Peanut Butter Pie
Recipe Yields: 6 Slices Serving Size: 1 Large Slice
For The Crust
1 Tablespoon - Chocolate Whey
2 Tablespoons - Almond Flour
2 Teaspoons – Xylitol
1 Tablespoon – Coconut Oil
1 Teaspoon – Cacao Powder
For The Filling
2 Scoops - Peanut Butter Or Vanilla Whey (Depends On What I Have On Hand And How Strong Of A Peanut Butter Taste You Want)
¼ Cup - Low Fat Plain Cream Cheese
¼ Cup – Plain Greek Yoghurt
2 Heaped Tablespoons – Natural Peanut Butter
2 Tablespoons – Maple Syrup
2 Tablespoons – Almond Milk
¼ Cup – Xylitol
½ Tablespoon – Coconut Oil
Preheat oven to 350 degrees f. Spray a mini 4.5-inch springform pan with cooking spray. Set aside.
Combine all crust ingredients together in a small mixing bowl. Blend together until a chocolate crumble forms.
Add in half a teaspoon of water, and stir. The mixture should hold its shape when pressed together.
Spoon this mixture into the springform pan and press down, moulding the mixture to the bottom of the pan to form a crust.
Bake the crust in the oven for 5 minutes, then set aside to let cool while making the pie.
Using a handheld blender, mix together the cream cheese, peanut butter, and Greek yogurt until completely smooth. Add in the remainder of the pie ingredients and blend until smooth.
Pour pie mixture into springform pan, on top of chocolate pie crust. Smooth down with a spoon and place in the freezer for at least 1 hour.
After the pie has chilled, take it out of the freezer. Gently remove from the springform pan and transfer to the serving dish.