This amazing creamy and luscious dessert is soi easy to make and your family will think you slaved all day. The key to all our delicious recipes is quality and clean ingredients.
| Prep Time | 30 minutes |
| Cook Time | 5 minutes |
| Servings |
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Ingredients
Crust
- 1/2 cup almond flour
- 1/2 cup good cocoa powder unsweetened
- 1/2 cup coconut flour
- 1/2 cup birch xylitol I use Health Garden
- 1/2 tsp kosher sea salt
- 1 stick cold grass fed unsalted butter I use Kerry Gold
Filling
- 1 cup heavy whipping cream I used raw
- 1 cup creamy peanut butter I used organic
- 1 8 oz package cream cheese softened - I used grass fed
- 1 cup birch xylitol powdered
Ingredients
Crust
Filling
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Instructions
For the crust
- Preheat oven to 350
- In a large bowl add all the dry ingredients and stir well.
- Melt the butter and pour into the dry ingredients. Stir until well combined.
- Press into the bottom of a large pie plate.
- Bake for 5 minutes and then place in the fridge to cool.
For the filling
- While the crust is cooling, place your heavy cream in the bowl of a mixer and mix on high for about 3 to 5 minutes until stiff peaks form. Transfer to another bowl and place in the fridge to stay cold.
- In the same bowl of your mixer add the peanut butter and cream cheese and mix until well blended.
- Add the cocoa powder and blend
- add the xylitol and blend
- Now add the cream and blend
- Stir well with a large spoon to make sure everything is well blended.
- Pour the filling into the cooled chocolate crust. (optional - top with Lilly's Sugar free dark chocolate morsels) Place in the fridge for at least 2 hours to overnight to set
Recipe Notes
Instead of almond flour you can use raw sunflower seeds for the crust. Just grind them in the food processor and add all the rest of the ingredients. No need to bake. This is a raw crust. Sunflower seeds have a very distinctive flavor.
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