You guys, I must love you very very much to be sharing such a special recipe with you guys from my newest cookbook, Juli Bauer’s Paleo Cookbook. But I’m feeling super excited about this book and incredibly happy about all the people who preordered it and shared their pictures on social media yesterday! So you got me inspired to share one of my favorite desserts from the book, my “Peanut” Butter Cream Pie! My ultimate favorite dessert recipe in the book is still the Flourless Chocolate Layered Cake, but this takes a close second.

When I first made this dessert almost a year ago, I absolutely loved it, but it needed a little bit of help in the beauty department. That’s where Hayley came in. When I wrote and created this book, I worked with Bill and Hayley of Primal Palate to get the photography just perfect. And to get some food pictures styled just right, that’s where Hayley hits the nail on the head. Is that a good analogy? Whatever. It may be because her background is in professional makeup so she’s use to taking some sketch ass looking things and making them beautiful, but either way, she is amazing at both face styling and food styling. So as I made this cream pie, she helped pipe the whipped cream and drizzle the chocolate, while I was pretty much just ready to throw it on a plate and hope for the best. She really made this pie so beautiful, we barely wanted to eat it. For about 3 minutes….until the photos were done…then we devoured it. Bill even said that he wished this recipe was in their book, which is a HUGE compliment since their recipes are so outstanding.

Working with Bill and Hayley really got me so inspired to challenge myself to get better at both cooking and food styling. As creating this book has come to an end, I continuously want my own food photos on the blog to get better and better and match the beautiful style they created throughout the book!

Can you tell I’m a little emotional about how much I love those two people? I’m just getting excited because I get to see them soon while I’m on book tour. WAIT, you didn’t know I was on book tour? Come on now! I started last night in Denver, now I’m actually on a flight to Atlanta, then to Boston, New York, Pittsburgh and Chicago! Are you coming to visit me? You totally should! And give me restaurant recommendations, that’s always helpful in a new city! Click here to see all book tour details!

Book Tour_Juli

Did you already get your book?! So excited to see what you guys think of all these recipes! Be sure to share your Juli Bauer’s Paleo Cookbook creations on social media using the hashtag #julibauerspaleocookbook so I can see all the pictures! And I would absolutely appreciate it SO much if you had time to share a review on Amazon about what you thought of the book, the recipes, the photography, whatever! Those reviews are so helpful and I would be forever grateful. If you were in front of me, I would kiss you on the forehead for leaving a review!

Thank you guys so so much for the continued support and I cannot wait to hear from all of you!

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Juli Bauer’s Paleo Cookbook “Peanut” Butter Cream Pie

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  • Yield: 10 inch pie 1x

Ingredients

Scale

For the filling:

For the crust:

  • 1 cup raw cashews
  • 1⁄2 cup raw almonds
  • 2⁄3 cup coconut sugar
  • 1⁄4 cup unsweetened cocoa powder
  • 1⁄4 cup (1⁄2 stick) butter, melted
  • 1⁄2 teaspoon vanilla extract
  • pinch of fine sea salt

For the toppings:

Instructions

  1. Refrigerate the cans of coconut milk overnight to help the coconut cream separate from the coconut water. When you’re ready to make the pie, open the cans. The coconut cream should have separated from the water and risen to the top. Scoop off the white, creamy layer and reserve the coconut water for drinks and shakes.
  2. Make the crust: Pulse the cashews and almonds in a food processor until a nut meal begins to form. Then add the rest of the crust ingredients and pulse until completely combined.
  3. Press the crust mixture into the bottom of a 10-inch tart pan and up the sides as much as possible. Place the pan in the fridge to harden the crust a bit.
  4. While the crust is chilling, make the filling: In a medium saucepan over medium heat, whisk together the sunflower seed butter, honey, vanilla extract, cinnamon, and coconut cream until smooth and well combined. Once smooth, reduce the heat to low and add the gelatin 1⁄2 teaspoon at a time, whisking continuously, until the gelatin has completely dissolved and the mixture has thickened.
  5. Pour the filling mixture over the crust and smooth it out with a spatula. Refrigerate for at least 3 hours, until firm.
  6. Once the pie is firm, make the whipped cream.
  7. Melt the chocolate in a double boiler or in a bowl in the microwave. Using a spoon, scoop up the melted chocolate and pour it over the pie, moving the spoon back and forth to create a pretty pattern. Pipe the whipped cream on top of the pie as desired and serve immediately.
  8. Store the pie in the refrigerator, covered, for up to 1 week.

