Raw Chocolate Cream Peanut Butter Pie

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PHOENIX -- Maya Nahra of IntentfulChef.com showed Scott Pasmore how to make a healthful pie that is perfect for those who love chocolate and peanut butter.


1 cups raw almonds
3/4 cup raw coconut shredded
13-15 Medjool dates
Pinch of unrefined sea salt
Pinch of cinnamon

Peanut Butter:
1/4 cup raw honey
1/2 jar raw peanut butter (1 cup)
1/2 tsp. vanilla extract or vanilla pods
1/8 tsp. unrefined sea salt

Chocolate Cream:
4 avocadoes
1/2 banana
1/2 tsp. vanilla extract or vanilla pods
1/4 tsp. unrefined sea salt
1/2 tsp. cinnamon
8 Tbsp. unsweetened raw cocoa powder
1/2-3/4 cup raw agave nectar
1/2 cup coconut oil


To make the crust: Combine all ingredients in a food processor and process until you have a smooth, dough-like paste. Flatten and add the bottom of the pie plate.

To make the peanut butter: Combine all the ingredients in a bowl and stir to combine until uniform. Place in the bottom of the pie crust and flatten into the first layer of the pie.

To make the chocolate creme: Be sure the coconut oil is at room temperature to ensure it is liquefied when adding it to the ingredients. (This will harden in the fridge to harden this part of the pie.) Combine all ingredients in the food processor until combined. Sweeten with agave to your liking.

Chill in the refrigerator for 1 to 24 hours to harden. Serve.

For more healthy recipes, visit www.intentfulchef.com.