No Bake Nut Butter Pie


(yields 6 - 8 oz jars)

Almond Crust:
1 1/2 cups almond flour
1/4 cup toasted almonds
1/4 tsp cinnamon
1/4 tsp salt
1/4 cup coconut oil (melted) 1 Tbsp maple syrup

  1. Mix together all ingredients in a large bowl until everything comes together

  2. Press into the bottom of your jars and set in fridge

Roasted Nut Butter Filling:

3/4 cup heavy cream
8 ounces cream cheese (softened)

1 cup Roasted Nut Butter
1/3 cup sugar
2 tsp vanilla
1/4 tsp salt


  1. Whip your heavy cream to a soft peak (should be sturdy but not too stiff)

  2. Set aside in a bowl and pop into your fridge

  3. Beat together the remaining ingredients until smooth and just a little fluffy

  4. Gently fold in your whipped cream

  5. Scoop your filling into the jars and let sit in your fridge for at least one hour or up to three day

Garnish with whatever you want! I used some homemade raspberry jam, whipped cream, toasted almonds, and fresh raspberries. Have fun with it, and try it with your favorite Moxie Nosh flavor!

Recipe and photo credit Tiny Whisk.

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