Prep Time: 1 Hour 30 Minutes | Cook Time: 10 minutes | Servings: 8
1 - 9 oz package of the Bee Free - Gluten Free Bakery Chocolate Warrior Mix
1 - 8 oz Organic Valley Cream Cheese Block
1 - Cup of Organic Peanut Butter
1 - Pint of Organic Valley Heavy Whipping Cream
1 - 1/4 stick of butter
Liquid Stevia to taste
To make the crust:
Set aside a few table spoons of the Warrior mix if you wish to use as decoration on top of the completed pie. Use a food processor to pulverize the warrior mix until a fine texture has been achieved. Add the 1/4 stick of butter melted and pulse the food processor just to incorporate the butter into the warrior mix. Dump crust mixture into a 9" round pie pan and press into the pan, allowing it to go up the sides to form the crust. Bake the crust at 350 degrees for 10 minutes to set the crust.
To make the filling:
In a chilled bowl, add the 1 pint of heavy whipping cream and whip until stiff peaks have been achieved. Add the liquid stevia to taste (I used 30 drops). Use a spatula and fold in the sweetener until incorporated. Using a hand or stand mixer, combine the cream cheese, peanut butter, and half of the whipped cream, and liquid stevia to taste (I used 26 drops) and blend until smooth.
Assemble the pie:
After allowing the crust to cool slightly, pour the peanut butter filling into the pie crust and spread evenly. Next take the rest of the whipped cream and spread evenly over the top of the pie. Top with the remaining few tablespoons of Warrior Mix if you saved some for decoration. Chill for 1 hour in the refrigerator before serving.Slice, serve, and enjoy!
Chef's Tip: If you would like additional chocolate flavor without adding a ton of sugar, I suggest making a ganache using at least 72% organic dark chocolate and pouring it over the top of the peanut butter filling, then topping with whipped cream. As an alternate, you could use tiny organic dark chocolate chips and add them to the peanut butter filling as well.