I love no-bake pies and this peanut butter pie is so easy to make. If you love peanut butter and chocolate without the guilt, you need to try this recipe. The crust has a crunch to it from the almond meal and together the cocoa powder and maple syrup has just the right amount of sweetness. The peanut butter filling with the chocolate topping makes you think you are eating a peanut butter cup candy bar. Did I also say, without the guilt! This is definitely a delicious recipe to serve your family or on a special occasion.
Crust:
1 1/2 cups almond meal or almond flour
1/4 cup cocoa powder
1/4 cup pure maple syrup
3 tablespoons Kerry Gold Butter, melted
Pinch of salt
Filling:
1 cup creamy all-natural peanut butter
3/4 cup water
1/2 cup melted coconut oil (use refine coconut oil for no flavor)
1/2 cup maple syrup
1/4 teaspoon sea salt
Topping:
1/2 cup Ghirardelli 60% dark chocolate chips, melted
1. Have a 9-inch tart pan with a removable bottom ready to use and set aside.
2. To prepare the crust, combine all of the ingredients in a food processor and mix into a dough. Press the dough evenly into the bottom of the tart pan and set aside. Take a paper towel and wipe out the food processor.
3. To prepare the filling, combine the ingredients in your food processor, and mix until completely smooth and silky. You may have to stop and scrape down the sides a few times to get the batter very smooth and evenly mixed. 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.
4. When the pie is firm, make the topping. Put the chocolate chips in a glass bowl and put in microwave for 30 seconds and take out and stir. Return to microwave for 30 seconds more and take out and stir. The chips should be completely melted. Take an offset icing spatula and drizzle the melted chocolate all over the pie. It should solidify quickly, just as soon as it touches the cold pie. Allow the pie to sit at room temperature for 10 minutes, to make it easier to slice. Store remaining pie in the refrigerator for up to one week. Enjoy!
