Paleo Almond Butter Pie

Paleo Almond Butter Pie

by Dr. Kellyann
Table of Contents

    PREP TIME: 50 min | COOK TIME: 15-20 min | Makes 1 pie

    Ingredients

    Paleo Pie Crust

    • 2 ½ cups almond meal
    • ½ teaspoon salt
    • ½ teaspoon baking soda
    • ½ cup coconut oil, melted
    • 2 tablespoon maple syrup
    • 1 teaspoon pure vanilla extract

    Filling

    • 12 oz chocolate melted in double boiler
    • ⅔ cup almond butter (cashew may be used)
    • ⅓ cup palm shortening
    • 2 teaspoons apple cider vinegar
    • ½ teaspoon fresh lemon juice
    • ¼ teaspoon ground sea salt
    • ⅓ cup maple syrup, or to taste
    • ½ tablespoon vanilla extract

    Ice Cream

    • 1 can of full fat coconut milk
    • 1/3 cup maple syrup

    Directions

    Preheat the oven to 325 degrees.

    Make the Paleo Pie dough by combining dry ingredients in a large bowl and the wet ingredients in a separate, smaller bowl. Then, slowly stir the wet ingredients into the large bowl to combine with dry ingredients.

    Pat the dough into 9-inch glass pie dish, and bake for 15-20 minutes or until golden. Remove from oven to cool.

    Note: You want to create a thin, even layer, it make take 10 minutes to get this perfect. Vary it! Try pecan meal to add more flavor to your pie.

    Make the Paleo Pie filling by combining the almond butter, palm shortening, vinegar, lemon juice and salt in a bowl.

    Using a stand mixer or hand mixer, whip the filling until you achieve a cream cheese consistency. Beat in the maple syrup and vanilla.

    Make the ice cream by placing coconut milk and maple syrup in your ice cream maker. Mix until consistency of ice cream.

    Note: If you do not have an ice cream maker, use store-bought dairy-free ice cream made with coconut milk.

    Assembling the Pie 

    Layer One: 

    Pour 6 oz of melted chocolate over pie crust.  Place in refrigerator until hard. (approx. 10 min)

    Layer Two: 

    Take out and add ice cream mixture. Place in freezer until firm.  (approx. 20 min)

    Layer Three:

    Take out and add almond filling and place in freezer until firm. (approx. 10 min)

    Layer Four:

    Add the remainder of the chocolate to the top of the pie along with slivered almonds for decoration. Cover and Freeze. Remove from freezer 20 minutes prior to serving.

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    Dr. Kellyann Petrucci

    About the Author

    Dr. Kellyann Petrucci

    M.S., N.D. · Board-Certified Naturopathic Physician · New York Times Bestselling Author

    Dr. Kellyann Petrucci is a board-certified naturopathic physician, certified nutrition consultant, and New York Times bestselling author with over 20 years of clinical experience. She is the creator of the Bone Broth Diet and Cleanse + Reset programs, and author of multiple bestselling books including Dr. Kellyann's Bone Broth Diet, The 10-Day Belly Slimdown, and The Bone Broth Breakthrough.

    Dr. Kellyann completed postgraduate work in biological medicine at the Paracelsus Clinic in Switzerland and is a regular health expert on Good Morning America, The Dr. Oz Show, Good Day LA, and other nationally televised programs. She is also the host of two PBS specials: 21 Days to a Slimmer, Younger You and The 10-Day Belly Slimdown.