Creamy peanut butter chocolate filling on a rich chocolate crust-- without any dairy, gluten or refined sugar! (Vegan with a Paleo option)
Confession: Reese's Pieces used to be my favorite candy. But now? THIS is my favorite pb+chocolate combo.
What is it about peanut butter and chocolate together? They are just made to be. A perfect match.
This pie is like a giant peanut butter cup-- minus all the processed junk and chemical after taste. And NO dairy, gluten, or grains!
Just a few real, whole ingredients that you don't have to feel guilty about enjoying.
Make this pie Paleo-friendly by simply swapping almond butter for pb. And you can use honey, too, if you like.
I would even add some almond extract to make the flavor pop! I'm gonna have to make that recipe soon because I love almond flavor, too! Stay tuned 🙂
If you LOVE peanut butter desserts,be sure to check out these:
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Peanut Butter Cup Pie
Ingredients
Crust:
- ¾ cup almonds
- ¼ cup coconut flour
- 4 dates
- 3 Tbs coconut oil
- 2 ½ Tbs cacao powder
- 2 ½ teaspoon maple syrup
- ½ teaspoon vanilla
- 1 Tbs water
- pinch pink salt
Peanut Butter Chocolate Mousse:
- 1 ¼ cups coconut cream - (from 1 -2 cans coconut milk chilled overnight, solid cream only)
- ½ cup natural peanut butter heaping - at room temp, (just peanuts & salt)
- 3 Tbs cacao powder
- ¼ cup pure maple syrup
- 2 Tbs dark chocolate chips - melted (I used Enjoy Life brand)
- 1 teaspoon vanilla extract
- pinch pink salt
Instructions
To make the crust:
- Combine all ingredients in a food processor and pulse about 1 minute until a loose dough forms.
- Add a splash of water if your crust is too dry.
- Press into parchment lined springform pan or pie dish.
To make the filling:
- Place 2 cans of coconut milk in the fridge overnight to harden.
- Scoop out the solid cream into a large mixing bowl (freezing your bowl helps cream stay firm)
- Whip with a mixer until stiff peaks form.
- Add in pb & maple syrup and mix.
- Add remaining ingredients and mix until thoroughly blended.
- Spread over crust. You can swirl around the mousse with your spatula to make a it pretty
- Refrigerate at least 4 hrs to set. Enjoy!!
Erica
This looks incredible! Random question though, my stomach can't handle coconut milk, what would be a good substitution? I'm fine with regular whipping cream, can that be used? Thanks.
Emily
Thank you, Erica! Yes, regular cream should work. I would whip it to stiff peaks first then fold it in 🙂 Hope you like it!
Leto
Dear Emily, I love your recipes, congratulations for all your wonderful idea!!! I am a diabetic Type 1 (LADA) and I am always careful about the carbs I am getting, I find that giving up carbs from bread, potatoes, pasta rice etc and taking it from fruits is working better for me...I would really appreciate it if you could give us a hint about how much calories each recipe has, given the fact that many of the ingredients you are using are healthy but rather high in fat..thank you and keep up the good work!!!!
Emily
Hi Leto, Thank you so much. Adding nutrition facts on each recipe might be something I add in the future. But for right now, my favorite way to track macros is through MyFitnespal.com (I use the app). It's really easy. You can paste the URL for the recipe, check the ingredients, then it gives you an instant nutrition breakdown.
Be sure to check out my low carb (no sugar addded!) recipes! https://prettypies.com/tag/low-carb/