Ingredients
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Crust
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1 cup Almonds
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½ cup ground golden Flax Seeds
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1 teaspoon Liquid Stevia
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¼ cup unsweetened Cocoa Powder
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¼ cup Butter
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2 tablespoons canned Coconut Milk
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1 tablespoon Vanilla Extract
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Filling
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1 cup Heavy Cream
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1 teaspoon Vanilla Extract
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8 ounces Cream Cheese
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10 drops Liquid Stevia
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1 cup creamy natural Peanut Butter
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2 tablespoons canned Coconut Milk
Directions
Here’s a way to wallop the kids with healthy protein and fat, cleverly disguised as a Peanut Butter Pie!
Steps
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1
Done
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To make the CrustIn a large bowl, whisk together the almond meal/flour, flaxseeds, stevia, and cocoa. Stir in the butter, milk, and vanilla. Press into the pie plate. Prick the bottom with a fork. Cover with foil. Bake for 20 minutes, or until firm to the touch. |
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2
Done
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To make the FillingIn a large bowl, with an electric mixer on high speed, beat the cream and vanilla until stiff peaks form. Set aside. |
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3
Done
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In a medium bowl, with the same beaters on medium speed, beat the cheese and stevia until well blended. Beat in the peanut butter and coconut milk. (If the mixture is too thick, add more coconut milk, 1 tablespoon at a time, to reach a smooth and slightly creamy consistency.) Fold the whipped cream into the peanut butter mixture until well blended. |
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4
Done
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Pour into the cooled pie crust. Refrigerate for at least 2 hours, or until set. Top with melted chocolate, if desired. |
