Vegan Food Nerd


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Peanut Butter Pie!

20140626_190927Peanut butter and chocolate and pie. I already knew I loved peanut butter and chocolate together, but putting them into a pie?! Oh man. This is a game changer. This recipe from the Minimalist Baker tastes pretty much like one giant peanut butter cup. The filling is fairly light, while the chocolate is a bit rich so it’s a great combination. I made this for a birthday boy who really loved it. I used some coconut and toasted pecans to top the pie with, but you can use any chopped nut or just leave it ungarnished if you wish (but the crunchy texture from the nuts is lovely).

Recipe adapted from Vegan Peanut Butter Cup Pie over at the Minimalist Baker.

Notes:

  • The Mustard Seed co-op sells vegan graham pie crusts so I used one for this recipe since it was ready to go in my freezer. You might be able to find something similar at your own local store. You can easily make your own pie crust though with vegan graham crackers pulsed in your food processor, mix in some melted earth balance or coconut oil and press into a pie dish.
  • The coconut milk must be chilled to make your whipped cream as this separates the fat portion from the liquid portion and you only want the solid stuff.
  • I actually preferred to slice the pie while it was still frozen, then allowing it to defrost before serving. It can be a bit tricky to slice otherwise. Just remove from the freezer and let it sit for about 5 minutes to make this easier to do.

Ingredients

1 vegan graham pie crust
1 12-14oz package firm silken tofu (I use Mori-Nu)
1/2 cup smooth natural peanut butter
1/4 cup maple syrup
1 14 oz can full fat coconut milk, chilled in the fridge at least overnight

Chocolate Ganache Topping
1 cup semisweet chocolate chips (Ghirardelli brand will give a nice rich topping)
1/3 cup non-dairy milk (coconut milk preferred, but almond milk works too)
1/2 tbsp melted coconut oil

Garnish (optional)

1/3 cup chopped, roasted nuts (peanuts or pecans would work)
1-2 tbsp unsweetened coconut

1) Preheat oven to 375 F.

2) Bake pie crust for 10 minutes, and allow to cool completely. In the meantime make your filling.

3) Add tofu, peanut butter and maple syrup to a food processor and blend until smooth, scraping down the sides if needed. If your peanut butter is unsalted you may want to taste and add a pinch of salt to your liking.

4) Whip your coconut milk into coconut whipped cream using my previous post for instructions.

5) Once nice and fluffy, gently fold your peanut butter mixture into the coconut whipped cream.

6) Pour filling into crust and smooth with a rubber spatula. Pop into the freezer for about 1 hour to chill.

7) Prepare ganache topping by adding chocolate chips, non dairy milk and coconut oil into a pan on low-medium heat. Stir gently and a smooth ganache should form.

8) Pour the ganache over the pie filling and use a rubber spatula to spread if necessary. Top with chopped nuts or unsweetened coconut or a mixture of both and pop back into the freezer to allow to set.

9) When ready to serve, remove from freezer and allow to defrost slightly before slicing and serving. Keep covered with plastic wrap and store in the freezer if there are leftovers.

Makes 1 super delicious pie!

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S’mores cookies

20140509_181624_LLS

s’mores cookies

In the last few months I have discovered a few new vegan food products that I either hadn’t tried before or it didn’t exist. Marshmallows were never something I really missed eating over the last 8 years or so, but when I decided to finally pick up a bag of vegan marshmallows I was incredibly surprised. Who knew that they would actually have the taste and texture of the original, gelatin filled product?! And they even melt?!

I decided to try making a s’mores cookie with the marshmallows and they are best eaten warm and gooey. To re-heat just quickly zap them in the microwave, or let it rest on your tea or coffee mug while it’s still steaming hot (which is what I have done a number of times and it works perfectly).

Notes:

  • I used Dandies mini marshmallows for this recipe which you can find at The Mustard Seed Co-op 
  • The first time I made these without the graham crumbs on top and instead mixed them in with the flour – I much preferred them with the graham crumbs on top. (This is also why you can’t see them in the picture)
  • I haven’t tried freezing them yet so I don’t know if they freeze well – let me know if you try it! Just keep in mind they might get eaten before you get a chance..
  • These were inspired by a recipe by Dreena Burton – if you want a plain chocolate chip cookie, or a gluten free option, see her recipe!

Ingredients:

2 cups whole-wheat pastry flour (or unbleached all purpose, or mixture of the two)
2 tsp baking powder
1 tsp baking soda
1⁄2 cup brown sugar (or coconut sugar)
1⁄2 tsp sea salt
2⁄3 cup pure maple syrup
1⁄2 tsp blackstrap molasses (add a touch more maple syrup if you don’t have molasses)
2 1/2 tsp pure vanilla extract
1⁄2 cup coconut oil, melted (or canola/veg oil)
2⁄3 cup non-dairy chocolate chips
2/3 cup mini marshmallows or chopped marshmallows (Dandies or Sweet and Sara’s)
1/4 – 1/2 cup of graham cracker crumbs

1) Preheat oven to 350°F (176°C). Line 1 or 2 cookie sheets with parchment paper

2) In a large bowl, sift in the flour, baking powder and baking soda. Add sugar, salt and stir until well combined.

3) In a separate medium bowl or mixing cup, combine maple syrup, molasses and vanilla. Stir in the oil until well combined.

4) Add the wet mixture to the dry mixture, along with the chocolate chips and marshmallows. Stir until just combined (do not overmix).

5) Place a large spoonful of the batter on the baking sheet and sprinkle generously with graham crumbs. Leave at least 2 inches between cookies as these do spread quite a bit as they bake.

6) Bake for 10-11 minutes, until just golden. Let cool on the cookie sheet for no more than 1 minute to prevent them from drying out – transfer to a cooling rack.

Makes 18-20 cookies.