Crustless Peanut Butter Pie

A great dessert for the holidays, this peanut butter pie is made with lighter, healthier ingredients so you can enjoy this sweet treat without feeling like you have a balloon in your stomach 😅 Give this one a try this holiday season 🍂🎄

Ingredients:

9oz container @so_delicious CocoWhip, thawed (can sub other dairy-free whipped cream)

8oz dairy-free or organic cream cheese @kitehillfoods

½ cup (128g) creamy peanut butter (can sub 72g peanut flour mixed with 56g water) @onceagainnutbutter

1/3 cup monk fruit, allulose, or stevia @wholesomesweet

2/3 cup dairy-free or organic milk of choice @malkorganics

1 tsp vanilla extract

½ tsp unrefined salt

¼ cup (38g) crushed dry roasted peanuts, for topping (can sub chocolate/peanut butter granola of choice) @aurora.natural

1.4 oz (40g) crushed dark chocolate peanut butter cups, for topping @justins

1 ½ tbsp (28g) low-sugar chocolate syrup, for topping

Instructions:

1. In a large bowl, add the cream cheese, sweetener, and peanut butter. Mix to combine, then fold in the whipped cream. 2. Once well combined, spread evenly into a glass pan

3. Top with crushed peanuts, peanut butter cups, and chocolate syrup

4. Refrigerate several hours until firm (or freeze for at least two hours). Store in the fridge for up to a week or freeze for up to 3 months! Enjoy!

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