Nut Butter Chocolate Pie
Nut Butter Chocolate Pie
Rated 2.9 stars by 25 users
Category
Desserts & Baked Goods
Ingredients
- 1/2 cup almond flour
- 1/3 cup coconut flour
- 1/2 tsp cinnamon
- 1 Tbsp cocoa powder
-
2 Tbsp Dr. Cowan’s Garden Three-Beet Powder
- Pinch of sea salt
- 1/4 cup maple syrup
1/4 cup coconut oil, melted
-
2 cups of almond or pecan butter (try our Dr. Cowan's Garden Almond Butter or Pecan Butter!)
1/4 cup maple syrup
- 1/2 cup coconut oil
12 ounces bittersweet baking chocolate
- 1 tsp vanilla extract
- 1/2 cup maple syrup
- 1/2 cup coconut oil
-
1 Tbsp Dr. Cowan’s Garden Three-Beet Powder
- 1/4 tsp sea salt
Crust
Nut Butter Filling
Chocolate Ganache
Directions
Crust
In a mixing bowl, combing wet and dry ingredients.
- Press into a pie pan to form a crust.
- Refrigerate for at least 30 minutes.
Nut Butter Filling
In a small saucepan, warm the almond or pecan butter over low heat.
- Add the coconut oil and maple syrup and stir to combine completely.
- Pour into pre-made crust and refrigerate again for 30 minutes.
Chocolate Ganache
- In a medium saucepan heat 2 quarts of water. With a metal bowl rested on the saucepan, over the water, melt the baking chocolate.
- Once melted, add the coconut oil, maple syrup, vanilla extract, Three-Beet Powder and salt to the chocolate. Whisk to combine.
- Pour contents over filling, spreading out to cover the peanut butter. Refrigerate till pie is firm.
- To serve, remove from refrigerator 20 minutes before cutting for easier slicing.
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