Substances

PEANUT BUTTER CANDY PIE

Crust:

• 1 ½ cups almond flour
• 1 tbsp zero calorie sweetener
• 3 tbsp unsweetened darkish cocoa powder
• 3 tbsp melted butter

Filling:

Topping

Technique

1. Preheat the oven to 350 F and put together a 9-inch pie pan with non-stick spray.
2. Place the almond flour, sweetener and cocoa powder right into a meals processor and pulse to mix.
3. Add within the melted butter and pulse till crumbles type.
4. Press the crumbles into the underside and up the perimeters of the pie dish. Bake for six minutes. Let cool.
5. Add the cream cheese and peanut butter to a medium mixing bowl and use a hand-held mixer to cream collectively.
6. Add in 2 tbsp spoon of the heavy cream, vanilla, salt and ¾ of the Coated Candies
7. In a clear bowl, use a hand-held mixer to beat the remaining heavy cream simply earlier than stiff peaks type, add within the sweetener and protein powder and blend simply till mixed.
8. Fold the combination into the peanut butter butter combination till no streaks stay. Switch to the pie crust.
9. Cowl and chill for at the least 2 hours.
10. For the topping, use a hand-held mixer to beat the heavy cream simply earlier than stiff peaks type add within the protein powder and blend till mixed.
11. Unfold the whipped cream over the peanut butter layer and high with remaining sweet items.
12. Reduce into 15 slices and serve.