Naked Chocolate Peanut Butter Creme Pie

Impress your guests. They won’t believe what’s actually in this pie. And you won’t believe what’s not in this pie. GLUTEN FREE, DAIRY FREE, LACTOSE FREE, SUGAR FREE, GUILT FREE (gotta love that last one!) This is so yum-azing and easy too. Not too sweet and perfectly satisfying. It cuts and serves very nicely. I can’t really say how long it keeps and I don’t think you’ll have to worry about that. It is so good, it won’t last more than a day!

[section_title]INGREDIENTS[/section_title]

Crust:

• 1/2 cup hazelnuts, raw, unsalted
• 1/2 cup almonds, raw, unsalted
• 1/2 cup pecans, raw, unsalted
• 1/2 cup walnuts, raw, unsalted
• 1/4 cup coconut oil
• 10 pitted dates
• 1/2 cup cocao powder
• 1/4 tsp salt

Creme Pie Filling:

• 2 tsps vanilla : Use the best quality you can find
• 12 ozes silken tofu : This is one box, drained
• 1.5 cups peanut butter : Check that label! ( I love Crazy Richards brand with only one ingredient and super creamy, smooth and you only have to stir it once)
• 4 stevia little scoops of powder/ or 6 drops liquid

Topping:

4 ozes dark chocolate : I bought my favorite chocolate candy bar, I chopped half into small chunks. I melted the other half and drizzled over top

[section_title]DIRECTIONS[/section_title]

CHOCOLATE NUTTY NAKED CRUST:

Mix crust ingredients in food processor and pulse until it forms a dough like consistency.

Cut out and place a circle of parchment paper on the bottom of a pie pan and carefully line it up the sides. This helps the pie to come out easily.

PEANUT BUTTER NAKED CREME FILLING:

Mix filling ingredients togehter in blender until light and fluffy. Pour into the crust and place in freezer for about 30 minutes.

TOPPING:
YOU’VE GOT OPTIONS HERE BUT THIS IS MINE. Because I’ve never met a “chocolate” I didn’t like.

This step is optional if you want to keep your pie really really 100 % NAKED using absolutely no sugar. I chose to add only 4 oz to the top of my pie as a special treat. It looks so gorgeous too.

I used one of my favorite 4 oz. bars of Ghirardelli 60% chocolate. This brand is conveniently available at most grocery stores and melts easily. I chopped half into small chunks and melted the other half for drizzling. I tried very hard 🙂 not to lick the bowl.

After pie is set for 30 minutes, remove from freezer and drizzle melted chocolate on top and add the chunks.

OOPS! Return to freezer for an additional hour and then place in fridge until ready to serve. (and try to contain your excitement to taste it as I did here. (You can also see how I put the parchment on the bottom and it was so easy to slice and serve)

A very pretty slice and it will impress your guests, I promise ! I served a piece to my friend, who is a gourmet French chef and very selective about his food. I think he was a tad disappointed when I did not offer to give him the rest of the pie to take home.

There are some things that you simply don’t share!!

Here’s another “Virtually Live How to” recipe for making Apple Crumble Cupcakes…that you can eat for breakfast.