Chocolate Nut Butter Pie
Hands On Time: 20 minutes
Total Time: 45 minutes, plus chilling time
Net Carbs – 9.1g
Protein – 13.5g
Fat – 83.1g
Calories – 832kcal
Forget about Ross and Rachel, Johnny and Baby, or Scarlett and Rhett.
If ever there was a couple who belonged together forever, it’s chocolate and nuts.
I’m right, aren’t I?
You can make this no fuss pie with classic chocolate and any nut butter spread combo. Wow everyone you serve with their favorite nut found inside! I used almond, and you can imagine how incredible it tastes, kind of like a Ferrero pie.
1 ½ cups of Almond flour
½ cup of Cacao powder
1/3 cup of Sukrin Icing
8 Tablespoons of butter, melted
Nut Butter Filling:
1 ½ cup of softened butter
1 cup of nut butter of choice
¾ cup of sugar-free dark chocolate chips
6 tablespoons of cream
Place almond flour, cacao, Sukrin Icing and melted butter together in a bowl and mix well.
Spray one large tart pan or pie dish with olive oil spray.
Pour the crust mixture into the pan and press into pan using your fingertips.
I have learned over the years to finish off around the edges using a ¼ cup measure. The edge of the measuring cup helps to create a nice angle to the bottom, if you’re using the tart pan.
Prick all over the base of the tart with a fork and bake for 12-15 minutes until cooked but not scorched.
Remove from oven and cool completely.
Increase speed to medium and beat until smooth and creamy.
Pour into to crust and smooth out.
Place back in freezer while you make your ganache.
Place the chocolate chips in a heat-proof bowl and heat the cream in a pot until just simmering.
Pour the cream over the chocolate and let stand for two minutes.
Stir until chocolate has melted and the ganache is smooth and glossy.
Pour over the nut butter layer and then chill in the fridge until set – approx. 1 ½ hours
This pie can be stored in the fridge, covered, for up to one week.
This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com
Click HERE for a PDF version of this recipe.