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Makes one 9 pie.
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Cut slices thin, this stuff is rich!
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For the chocolate crust and peanut butter layer:
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1.
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Lightly grease a 9 pie dish and set aside.
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2.
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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.
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Process until all ingredients are combined and a ball forms inside the food processor, about 1 minute.
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3.
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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.
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Work it around your dish with your fingers until it smooths out all along your pan!
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4.
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If the peanut butter is too hard to spread, you can heat it in the microwave for a few seconds.
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Pour your 1/2 cup chunky peanut butter into the bottom of the pie crust and smooth it out.
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Set pie dish in fridge to set up while you make your filling.
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For the chocolate filling:
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1.
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Clean food processor out and dry well.
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Into your processor add the cocoa, honey, maple syrup, coconut oil, and sea salt.
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2.
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Process until the ingredients come together and turn into brownie batter like consistency.
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Remove pie from fridge and pour this filling over the peanut butter.
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3.
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With a rubber spatula, smooth filling out and smack pie dish on the counter a few times to get out any air bubbles.
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4.
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Wrap pie dish really well in plastic wrap and place back into the refrigerator to chill at least 8 hours (or ideally 24 hours).
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Once chilled, heat up a knife by dunking into a cup filled with hot water.
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Wipe knife dry and make your cuts.
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Place knife back into cup with hot water and wipe dry between cuts.
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Serve cold.
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Recipe adapted from DeliciouslyOrganic.net
