Chocolate Peanut Butter Pie (gluten free, caramel layer)

Chocolate peanut butter pie makes the perfect gluten free dessert! It has a chocolate crust with layers of creamy caramel and peanut butter. This pie is also gluten free and dairy free and can be made paleo friendly! It's so easy to make and requires only a few steps plus chilling time.

Prep Time25

Cook Time12

Chilling time2

Course: Dessert

Cuisine: American

Keyword: Chocolate Peanut Butter Pie, Paleo, Paleo Pie

Servings:

Calories: 467kcal

Equipment

9 inch pie dish

Ingredients

chocolate crust:

1 3/4 cups blanched almond flour
1/4 cup cocoa powder
1/4 cup coconut oil
1/4 cup maple syrup
1/4 tsp salt

caramel filling:

1/2 cup dates
1/4 cup peanut butter
1 tsp vanilla
2-4 tbsp water for thinning

peanut butter filling:

1/2 cup peanut butter
1/4 cup coconut cream chilled and hardened
1/4 cup maple syrup
1 tbsp coconut oil
chocolate chips for topping

Instructions

Preheat your oven to 350 degrees and grease your pie pan with cooking spray. In a large bowl, combine all the crust ingredients until it forms into a dough. Press the dough into your prepared pie pan and bake for 12-13 minutes. While the crust is baking, soak the dates in hot water for 10 minutes.
Remove the crust from the oven and let it cool. While the crust is cooling, remove the dates from the water and combine all the caramel filling ingredients into a blender. Blend until smooth and creamy. This can take up to 2 minutes depending on your blender.
Pour the caramel layer over the crust. Use a spatula to create a smooth and even layer. Place your pie dish in the freezer while you make the peanut butter filling.
Using a hand mixer, cream together the peanut butter, coconut cream, maple syrup, and coconut oil. Cream until smooth. Pour the mixture over the caramel layer and sprinkle the top with chocolate chips. Place your pie pan back in the freezer and chill for 2 hours before enjoying!

Nutrition