Salted Caramel Peanut Butter Pie
  1. Preheat the oven to 350 F and prepare a pie pan with non-stick spray.
  2. Place the crackers and coconut sugar into a food processor and pulse until small crumbles form.
  3. Add in the butter and pulse until combined and the mixture resembles wet sand.
  4. Press the crust mixture into the bottom and up the sides of the pie pan. Use a cup to press it down and
    pack it tightly.
  5. Bake the crust for 8-10 minutes and golden brown.
  6. Meanwhile, place the coconut cream and cream cheese into a mixer and beat until fluffy.
  7. Add in the peanut butter, vanilla and powdered swerve beat until well combined.
  8. Transfer to the cooled pie crust.
  9. Top with chocolate shavings, cover and chill for at least 3 hours or overnight before serving.
Recipe Notes

Macros per serving: (1 slice)

Calories: 300
Fat: 18g
Carbs: 26g
Protein: 8g