Peanut Butter & Jelly Chia Pie

Ingredients

For the Crust:

1 ½ cups almond flour (or crushed gluten-free graham crackers)

¼ cup coconut oil, melted

2 tbsp maple syrup (or honey)

¼ tsp salt

For the Peanut Butter Filling:

¾ cup natural peanut butter (creamy or crunchy)

½ cup canned coconut milk (or almond milk for a lighter texture)

¼ cup maple syrup (or honey)

1 tsp vanilla extract

¼ tsp salt

For the Chia Jelly Layer:

1 cup fresh or frozen berries (strawberries, raspberries, or a mix)

2 tbsp maple syrup (or honey, adjust to taste)

2 tbsp chia seeds

1 tsp lemon juice

Instructions

Make the Crust

In a bowl, mix almond flour, melted coconut oil, maple syrup, and salt until it forms a crumbly dough.

Press the mixture evenly into a 9-inch pie pan or tart pan. Refrigerate while preparing the filling.

Make the Peanut Butter Filling

In a bowl, whisk together peanut butter, coconut milk, maple syrup, vanilla extract, and salt until smooth.

Pour the peanut butter mixture over the crust and spread evenly. Place back in the fridge to firm up.

Make the Chia Jelly

In a saucepan, heat the berries and maple syrup over medium heat until they break down and become juicy. Mash slightly with a fork.

Stir in the chia seeds and lemon juice, then remove from heat. Let sit for 10 minutes to thicken.

Once cooled, spread the chia jelly over the peanut butter layer.

Chill & Serve

Refrigerate the pie for at least 2 hours (or overnight) to set.

Slice and enjoy this PB&J-inspired treat!

Prep Time: 15 mins | Chill Time: 2+ hours

Yields: 8 slices