🐤Healthy Peanut Butter Pie🥧


For The Crust:

  • 2 1/4 cup almond flour
  • 1/3 cup cocoa powder
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • pinch of salt

For The Filling:

  • 3/4 cup peanut butter
  • 8 oz dairy free cream cheese, softened (or regular if not dairy free)
  • 1/4 cup maple syrup
  • 8 oz coconut whip, defrosted. I used Cocowhip from So Delicious in the freezer section.


  • more cocowhip, melted chocolate, peanut butter, and crushed peanut butter cups.



1Preheat oven to 350F and grease a 9 inch pie dish with non-stick spray.

2Add almond flour and cocoa powder to a bowl and mix.

3Stir in melted coconut oil, maple syrup, vanilla, and salt.

4Press into the bottom of pie dish and up the sides. Bake for 20 minutes.

5Let pie dish cool while preparing the filling.

6In a large bowl, using a hand mixer, blend together peanut butter and cream cheese.

7Add in maple syrup and beat until smooth.

8Add in thawed cocowhip and blend until combined.

9Pour into cooled crust and chill in refrigerator for at least 2 hours. Overnight is preferred for ultimate firmness.

10Top with extra toppings before serving.

11Store in fridge.


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