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

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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

* Per serving · 4 servings · Values may vary.