Saturday, August 16, 2014

Chocolate Peanut Butter Pie (Gluten Free, Grain Free, Sweetened with Honey and Stevia)

Let me just tell you, the baby in my belly REALLY loves this Chocolate Peanut Butter Pie. I had to stop myself from eating it for every snack and dessert. I took a break for a few days and I just ate my last piece with a mug of roasted dandelion root tea which was a really good, earthy pairing for this rich and sweet concoction.

For this pie I used the chocolate crust from my Chocolate Raspberry Crumble Bars and doubled it to fit the pie dish. The peanut butter filling is from my Peanut Butter Layer Bars with the honey amount slightly reduced, stevia added to bump up the sweetness, and gelatin to help thicken the filling and for added nutritional benefits- both of which are totally optional. And then what's a good pie without a real whipped cream topping? I LOVE whipped cream with all of my heart and can digest it so much better while I'm pregnant! If you're looking for a dairy free pie option you can substitute the butter in the chocolate crust and peanut butter filling with coconut oil or another dairy free substitute. And trust me, this pie is dang good without the whipped cream, so you could just leave it off.

For some dairy free and vegan toppings you may want to try:
Coconut Whipped Cream from Against All Grain
The Cream Filling in The Spunky Coconut's Mini Boulder Cream Doughnuts
Cashew Cream recipe sweetened with apple juice from Serious Eats
Vegan Whipped Cream made with cashews, maple syrup and vanilla from The Fussy Fork

And a little note about the garnish topping of chopped peanuts and chocolate chips. The peanuts get a little soggy if the pie is left over and stored in the fridge. So you may want to think about keeping them in an airtight container and topping as you eat each slice.

Chocolate Peanut Butter Pie 
serves 6-8

Chocolate Crust
2 1/2 C blanched almond flour
1/2 C cocoa
1/2 tsp salt
1/2 tsp baking soda
1/4 C melted butter
1/4 C honey
1/4 C palm sugar
2 tsp vanilla

Peanut Butter Filling
1/4 C melted butter (or a dairy free substitute)
1/2 C smooth peanut butter
1/2 tsp vanilla
1/4 tsp salt
1/4 C honey
10 drops liquid stevia (from Trader Joe's)
1 tsp gelatin (Knox or Great Lakes grass fed gelatin in the Red Canister)
1/4 C hot water

Whipped Cream Topping
1 C whipping cream
1 T honey
10 drops liquid stevia (or more to taste)
1/2 tsp vanilla
pinch of salt
1/4 C salted peanuts and semi-sweet chocolate chips for the topping/garnish

Preheat the oven to 350 and butter a pie dish
First make the crust by mixing the melted butter, honey and vanilla
In a separate bowl mix the blanched almond flour, cocoa, salt, baking soda and palm sugar until well combined
Blend with the wet ingredients and press into the press into the pie dish from the center out, then up the edges and finally pressing down on the tops of the edges, poke the crust a few times with a fork
Bake 20 minutes and remove from the oven to cool

Next make the Peanut Butter Filling by combining the butter, peanut butter, vanilla, salt, stevia and honey on the stove top or in a microwave safe container and heat slowly or in small increments until you can stir everything together
If you're using the gelatin, heat the 1/4 C water and pour the dried gelatin on top
Once it has soaked for a few minutes, combine this with the warm peanut butter filling and stir until dissolved and combined
You may need to heat the mixture up again and add a little water as you go to make sure the gelatin has dissolved
Pour the peanut butter filling into the cooled crust and place in the fridge to set
You can cover with plastic wrap in the fridge until you're ready to make the whipped cream topping or you could just wait a little while until the peanut butter filling cools (you definitely don't want whipped cream topping on top of any kind of warm filling because it will melt the topping)

To make the whipped cream topping, combine the whipping cream, honey, stevia, vanilla and salt in a large metal bowl and use a hand mixer to whip until the desired thickness, stopping mid way to scrape down the sides
Top the cooled pie with this deliciousness and then roughly chop the peanuts and chocolate chips to sprinkle on top or onto each slice as you eat it

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