Crust:
3/4 cup (90g) coconut flour
1/4 cup (25g) cacao powder
2 tbsp coconut sugar
1/3 cup (70ml) melted coconut oil
2 pasture raised organic eggs, lightly beaten 

Filling: 
1 cup (230g) coconut cream (the top part of a chilled can of coconut milk)
3/4 cup (215g) smooth peanut butter
2 tbsp maple syrup
2 tsp vanilla extract
Pinch of salt 

Topping:
20g of dark chocolate (minimum 70%)
1 tsp of coconut oil
Small handful of chopped peanuts (optional) 

1) Preheat oven to 180°C (350°F). In a medium bowl, combine coconut flour, cacao powder and coconut sugar. Stir in the melted coconut oil and eggs until a dough forms. Use your hands to gather the dough into a ball. Grease a 25cm (10inch) pan with coconut oil. With your hands, press the dough firmly and evenly into the pan. Prick the base with a fork. Bake in the oven for 17mins, and then let cool.

2) While the crust is baking and resting, make the filling.
Option 1: Add the coconut cream to a medium bowl and whisk until smooth. Add peanut butter, maple syrup, vanilla and salt, and combine until smooth.
Option 2: You can alternatively put all of the filling ingredients in a food processor and blend until smooth. This will result in a creamier and lump-free filling.

3) Pour the filling in the cooled crust, smoothing the surface with a spatula. Refrigerate the pie for 1h30 to 2h until fully set.

4) Before you remove the pie from the fridge, melt the chocolate and coconut oil in a heat proof bowl over a double boiler (bain marie). Drizzle the melted chocolate over the chilled pie, and sprinkle with chopped peanuts. Store the pie in the fridge before serving.