Gluten Free, Dairy Free, Sugar Free Chocolate Peanut Butter Pie

Makes one 9″ pie. Cut slices thin, this stuff is rich!

For the chocolate crust and peanut butter layer:

1. Lightly grease a 9″ pie dish and set aside.

2. In a food processor, add your almond meal, 1/4 cup plus 2 tablespoons cocoa powder, 3 tablespoons maple syrup, 3 tablespoons coconut oil, and 1/2 teaspoon sea salt. Process until all ingredients are combined and a ball forms inside the food processor, about 1 minute.

3. Remove ball from processor and press into your lightly greased pie pan, creating an even layer along the bottom and up around the sides of the pan. Work it around your dish with your fingers until it smooths out all along your pan!

4. If the peanut butter is too hard to spread, you can heat it in the microwave for a few seconds. Pour your 1/2 cup chunky peanut butter into the bottom of the pie crust and smooth it out. Set pie dish in fridge to set up while you make your filling.

For the chocolate filling:

1. Clean food processor out and dry well. Into your processor add the cocoa, honey, maple syrup, coconut oil, and sea salt.

2. Process until the ingredients come together and turn into brownie batter like consistency. Remove pie from fridge and pour this filling over the peanut butter.

3. With a rubber spatula, smooth filling out and smack pie dish on the counter a few times to get out any air bubbles.

4. Wrap pie dish really well in plastic wrap and place back into the refrigerator to chill at least 8 hours (or ideally 24 hours).

Once chilled, heat up a knife by dunking into a cup filled with hot water. Wipe knife dry and make your cuts. Place knife back into cup with hot water and wipe dry between cuts. Serve cold.

Recipe adapted from DeliciouslyOrganic.net