{Raw} Chocolate Creme Peanut Butter Pie




Crust :

1 cups raw almonds

3/4 cup raw coconut shredded

13-15 Medjool dates

pinch of unrefined sea salt

pinch of cinnamon

Peanut Butter :

1/4 cup raw honey

1/2 jar raw peanut butter (1 cup)

1/2 tsp vanilla extract or vanilla pods

1/8 tsp unrefined sea salt

Chocolate Cream :

4 medium to large avocadoes

1/2 banana optional! this adds some natural sweetness and a hint of banana

1 Tbsp vanilla extract or vanilla pods

1/4 tsp unrefined sea salt

1/2 tsp cinnamon

1 1/2 cups unsweetened raw cocoa powder

1/2-3/4 cup raw agave nectar more or less depending on your taste buds – start with less then taste to adjust

1/2 cup coconut oil


To make the crust :

1. Combine all ingredients in a food processor and process until a smooth, dough-like paste.

2. Flatten and add to the bottom of the pie plate.

To make the peanut butter :

1. Combine all the ingredients in a bowl and stir to combine until uniform.

2. Place in the bottom of the pie crust and flatten into the first layer of the pie.

To make the chocolate creme :

1. Be sure the coconut oil is at room temperature to ensure it is liquefied when adding it to the ingredients. (This will harden in the fridge to harden this part of the pie.)

2. Combine all ingredients in the food processor until combined.

Recipe Notes

3. Sweeten with agave to your liking.

4. Place in the fridge for 1 to 24 hours to harden then serve.

5. Serve

Print recipe

Print recipe

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