For the crust:

2 cups almond flour

¼ cup coconut flour

1 tsp Paleozip pure collagen protein

¼ tsp Himalayan salt

2 tbsp. raw honey

½ cup coconut oil, softened or melted

Place almond flour, coconut flour, Paleozip, and salt in the bowl of a food processor. Pulse a few times to combine.  Add honey and coconut oil to flour mixture and process until the dough is well mixed.  Press the dough on the bottom an up the sides of a tart-pan. Bake on 350 until golden brown.

Filling:

1 cup creamy peanut butter

3 medium bananas

2 tsp. vanilla

1/8 tsp. Himalayan salt

¼ cup coconut oil

stevia to taste

Mix in a food processor or Vitamix blender.

Fill the baked crust with the filling.

Chocolate topping:

½ cup unsweetened almond milk

¾ cup good quality chocolate chips

Bring almond milk to a boil over a med flame.

Close the fire.

Drop in the chocolate chips and let sit for a minute or so.

When chips are melted stir until well combined.

Spread the chocolate ganache in a thin layer over the peanut butter filling.

Refrigerate or freeze the pie.

Serve cold or room temperature.