This pie is definitely more like a candy bar: a totally rich, sweet, delicious treat for any Paleo people out there craving the creamy, salty, chocolate goodness that is Reese's. Only, this treat doesn't have any peanut butter. The magic ingredient is sunflower seed butter.
My husband loves peanut butter treats, so my mom-in-law passed a sunflower-seed-butter fudge recipe my way, which became the inspiration for this pie. Take note, if you've been a well behaved cave boy or girl and stayed away from sugar, this little treat just might knock your socks off.
For the crust:
1 cup almond flour
1/3 cup cocoa powder
1/4 tsp baking soda
1/4 tsp sea salt
1/4 cup coconut oil melted
1 tsp pure vanilla extract
2 TB raw honey
In a bowl, combine all dry ingredient and mix well. Next, add wet ingredients; combine until well mixed. Press crust into a prepare 9 in round pie pan. Bake at 350 degrees for 10 to 15 minutes. Cool while preparing filling.
I mixed my crust with a silicone spatula.
Pressed in before making.
Baked and cooled.
For the filling:
3/4 cup sunflower seed butter
1/3 cup coconut oil
2 TB coconut cream (skimmed off the top of a can of settled coconut milk)
3 TB raw honey
1/2 tsp salt
In a small saucepan on low heat, combine all ingredients and stir together until smooth and melted. Pour into cooled pie shell and refrigerate for about 30 minutes, or until firm, before adding the top layer of chocolate.
By itself, this filling would make a nice fudge.
I think next time I might fold in some whipped cream and try a more traditional "peanut butter" pie.
This is after about an hour in the fridge.
1 1/2 cups 60% or higher cocoa chocolate
2 TB coconut oil
In a double boiler, melt chocolate and coconut oil until melted and mixed. Pour on top of the pie, and return it to the refrigerator until it is firm (about 30 minutes).
1. Keep pie refrigerated.
2. It may be a bit challenging to cut at first because the top layer is nice and firm, like you'd expect from refrigerated chocolate.
3. Best if eaten like a candy bar.