Chocolate Peanut Butter Swirl Pie! MMMMMMMMMM!

Well this beautiful pie is one of my faves! Who doesn't love peanut butter and chocolate!?? Weird people, that's who! :) I won't hold it against you if you're not a die hard fan:) There's always mint chocolate chip pie! But for now, peanut butter is the star of this show! Most of my pies like this are raw. This one is not however, simply because of the roasted peanuts I use. I have a vitamix, so I make my own PB with unsalted, dry roasted peanuts. But you can always buy your favorite natural brand and use that. I also love the mix of peanut butter and chocolate together so I include a chocolate mousse layer. If you like more PB than chocolate, just cut out the chocolate mousse altogether. It will be slightly shorter,but still delicious! This pie is kind of a labor of love, meaning it's a little time consuming and specific because of the layering. Which has more to do with presentation than anything. So I'll totally understand if you skip the layering and just blend everything all together and eat it with a spoon! It'll still be gooood! :D

First layer-The Crust:

1c. raw almonds
1c. dry roasted, unsalted peanuts
8 medjool dates
1tbls. coconut oil
2tbls. cocoa powder(optional) If you want extra chocolate flavor :) if not, omit.
2tbls. almond or coconut milk
Blend first 3 ingr.together in a food processor until dates are completely processed. Then add the rest and blend til mixture comes together. Pour into a 7 or 8" spring form pan and press until it's all even.
Second layer- Chocolate Mousse (optional) but delicious!
1 very ripe avacado
4tbls. cocoa powder
1/4c. honey or 1/4c. birch xylitol or coconut sugar
Blend together in vitamix or food processor until creamy. Pour on top of crust layer. At this point you can either put it in the freezer to set while you make the third layer, if you want it all to look separate. If you want to swirl the chocolate and PB layer, then wait to freeze til all layers are done.
Third layer- Peanut Butter Filling
3/4c.creamy peanut butter (homemade or a good natural brand)
1/2c. raw cashews
4tbls. coconut oil
1/4c. birch xylitol or coconut sugar
5-6 packs of sweet leaf stevia. Depends on personal taste.
Blend together in food processor until creamy. Spread on top of mousse layer.If swirling, take a knife or toothpick, and gently swirl the peanut butter in with the chocolate until desired look is reached. Grate some chocolate on top or top with a couple chocolate chips. Freeze for at least 2 hours to set before removing from springform pan. This pie keeps beautifully in the freezer, even uncovered which is my personal fave, or refrigerate for up to a week. It usually softens very quickly if left out, but still cuts quite easily even when kept in the freezer. :)