No-Bake Peanut Butter Pie
Peanut butter supplies plant protein and fats, while almond flour contributes fiber and magnesium. The cocoa filling and dark chocolate make the chilled pie rich, smooth, and nutty.
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Servings: 8 (1 serving ≈ 111 gram)
Digestion time: 4 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Crust
Mix the almond flour (72 g) and cocoa powder (20 g).
Melt the butter (75 g), stir it into the dry mixture, press the mixture over the base of the pan, and refrigerate the crust for 30 minutes.
Filling
Combine the mascarpone (250 g) and unsweetened peanut butter (250 g). Add the 35% cream (150 g), xanthan gum (2 g), and erythritol (50 g). Mix until smooth.
Spread the filling over the chilled crust and refrigerate the pie for at least 2 hours.
Topping
Melt the 99% chocolate (20 g) in a water bath and drizzle it over the pie.
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