Chocolate Almond Butter Pi(e)

Chocolate Almond Butter Pi(e)


  • 1 1/2 cups Barney Bakery Almond Flour
  • 2 tablespoons cocoa powder
  • 2 tablespoons sweetener of choice
  • 1/4 cup coconut oil, melted
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 1/2 cup Barney Butter Smooth Almond Butter
  • 1 cup almond cream (or 8 oz cream cheese if you eat dairy)
  • 1 cup + 3 tablespoons powdered sweetener of choice, divided
  • 2 tablespoons coconut oil, melted
  • 1 cup of coconut cream* (or whipping cream if you eat dairy)


  1. Preheat oven to 300F.
  2. Combine all of the ingredients for the crust and press into the bottom and up the sides of a 9 inch pie dish.
  3. Bake for 12-15 minutes or until golden brown.
  4. Allow cooling.
  5. In a mixing bowl, mix the almond cream, almond butter, 1 cup sweetener, and coconut oil until combined.
  6. In a separate bowl, whip the coconut cream and 3 tablespoons sweetener until light and fluffy.
  7. Fold in 1/3 of the whipped coconut cream into the almond butter mixture to lighten the filling.
  8. Fold in the reaming whipped coconut cream and pour into the pie shell.
  9. Refrigerated for 1-2 hours or until set.
  10. *For coconut cream, place one can of coconut milk (may take two cans to make 1 cup of cream) in the refrigerator overnight. Open the can and scoop out the cream that has risen to the top. Save the coconut water for smoothies or other recipes.

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