Here's version #2 (and #2.5): I stretched the crust out (thinner base than the lemon version.) I made one batch of mini "bites" to keep and made a big pie version I gave to a neighbor who was blown away that it was a weight loss surgery friendly dessert and had no flour or added sugar. Well his exact words were "Holy sh!t no way!" I think the bites are better because they offer better portion control and well... they are just soooo darn cute.
The taste: Ohhhhh yeah. These will seriously make you swoon.
No joke. Swoon.
Chocolate + Peanut Butter = Classic Yummy Combination.
Shelly's Chocolate Peanut Butter Bites (or Pie)
1 9-inch baked Almond Crust or 24 baked mini Almond Crusts (see below)
1/2 cup Ricotta
1/2 cup Creamy Peanut Butter
2 oz. Cream Cheese
1 Tablespoon Sugar Free Torani (I used SF Caramel)
1 Tablespoon Sugar Free Chocolate Pudding Mix, dry
Topping
1 Tablespoon Sugar Free Hot Fudge Sauce, nuked (I used Smucker's)
1/4 cup Peanuts
Mix first 5 ingredients together till well combined. Spread over cooled Almond Pie Crust or Mini Almond Crusts.
Microwave Fudge Sauce for 10 seconds. Drizzle over bites/pie. Sprinkle with nuts. Refrigerate for at least 4 hours before serving.
Shelly's Almond Pie Crust
3/4 cup Almond Meal or Flour, ground (you can grind your own)
1 1/2 scoops Vanilla Protein Powder
1 Tablespoon Butter, melted
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)
Mix together and press into a 9" pie plate. Bake at 350 for 12 minutes. Remove from oven and let cool before adding the filling.
or make 24 mini crusts by pressing the mixture firmly and evenly mini muffin paper lined mini muffin tin (about 1/4 full.) Bake at 350 for 10 minutes or until lightly browned. Remove the crust from the oven and let it cool before adding the filling.
*Note: mini crusts cooking times are obviously slightly different.
My stats (24 bites): 95 cals, 5 grams protein. Find yours: Go to fitday.com enter your ingredients and divide totals by # of servings.
