A rich vegan dessert with a crunchy almond flour crust, silky peanut butter layer, and velvety dark cocoa topping. Achieves professional texture using activated cashews and coconut oil. Gluten-free and dairy-free.
1½ cups almond flour
¼ cup coconut oil, melted
¼ cup maple syrup
¾ cup dark cocoa powder, non-alcoholic
2 cups raw cashews, soaked 8+ hours
1 tsp pure vanilla extract
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan
Mix almond flour, melted coconut oil, and maple syrup until crumbly
Pack dough evenly into prepared pan and bake 12 minutes
Let crust cool completely
Soak cashews in water minimum 8 hours, drain thoroughly
Blend cashews, ½ cup sweetener, ¼ cup cocoa powder, and vanilla with ½ cup water until silky
Stir in ¼ cup melted coconut oil while blending to achieve pourable consistency
Pour peanut butter layer over cooled crust and chill 30 minutes
Blend remaining ¼ cup cocoa powder, ¼ cup sweetener, soaked cashews, and ½ cup water
Pour cocoa layer over chilled peanut butter base
Refrigerate 4 hours until fully set
Use date paste for lower glycemic option
Cashews must be soaked and drained properly for smooth texture
Allow layers to reach final chill times for best consistency
Store leftover pie covered in refrigerator
Find it online: https://flavoornote.com/creamy-chocolate-peanut-butter-pie/