Vegan Peanut Butter Cup Pie


This was delicious and so easy to make. My son loves it as well!! he says it’s the best dessert I’ve ever made and everyone raved about it! Seriously delicious, vegans and non-vegans alike can appreciate how great this pie is! Chocolate and peanut butter–my absolute favorite combination!

Ingredients
   CRUST
  • 1 sleeve graham crackers (or sub similar gluten-free cracker/cookie)
  • 4 1/2 Tbsp melted vegan butter or coconut oil

   PIE
  • 12 ounces firm silken tofu, slightly drained and patted dry
  • 1/2 cup creamy salted natural peanut butter (I like Trader Joe’s brand)
  • 1/4 cup agave nectar or maple syrup (or sub honey if not vegan)
  • 1 14-ounce can (~1/34 cups) full-fat coconut milk OR coconut cream, chilled overnight (no shaking the can! You want the cream and liquid to remain separate)

   CHOCOLATE GANACHE TOPPING
  • 1 cup semisweet dairy-free chocolate chips
  • 1/3 cup non-dairy milk (I used full-fat coconut, but almond milk is fine, too)

To see directions and complete recipes visit Vegan Peanut Butter Cup Pie @ minimalistbaker.com


Komentar

Posting Komentar

Postingan populer dari blog ini

Gluten Free Chocolate Mousse Cake

Gambar
Gluten Free Chocolate Mousse Cake Prep time: 20 minutes  Cook time: >30 minutes  Yield: 1 8-inch cake Ingredients: CAKE 1 cup + 2 tablespoons (158 g) all-purpose gluten free flour (I used my Better Than Cup4Cup blend, but any of the others should work fine) 1/2 teaspoon xanthan gum (omit if your blend already contains it) 11 tablespoons (55 g) unsweetened cocoa powder (I prefer Dutch-processed in this recipe, but made it with natural cocoa powder and it worked fine) 3/8 teaspoon kosher salt 3/8 teaspoon baking soda 3/4 cup (150 g) sugar 1/2 cup + 1 tablespoon (126 g) sour cream, at room temperature 6 tablespoons (84 g) vegetable oil 1 egg + 1 egg yolk (90 g, out of shell) at room temperature, beaten 1/2 cup + 1 tablespoon (4 1/2 ounces) warm water (about 95°F) CHOCOLATE MOUSSE 1/4 cup (20 g) unsweetened cocoa powder (Dutch-processed is best, but natural will work, too) 1/2 cup (4 ounces) warm water 10 ounces dark chocolate, chopped 4 tablespoons (56 g) unsalted butter, chopped 2 cup
Baca selengkapnya

Buttermilk Pancakes

Gambar
A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made! Buttermilk Pancakes Yield: 12 - 5 inch pancakes Ingredients: 3 cups all-purpose flour 3 tablespoons white sugar 3 teaspoons baking powder 1 1/2 teaspoons baking soda 3/4 teaspoon salt 3 cups buttermilk 1/2 cup milk 3 eggs 1/3 cup butter, melted Directions: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready! Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
Baca selengkapnya

CHOCOLATE COVERED CAKE BITES

Gambar
Grab a box of cake mix and some frosting to make these yummy chocolate covered cake bites – a perfect treat for Valentine’s Day! INGREDIENTS 1 box of cake mix; plus any additional ingredients based on directions 1 container of frosting candy melts or almond bark food coloring (optional) To see directions and complete recipes visit CHOCOLATE COVERED CAKE BITES @ typicallysimple.com
Baca selengkapnya