Beautiful Vegan Peanut butter Cup Pie


Vegan Peanut butter Cup Pie Luxury Vegan Peanut butter Cup Pie


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 full-fat coconut milk OR coconut cream (1 can
    yields ~1 3/4 cups // 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)









Instructions






  1. Preheat oven to 375 degrees F (190 C) and lightly oil a
    standard glass pie pan (8 inches x 1 1/4 inches // as original recipe is
    written).

  2. Add graham crackers to a food processor and process until
    you achieve a semi-fine meal. A little texture is OK, just remove any large
    pieces that didn’t get ground. Add melted butter and pulse to combine.

  3. Add to greased pie pan and press down with your fingers to
    flatten. You can lay a piece of plastic wrap over the top when pressing down to
    ensure a more uniform layer. Bake for 10 minutes or until golden brown. Remove
    and set aside to cool.

  4. Add tofu, peanut butter, maple syrup or agave to a blender
    or food processor and blend until smooth, scraping down sides as needed. Taste
    and adjust seasonings as needed, adding more agave for added sweetness or a
    pinch of salt if your peanut butter wasn’t very salted.

  5. Next, scoop out the cream of your coconut milk or cream and
    whip into whipped cream in a large, chilled mixing bowl. Find trouble-shooting
    tips here. Optional: sweeten with a little powdered sugar and vanilla.

  6. Fold the peanut butter-tofu mixture into the whipped cream.

  7. Pour filling over crust and pop in the freezer to chill.
    Once it’s fairly chilled and slighty firm (about 1 hour), prepare your ganache.

  8. Add chocolate chips to a bowl and heat your non-dairy milk
    to a low simmer. Then pour over chocolate chips and don’t touch for 5 minutes
    to allow it to melt. Then stir gently with a spoon or rubber spatula until a
    smooth ganache forms. If it doesn’t quite melt, you can also heat it in the
    microwave in 10 second increments until smooth and melted.

  9. Spoon over the top of the pie and spread in an even layer
    with a knife or spatula, working quickly as the ganache will get clumpy if it
    sets too long.

  10. Top with crushed, salted roasted peanuts (optional) and pop
    back in the freezer to set. 20-30 minutes before serving, remove from freezer
    and serve. Alternatively, you can chill this in the fridge, but it is much more
    delicate to slice and serve, but just as delicious.

  11. After the initial chill, make sure you cover the pie with
    plastic wrap to keep it fresh.
















































This article and recipe adapted from this site







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