Icebox Peanut Butter Cream Pie: For Mikey

• Crust
• 1 3/4 cups almond meal
• 1/4 cup melted coconut oil
• 2 tablespoons agave nectar
• Peanut Butter Filling & Chocolate Top Layer
• 1/2 cup peanut butter (smooth or chunky, your preferance)
• 1/4 cup coconut or another non-dairy milk
• 1 small banana
• large pinches of salt
• (optional) sweeten with agave to taste
• 1 small banana or 1/2 of an avocado
• 1/2 cup non-dairy milk
• 6 tablespoons cacao powder
• small pinches of salt
• (optional) sweeten with agave to taste

1. Mix the crust ingredients together, they should have the texture of wet sand. Press into a nine-inch pie tart and chill in the refrigerator for at least 30 minutes while you prepare the peanut butter filling.
2. Blend or whip together the ingredients for the peanut butter filling (ingredients 1-5: banana through agave). Pour into crust, and return to the refrigerator or freezer for an hour to set up before adding the top layer.
3. Blend all of the ingredients for the chocolate layer (ingredients 6-10:banana/avocado through agave) together until smooth. Pour over the peanut butter layer, and return to the freezer until the pie is set, another hour or so.
4. Grab some forks and share with your loved ones, preferably straight out of the pan before it melts.

crust, almond meal, coconut oil, nectar, peanut butter, peanut butter, coconut, banana, salt, banana, nondairy milk, cacao powder, salt

Taken from food52.com/recipes/14044-icebox-peanut-butter-cream-pie-for-mikey (may not work)