No-Bake Chocolate Peanut Butter Pie

This pie is insane.

First of all, a good pie is a thing of beauty, and the peanut butter filling for this recipe is amazing. In addition, the crust is moist and slightly dense while the chocolate drizzle topping adds a perfect finishing touch.

Most peanut butter pies are fat and calorie bombs, as they involve large quantities of confectioner’s sugar, cream cheese and Cool Whip, but not this bad boy. Instead of all the excess hydrogenated fats, I used only raw coconut oil in this masterpiece. This is wonderful news for several reasons. The fat in coconut oil is a healthy fat that actually reduces cholesterol, boosts immunity, and helps you balance your weight. It’s also packed with antioxidants that protect your skin from aging.

Coconut oil consumption= healthier and youthful you.

Needless to say, this pie was a huge hit with my family. They raved about it. I even received two hugs and one high five. I highly suggest that you bring this to your next winter extravaganza. You can make it ahead of time and it is perfectly portable!

You definitely want to be the person that shows up with the pie. Trust me.

*Tune in! I will be making this pie live on Fox Good Day Maine (7am-8am) on Friday, November 21st.

No Bake Chocolate Peanut Butter Pie

Crust:
1½ cups almond meal
¼ cup cocoa powder
¼ cup pure maple syrup
3 tablespoons coconut oil
Pinch of salt

Filling:
1 cup creamy all-natural peanut butter
¾ cup water
½ cup melted coconut oil
½ cup maple syrup
¼ teaspoon sea salt

Chocolate Topping:
2 tablespoons melted coconut oil
2 tablespoons pure maple syrup, at room temperature
3 tablespoons cocoa powder

Line an 8-inch springform pan or pie dish with parchment paper and set aside. (Note: This pan size is smaller than a traditional 9-inch pie plate. If you use a traditional pie dish, the resulting pie will be thinner than what you see in these photos.)
To prepare the crust, combine all of the ingredients in a large mixing bowl and stir well to create a uniform dough. Press the dough evenly into the bottom of the lined pan and set aside.

To prepare the filling, combine the four ingredients in a blender, and blend 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. (Alternatively, you could probably use a hand mixer to combine these ingredients, as long as they get whipped together very well– mixing by hand doesn’t work as well.) 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 to 6 hours.

Once the pie is firm, prepare the chocolate topping. Combine the coconut oil, maple syrup, and cocoa powder in a small bowl and whisk well to combine, creating a smooth chocolate sauce. (If your ingredients are cold, this mixture will clump, but it will become smooth again when gently warmed.) Use the parchment paper to easily remove the pie from the pan, then drizzle the chocolate over the top. When the chocolate touches the cold pie, it should solidify pretty quickly– like a “magic shell” topping you’d use on ice cream. Allow the pie to sit at room temperature for 15 minutes, to make it easier to slice and serve. Store any remaining pie in the refrigerator for up to one week. (If you freeze the pie, it will be too firm to serve right away.)

This recipe is courtesy of The Detoxinista.