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Juli Bauer’s Paleo Cookbook Sneak Peek Recipe: Thai Coconut Chicken Salad

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38 Comments

  1. Julianna says:

    ok, this pie looks ridiculously good. excited to get my hands on your cookbook! i made a few recipes from your site for my boyfriend last week and he is begging me to make more because they were so good. so thank you for always posting the most delicious food! hope you have a wonderful book tour!

  2. Annie says:

    This pie sounds amazing!! My husband and I like to host parties for our friends during the summer, it’s now called “Burgers and Beers” night. I can’t wait to make this for my gluten free peeps!

    Would almond butter work as well?

    Happy Book Tour!

    1. juli says:

      yes, just wouldn’t be the same flavor!

  3. Ryan Kojan says:

    whoa amazing!! any suggestions for butter substitutes?

    1. juli says:

      ghee or coconut oil

  4. Nikki G says:

    I’m gonna make this for my son’s first birthday!! Sounds delicious! One question – I have some cans of pure coconut cream (5.4 oz cans) – how many do you think it would take to substitute for the cream at the top of the coconut milk cans? I was thinking of using 3 of the 5 oz cans of cream?? Thanks & your buffalo chicken casserole is AMAZING!!!! I don’t know if I’ll be able to wait until Christmas for your cookbook! 🙂

    1. juli says:

      i think that would be a perfect amount!!

  5. Kat says:

    Can’t wait to make this. The cookbook is stunning and I’m very happy I bought it. Also, the flourless chocolate cake…there are no words for how much I want to eat that. It calls for a lot of butter though. What do you think would happen if I swapped it all out for coconut oil? Would the cake still work? What about the frosting? Thanks.

    1. juli says:

      yes it should still work just fine!! i haven’t tried it that way, but I’m sure it would still be great!

  6. Sam says:

    Hi Juli!

    Wondering what your go to brands are for coconut milk. Which full-fat type did you use for the filling on this pie?

    Can’t wait to try out some recipes from your beautiful new book and possibly meet you this Friday in Chicago!!

    1. juli says:

      i usually use thai coconut full fat canned coconut milk!

  7. Amy says:

    I always applauded you on your avoidance of coconut sugar so I was a little sad to see it in the crust of this recipe… This does still look AMAZING though, I’ll just have to make it without the crust. 😉

    Can’t wait to see you on your second go ’round in Chicago!!

    1. juli says:

      I love coconut sugar, i don’t try to avoid it, i just like maple sugar a little more. but you can use maple sugar in this crust instead of coconut sugar

      1. Amy says:

        Sorry, I just meant of your posted recipes that I’ve read it seemed like you opted for honey or maple syrup or dates instead and I really loved that. That’s all. I definitely applaud you for all of your hard work. You make all of our lives so much easier (and tastier!). I haven’t tried maple or date sugar but I have recently purchased date sugar, I’m certain it will respond similarly. 🙂

  8. Susan says:

    This looks amazing, and I LOVE that I don’t have to turn on the oven! Do you think the taste might be improved with Cashew or macadamia butter instead of sunflower? I’ve never tried sunflower butter, so I don’t know if there’s something special about it that makes this taste peanutty?

    1. juli says:

      it has more of a peanut butter flavor then cashew or macadamia but you could still use those nuts if you prefer, just know it won’t taste the exact same

      1. Susan says:

        Thanks Juli, who knew?! I’ll have to pick up some sunflower butter then cuz I definitely want that peanutty taste.
        Hoping to catch your tour in SF. Really want to order now on Amazon, but doubt the bookstore allows walked-in books, so guess I’ll be patient and wait til then. Are you giving talks at the signings too? FYI, many good paleo-esque dining choices in SF and Peninsula thru about Palo Alto, not so much southward though.

  9. Laura says:

    Hi Juli,

    Can’t wait to try this for Thanksgiving! I know peanut butter isn’t strict paleo,but do you think it would still work in this recipe or would you recommend sticking with the sunflower butter?

    Thanks!

    1. juli says:

      oh yeah that would definitely work and in my opinion, it would taste better lol!

  10. Susan says:

    Julie this looks like the cake I will make for my husbands 60th Birthday. Could I use ghee instead of butter? Thanks!

    1. juli says:

      yes!!