Ingredients:

  • 1.5 cups (150g) chocolate cookie crumbs
  • 5 tbsp (70g) unsalted butter, melted
  • 1 tbsp (12g) coconut sugar
  • 8 oz (225g) low-fat cream cheese, softened
  • 0.5 cup (125g) natural creamy peanut butter
  • 1/3 cup (80ml) honey
  • 0.25 cup (60g) plain Greek yogurt
  • 1 tsp (5ml) vanilla extract
  • 2 cups (480ml) heavy whipping cream, chilled, divided
  • 3 tbsp (25g) unsweetened cocoa powder
  • 3 tbsp (35g) powdered sugar
  • 0.5 tsp (2.5ml) vanilla extract

Instructions:

  1. Combine chocolate cookie crumbs, melted butter, and coconut sugar in a bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Freeze for 10 minutes to set.
  2. Beat softened low-fat cream cheese, natural peanut butter, honey, Greek yogurt, and 1 tsp vanilla extract until smooth.
  3. In a separate bowl, whip 1 cup of heavy whipping cream until stiff peaks form, then gently fold the whipped cream into the peanut butter mixture using a rubber spatula. Pour into the crust and smooth the top.
  4. Combine the remaining 1 cup of heavy cream, cocoa powder, powdered sugar, and 0.5 tsp vanilla extract. Whip on high speed until thick and airy.
  5. Spoon the chocolate cream over the peanut butter layer and create decorative swirls. Refrigerate for at least 4 hours before slicing.