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Nut Butter Chocolate Pie

Feb 12, 2018

Nut Butter Chocolate Pie

Rated 3.0 stars by 27 users

Category

Desserts & Baked Goods

Image of Nut Butter Chocolate Pie

Ingredients

Crust

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

Nut Butter Filling

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

Chocolate Ganache

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

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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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