This weekend is Easter and you are in charge of bringing a dessert. They tell you they already have a fruit bowl, so you are left with the “decadent” dessert. You know what I’m referring to…cookies, cake, pie, etc…
Hmmm…something decadent but clean, healthy and gluten free? I was debating on a “cleaned up cheesecake or a pie”. At the end, I made a peanut butter cheesecake pie with a chocolate walnut quinoa crust.
- 1 cup of halved walnuts (Nut Allergy substitute with roasted sunflower seeds)
- 2 tablespoons of cocoa powder
- 6 teaspoons of organic raw honey
- 1 TBS of stevia
- 1 cup of cooked quinoa
- 1 tsp of organic coconut oil
Preheat the oven to 375F. Put the walnuts and stevia into a blender or food processor, mill till the walnut is a fine meal. Pour the walnut stevia meal into a bowl. Add the quinoa into the blender or food processor and pulse a few times till the quinoa balls up. Pour the quinoa into the same bowl as the walnut stevia meal and add the rest of the crust ingredients. Mix until the ingredients comes together into a dough. Place dough into a 9 inch pie plate and flatten out the dough into a crust. Bake the crust for 30 min. Take out the crust when done and let it cool for an hour.
- 3 cups of Greek yogurt (Dairy Allergy substitute with So Delicious)
- 4 teaspoon of pure stevia
- 6 teaspoon of organic raw honey
- Half teaspoon of cinnamon
- 11-12 tsp of organic peanut butter (Nut Allergies substitute with Sun Butter)
- (Optional) 1 teaspoon of cocoa powder to dust the pie.
Strain the yogurt in a cheesecloth overnight. Mix all the ingredients together to make the filling. Make sure that everything is combined well and smooth.
Assembling the Pie:
Place the filling into the chocolate walnut quinoa crust. Spread the filling till the filling is evenly distribute throughout the crust.
Dust the pie with one tsp of cocoa powder
*Chill the pie for 1 hour before serving, serves 8.
Clean Eating Gluten Free Foodie
21 Day Container Count: 1/2B 1/4Y 1.5tsp 1/2R