Recipe By So Nourished
7 tbsp butter, melted
2 cups almond flour
1/4 cup unsweetened cacao powder
1 cup creamy peanut butter, unsweetened
4 oz cream cheese
1/2 cup So Nourished powdered erythritol
2 tsp vanilla extract
1/4 tsp salt
1 1/4 cup heavy cream
Start by making the chocolate pie crust. In a large bowl, combine all the ingredients for the pie crust and mix until fully combined. Pour the mixture into a 9” pie pan and press the crust into the bottom of the pan and up the sides of the pan.
Bake the crust in a 350 degree oven for 10 minutes then remove from the oven and set aside to cool.
In a large bowl or the bowl of a stand mixer, beat the peanut butter, cream cheese and powdered erythritol until light and fluffy. Add the vanilla extract and salt and mix.
In a separate bowl, whip the heavy cream until it forms stiff peaks. Gently fold the heavy cream mixture into the peanut butter mix.
Pour the peanut butter filling into the cooled pie crust and then place in the freezer to set. Freeze for at least an hour then drizzle with some extra dark chocolate, sprinkle with some peanuts and slice and serve!