Crust:

• 1 cup peanut flour
• 1 cup THM Baking Blend
• 4 Tbsp. butter, softened
• 4 Tbsp. water
• 4 tsp. THM Super Sweet
• 1/4 tsp. mineral salt

Mix well in your food processor for about a full minute. You want it to be completely incorporated. Press the crust into a pie pan or 8x8" pan. (No need to spray the pan.) Set the pan in the refrigerator.

Filling:

• 1 and 1/2 cups cottage cheese
• 1/4 c. peanut flour
• 3 Tbsp. THM Gentle Sweet (or less if you prefer things less sweet)
• 1 cup THM optimized chocolate whey
• 1/2 cup THM integral collagen (optional)
• 1/4 cup on-plan peanut butter

Rinse out your food processor container and whiz up the above ingredients. 

In a small bowl, mix

• 2 tsp. gelatin
• 1/4 cup cold water

Mix well to bloom and then put the bowl in the microwave for 30 seconds. Now turn the food processor on low and slowly pour the gelatin into the mixture. Mix well on high so there are no lumps. Spoon the filling into the crust.

Whipped Cream Topping:

• 1 cup heavy whipping cream
• 3 Tbsp. THM Gentle Sweet

Get the whipping cream started in the mixer. In the meantime, mix together:

• 1 tsp. gelatin
• 4 tsp. water

Warm in the microwave for 20 seconds and drizzle into the cream while it’s whipping. When it’s stiff, spoon it over the peanut butter filling. Decorate with chocolate shavings.

 enJOY!