This Almond Butter Pie is made with P28 almond butter with added whey isolate, along with our About Time Cinnamon Swirl whey in the pie mixture. So Yummy!!!
1 can coconut milk
1/2 c P28 Almond Butter
1 T vanilla extract
3 packets Stevia- can use a little more if you want it sweeter
1/8 t salt
1 scoop About Time chocolate whey isolate
1/4 c water
2 T cocoa powder
2 T melted coconut oil
1 t vanilla extract
1 t P28 Almond Butter
1/8 t salt
1/4 c almond flour
1 scoop About Time Cinnamon Swirl Whey Isolate
1 T melted coconut oil
Whip the coconut milk into whipped cream using an electric hand mixer. Add the 3 Stevia packets, vanilla and salt. Set whipped cream into the freezer for 4-5 minutes.
While in the freezer, Mix together the chocolate frosting. Start with the protein, salt and cocoa in a bowl. Mix well. Melt the coconut oil in the microwave. Add to the cocoa mixture, stir well. Add the P28 almond butter, stir. Add the water slowly while stirring. Set aside.
Pull out coconut cream and add the P28 Almond Butter to the mix. Beat again with the electric hand mixer. Set in the refrigerator.
Gather the almond flour and cinnamon whey isolate for the crust, Mix together well in a small bowl.Add the melted coconut oil and Pour into an 8 in pie pan and press out. Grab peanut butter cream from the refrigerator, slowly pour onto crust with a rubber spatula. Once all batter is in the pie pan, spread to make even. Place in the refrigerator to set slightly for 5-7 minutes so you can add the chocolate layer on top. Clean up your dishes and kitchen while your waiting. Once ready remove from refrigerator, Pour chocolate all over the top. Use a rubber spatula to scrape bowl clean. Gently fill any open holes you may have. ( I garnished my pie with 1 T unsweetened coconut, you can use crushed almonds, sliced almonds any topping of your choice)Place pie back in the refrigerator for at least 2 hours to set up before cutting. Or place in freezer for 30-45 minutes then serve