A cookie-like crust, covered in a light and fluffy rich peanut butter filling, drizzled in a chocolaty sweet splendor. Sounds pretty decadent right? Don’t let the taste fool you – this peanut butter pie has some stellar nutritional stats at 132 calories a slice and 11 grams of protein. It’s heavenly!
Yesterday I wanted to get out my “something sweet Saturday” where I attempt to give you something ooey gooey yet clean and healthy. I try to make something on the weekends that will fulfill my craving for a treat, but not leave me saying “why did I just eat that entire carton of ice cream!” afterwords. But, the day got away from me so you get it today instead!.
Saturday was Charlotte’s Weenie Roast where a ton of bands were in town so Dave and I met up with some friends and listened to some awesome music! Foster the People and Fuel were great. We had to leave before the featured band Weezer – we were exhausted (I taught spin Saturday morning and was go-go-go all day with work before heading up to the Weenie Roast). Yes we were on the lawn (pictures below) but the energy there was great – people from all walks of life and ages were there just rocking out together. So awesome!!
Peanut Butter Pie
A cookie-like crust, covered in a light and fluffy rich peanut butter filling, drizzled in a chocolaty sweet splendor.
Quinoa Protein Crust
- Combine all ingredients (including the water from your dates) in food processor. Once at desired consistency, push mixture down into pie plate. Here's a tip: Use wet hands to spread the mixture so it won't sticking to your hands!
- Cook 15 minutes at 350.
Peanut Butter Filling
- In a large bowl, combine all the ingredients. For the almond milk, add 1/4 cup of almond milk and combine. You may need up to 1/2 cup of almond milk, so add an additional tablespoon at a time until at desired consistency. The amount of liquid you will need will depend on the Greek yogurt and peanut butter you use.
- Add the peanut butter filling to pie crust after crust has cooled. Put pie in freezer 20 minutes if adding chocolate drizzle. Otherwise, place in fridge to allow to cool 1 hour before enjoying.
- To apply chocolate drizzle: melt chocolate chips in bowl for 1:30 (30 seconds at a time please! Stir after each 30 second intervals so you don't burn your chocolate! ). Add 1/8 tsp coconut oil to help with consistency. Drizzle with fork using quick motions refrigerate to help chocolate to harden.
- Serve chilled and enjoy!
I also want to reflect on the week for anyone who’s been as busy as me and hasn’t had the time to read – lets catch up 🙂
On Monday we started strong with my favorite workout day – Legs! There’s just no other day that compares. For those who are new to working out, or perhaps have an injury they are working through, I put together a great Beginner Series Leg Workout!
On Thursday I shared with you my struggle to lose weight and keep it off. That is, until I started to remove the processed foods from my life and living a clean eating lifestyle. This was my most viewed post of the week 🙂 – thanks everyone.