Peanut Butter Chocolate Mousse Pie

peanut butter mousse, peanut butter and chocolate recipes, pb2 recipe, dairy free recipe, low sugar recipe, healthy dessert recipe, summer desserts, decadent recipes, peanut butter dessert, healthy pie recipePeanut butter + chocolate. Could there be a better combo? I think not.

I don’t know about you, but I find the mixture of peanut butter and chocolate to be completely decadent–the perfect comfort food trait.

Luckily, there are healthier options for peanut butter and chocolate out there and this recipe calls for them.

I was inspired when my man and I went out to dinner a few months ago and he ordered a peanut buttery cookie crust something or other. It looked A-MAZING, but it wasn’t gluten-free. I don’t eat gluten, so I just watched him lick up every last morsel. Animal.

But I planned to make my own recipe, so I can enjoy it just as much. Since his birthday was this week (the big 36!), I decide to give it a go. Yep, I had no idea how this was going to come out and decided to make it the day of his birthday. I’m a risk taker–what can I say?

Well, I’m happy to report that he loved it, as did I. Like REALLY loved it. It’s so decadent, yet it’s light, creamy and won’t have your blood sugar skyrocketing. I’m guessing you want the recipe, eh? This is a perfect treat for your summer events. Give it a shot!

For the crust:

• 1 cup pecan meal
• 1 cup almond meal
• pinch of sea salt
• 2 tbsp virgin coconut oil, melted
• 1 tsp vanilla extract
• 3 pitted dates
• 1 tbsp pure maple syrup

Preheat your oven to 350 degrees F. Using a food processor, process the pecans and almonds together to create ‘flour’. Add salt, coconut oil, vanilla, dates and maple syrup and process until a sticky dough-like mixture forms. If mixture is too runny, you can add 1-2 tbsp of coconut flour. If mixture is too dry, add 1 tbsp of coconut oil.

Pat mixture into a pie dish and bake for about 15 minutes or until the crust is slightly browned on the edges. Remove from oven and let cool on the countertop.

For the filling:

• 1/2 cup PB2 (powdered peanut butter)
• 1 6 oz. container plain organic yogurt (if you can’t tolerate dairy, use goat milk or coconut milk yogurt)
• 1 tbsp vanilla extract
• 2 tbsp pure maple syrup
• 1/4 cup organic creamy peanut butter (without added sugar!)
• 1/4 cup chocolate chips
• 1/2 cup + 1 tbsp regular coconut milk

Place the chocolate chips and 1 tbsp coconut milk in a microwave-safe bowl. Melt for about 15-20 seconds, then stir to ensure the chips are completely melted. If you don’t want to use a microwave, you can also use a double boiler OR boil water and place the chocolate and milk in a bowl on top and stir until melted. I didn’t feel like using more pots and pans, so opted for the microwave.

Next, using a medium sized bowl, blend the PB2, yogurt, vanilla, maple syrup, peanut butter, and 1/2 cup coconut milk. Stir in the melted chocolate until well combined.

Once the pie crust is completely cooled, pour the filling on top. Using a spatula, gently spread the filling so it covers the crust completely. Refrigerate until ready to serve!

Optional: to fancy it up, melt 1/4 cup chocolate chips and drizzle on top, and garnish with some unsweetened shredded coconut, sliced almonds and a pinch of sea salt before refrigerating.

Storage: cover with parchment paper and keep refrigerated for up to 3 days.

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