Peanut Butter Cream Pie (Grain-free)

Recipe Description:

This pie was a definite hit with my family! With a dark chocolate, grain-free crust, and a dreamy peanut-buttery frozen filling, it is a decadent treat without being too rich. Using homemade yogurt cheese not only lightens it up, but also adds a probiotic boost. If you can find raw, grass-fed cream, that takes things up even another notch…

Prep Time: 30 Minutes

Cook Time: n/a

Servings: 12

Difficulty: Moderate

Recipe Ingredients:

Crust:

1 c. blanched almond flour

6 T. cocoa powder

1/4 tsp. unrefined sea salt

1 1/2 c. homemade yogurt cheese (or kefir cheese )

1/2 c. sour cream

3/4 c. peanut butter

1 c. sucanat or rapadura, powdered in a blender

1/2 T. pure vanilla extract

1/8 tsp. liquid stevia (or honey to taste)

2 T. cocoa powder

1 small banana

1 T. roasted cacao nibs

Recipe Instructions:

Make the crust first: In a bowl, mix together almond flour, salt and cocoa powder. Cut in butter until large chunks, then stir in honey. Press into a parchment lined 9" springform pan and bake at 350 for 8-10 minutes, until set. Thinly slice the banana and sprinkle over crust; let cool.

For the filling: Beat cream to soft peaks and set aside. Whip together yogurt cheese, sour cream, peanut butter, powdered sucanat, vanilla and stevia until light and fluffy. Gently fold in whipped cream until combined. Reserve 1 cup of this mixture, then spread the rest over the crust. Add the 2 T. cocoa powder to reserved mixture until well combined, then gently swirl into pie with a spatula or butter knife. Sprinkle with cacao nibs, and place in the freezer for at least 8 hours to set.

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

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