• Put a large mixing bowl and the beaters from your electric hand mixer in the freezer.
• Grease a 9-inch pie plate, tart pan, or springform pan and set aside.

Prepare The Crust

• In a medium mixing bowl, combine almond flour, unsweetened cocoa powder, and sea salt. Stir in melted coconut oil and room temperature maple syrup, mixing until fully combined.
  2 cups fine blanched almond flour, ¼ cup unsweetened cocoa powder, ⅓ cup coconut oil, ¼ teaspoon fine sea salt, ¼ cup pure maple syrup
• Press the mixture into prepared pie plate and refrigerate while you prepare the filling.

Make The Filling

• Remove your large mixing bowl and beaters from the freezer and scoop out the solid portion of the chilled coconut milk into the bowl. Whip with an electric mixer until it’s light and fluffy. About 3-5 minutes.
  1 can (14 ounce) full-fat coconut milk
• In another bowl, add peanut butter, maple syrup, vanilla extract, and salt, then blend until smooth. You can use the same beaters from the whipped coconut cream.
  1 cup natural peanut butter, ⅓ cup pure maple syrup, 1 teaspoon vanilla extract, ¼ teaspoon fine sea salt
• Fold whipped coconut into peanut butter mixture until combined. Try not to over mix.

Assemble The Pie

• Pour the peanut butter filling into the prepared crust, smoothing out the top with a spatula. Refrigerate for at least 2 hours, or until the pie is fully set.

Add The Drizzles

• For the peanut butter drizzle, melt the peanut butter in a small bowl, and with a small spoon drizzle over the pie.
  2 tablespoons natural peanut butter
• For the chocolate drizzle, whisk together melted coconut oil, maple syrup, and cocoa powder, then drizzle over the pie.
  1½ tablespoons unsweetened cocoa powder, 1 tablespoon pure maple syrup, 1 tablespoon coconut oil
• Top the pie with chopped raw peanuts for added texture.
  2 tablespoons chopped raw peanuts
• Keep the pie refrigerated or frozen.