Melt the butter in a medium microwave safe mixing bowl.
Add the almond and coconut flours, stevia, and cocoa powder to the melted butter.
Mix the ingredients together to form a crust.
Spray a 9in. pie pan with non-stick cooking spray and then press the crust into place. Put the crust in your fridge to chill.
In a large mixing bowl with a hand mixer or using a stand mixer, combine the cream cheese, peanut butter, vanilla extract, and powdered sugar. Mix them together until they create a silky, smooth pie filling.
Add the heavy cream and blend the ingredients on medium-high speed until the pie filling thickens and holds a peak.
Pour it into the pie crust and put the pie in the refrigerator for 3 hours to set.
Just before serving the pie, combine the chocolate and heavy cream in a small saucepan over medium heat. Whisk them together as the chocolate melts. Cool slightly
Spread or drizzle the chocolate sauce over the dessert just before serving.
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Don’t have powdered sweetener? Try combining granulated sweetener and a little arrowroot or inulin in your food processor or blender.The more heavy cream you use, the thinner your chocolate drizzle will be in the end.Don’t be afraid to strain the pie filling if it turns out chunky.