients:


Crust

  • 1 cup dates, pitted and chopped

  • 1 1/2 cups pecans, chopped (can use another desired nut)

  • 3 tablespoons organic unsweetened cocoa powder

  • 1 tablespoon coconut oil, melted

Peanut Butter Filling

  • 1 cup, fresh, organic smooth peanut butter (use almond butter for paleo option)

  • 1 cup organic, coconut heavy cream (like this)

  • 2 tablespoons organic, maple syrup (add 1-2 tbsp more if more sweetness is desired)

Chocolate Topping

  • 3 oz. dairy free dark chocolate morsels (like these) (I used 1/4 c. + 1/2 of a 1/4 cup morsels)

  • 1 tablespoon organic, coconut heavy cream

  • Optional: 1/4 cup chopped pecans (or other nut)

  • Optional: Chopped soy free peanut butter cups (like these) (leave off if paleo or avoiding sugar)

Directions


To Prepare the Crust

  1. Add dates & nuts to a food processor and pulse until chopped & blended evenly.

  2. Add the cocoa powder and coconut oil and continue to mix until combined.

  3. Transfer to a tart tin or an 8-inch glass pie pan and using your fingers, press into the pan to form a pie crust both in the bottom and up the sides.

To Prepare Peanut Butter Filling

  1. Add the peanut butter, coconut cream and maple syrup to a mixing bowl.

  2. Mix with hand mixer until smooth and combined.

  3. Pour into crust and smooth evenly throughout.

  4. Place in freezer on a flat surface while preparing the chocolate topping.

To Prepare Chocolate Topping

  1. Place the chocolate morsels in a glass, heat safe glass bowl that will fit over a small sauce pan.

  2. In a small sauce pan, add 1 inch of water and bring to a simmer.

  3. Place glass bowl of morsels over the top of the sauce pan without letting water touch the bottom of the bowl.

  4. Stir chocolate as it melts. Once almost completely smooth, remove from the heat and continue stirring until smooth.

  5. Add and combine coconut cream and let cool.

  6. Once cool, remove pie from freezer and spread chocolate over the peanut butter filling. Smooth with the back of a spoon. Drizzle off the spoon for a spattered look on pie.

  7. Optional: Top with chopped nuts and/or chopped peanut butter cups.

Set in freezer for 40 minutes. Remove from freezer 15-20 minutes in advance of cutting and serving. Store in fridge or freezer (if you have any left to store!).

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