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Peanut Butter-Chocolate Pie

Peanut Butter-Chocolate Pie

February 12, 2018



  • 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 cup coconut oil, melted
  1. In a mixing bowl, combing wet and dry ingredients.
  2. Press into a pie pan to form a crust.
  3. Refrigerate for at least 30 minutes. 

 Peanut Butter Filling

  • 2 cups peanut butter
  • 1/2 cup maple syrup 
  • 1/2 cup coconut oil
  1.  In a small saucepan, warm the peanut butter over low heat.
  2. Add the coconut oil and maple syrup and stir to combine completely.
  3. Pour into pre-made crust and refrigerate again for 30 minutes. 

 Chocolate Ganache

  • 12 oz 100% 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
  1.  In a medium saucepan heat 2 quarts of water. With a metal bowl rested on the saucepan, over the water, melt the baking chocolate.
  2. Once melted, add the coconut oil, maple syrup, vanilla extract, Three-Beet Powder and salt to the chocolate. Whisk to combine.
  3. Pour contents over filling, spreading out to cover the peanut butter. Refrigerate till pie is firm.
  4. To serve, remove from refrigerator 20 minutes before cutting for easier slicing.