in a Power Packed Pie
The choice of nut can be altered with some slight variation to the outcome. Almonds eaten in quantity can be inflammatory, which is important to know if you are attempting to reduce pain. I’ve made this with walnuts and almonds, but many types of nuts can work.
Your choice of ingredients matters. Yogurt must be free of added sugar and without carrageenan, which is a highly inflammatory additive used as a stabilizer. Honey that is not raw, lacks the benefits that raw, unfiltered honey provides. Peanut butter should be free of sugar and additives to avoid adding inflammation. If you can buy non-GMO products you can limit the pesticides that travel with these crops and cause damage to the body.
You can also turn this recipe into a beautiful single serving dessert in lead-free wine glasses or parfait glasses. Using leaded products will allow the lead to leach into your food, so avoid them at all cost since these need some resting time in the glass container.
To make a parfait instead of a pie, layer about 2 inches of filling with about a 1/2 inch of crust material and repeat with 2-3 layers. Chill. These will last several days in the refrigerator.
1 cup almonds
1/3 cup raw, unfiltered honey
1 tbls. cocoa
1 cup peanut butter, crunchy or smooth
1 cup cultured plain yogurt
1/3 cup raw, unfiltered honey, optional
Grind almonds to rough stage in food processor. Add honey and cocoa and grind to a smaller, uniform cut without grinding to the point of becoming butter. Press this mixture into a pie pan. If the mixture is dry you can add more honey.
Mix peanut butter with yogurt and honey and pour into crust. Chill for several hours so crust and filling can join for serving.