Peanut butter cup or Nanaimo bars
Yield: One 8-inch pie or double the recipe and make Nanaimo bar-style in a rectangular baking dish
1 1/2 cups almond meal (I take 1 1/2 cups almonds and process until flour-like)
1/4 cup cacao powder
1/4 cup pure maple syrup
3 tablespoons coconut oil
Pinch of salt
1 cup all-natural peanut butter
3/4 cup water
1/2 cup melted coconut oil
1/2 cup maple syrup
1/4 teaspoon sea salt
2 tablespoons melted coconut oil
2 tablespoons pure maple syrup
3 tablespoons cacao powder
Crust: combine all of the ingredients in a large mixing bowl and stir well. Press the dough evenly into the bottom of the pan and set aside.
Filling: combine the ingredients in a blender, and blend until completely mixed and smooth. Pour the filling over the top of the crust, and use a spatula to smooth the top. Place the pie in the freezer to set until firm, about 4 to 6 hours.
Topping: Combine the coconut oil, maple syrup, and cocoa powder in a small bowl and whisk well to combine, creating a smooth chocolate sauce. Use the parchment paper to easily remove the pie from the pan, then drizzle the chocolate over the top.
When Serving: Allow the pie to sit at room temperature for 15 minutes to make it easier to slice and serve. Store any remaining pie in the refrigerator for up to one week.