Peanut Butter Chocolate Pie (vegan, gluten-free, sugar-free) January 12 2015, 0 Comments
One thing that was clear to me when I decided to take better care of my body and adopt a healthier lifestyle was that I needed to eat less sugar. A LOT less...
My sweet tooth was passed down to me by my mother who, when I was a kid, would often make herself a bowl of icing as a snack and eat it with a spoon. It's no wonder I would most often reach for sugar when I felt hungry. Or when I was sad. Or really happy. Or bored, or stressed... You get the picture.
I still enjoy sweets, but I most often choose healthy options. And I'm always very excited when I create or find new delicious desserts.
Here's a great recipe I found online and modified to make it even healthier. There is Maple syrup in it, so by my usual standards it isn't "sugar free" (I try to use only fruits and Stevia), but still a wonderful option for the health-conscious people.
And if you're a peanut butter cup lover... you'll be in heaven with this one. Enjoy!
PEANUT BUTTER CHOCOLATE PIE
- 1.5 cup almond meal
- 3 tsp Stevia (powder)
- 2 tbsp pure Maple syrup
- 1/4 cup raw organic cacao powder
- pinch of sea salt
- 3 tbsp melted coconut oil
- 1 cup organic creamy peanut butter (salted)
- 1/4 cup pure Maple syrup
- 1/2 cup melted coconut oil
- 3.5 tsp Stevia (powder)
- 1/4 tsp sea salt
- 3/4 cups water
- 2 tbsp melted coconut oil
- 1 tbsp pure Maple syrup
- 3 tbsp raw organic cacao powder
- 1.5 tsp Stevia (powder)
Line an 8-inch springform pan or pie dish with parchment paper and set aside.
To prepare the crust, combine all of the dry ingredients in a large mixing bowl, then add the melted coconut oil and stir well to create a uniform dough. Press the dough evenly into the bottom of the lined pan and set aside.
For the filling, combine all ingredients with a mixer (or food processor), and blend until completely smooth and silky. Pour the filling over the top of the crust, and use a spatula to smooth the top. Place the pie in the freezer to set until firm, about 4 hours.
Once the pie is firm, prepare the chocolate topping. Combine the cacao powder and the Stevia in a small bowl, then mix in the coconut oil and maple syrup. Whisk well to combine, creating a smooth chocolate sauce. Use the parchment paper to easily remove the pie from the pan, then drizzle the chocolate over the top.
Allow the pie to sit at room temperature for 10-15 minutes to make it easier to slice and serve. Store any remaining pie in the refrigerator for up to one week.
* To make this recipe acceptable for a Raw diet, simply use "raw" peanut butter.