I made up a recipe today.
I wanted a vegan Peanut butter pie. I had planned on one based on silken tofu, but alas, my silken tofu has been hard to find. So I looked up recipes, most of them rely on either tofu or coconut oil/cream. I'm allergic to coconut, so those options were out, and I wanted the pie to be relatively healthy.
I settled on beans.... the rest of my weekly crockpot full
and marshmallows for fluff factor.
I measured nothing, but here is my attempt to recreate what I did (because it is awesome) in case you want to try something like it.
Blend a chocolate date- nut crust
- 1 cup pitted dates
- 1 cup walnuts
-1/2 cup cocoa powder
- milk (of choice) as needed for consistency
Press into pie tin
Peanut Butter Fluff Layer- use blender
- about 2 cups of beans (any style)
-about 1 cup natural peanut butter
- 2 tsp vanilla
-Cinnamon
-1/2 cup maple syrup
- Milk to achieve desired consistency (keep adding more little by little until it gets fluffy
Now Microwave most of a bag of mini marshmallows until it gets fluffy- then fold in peanut butter mixture.
Pour the mixture into the crust, saving about 1/2 cup of it.
Chocolate topping-
Microwave a bag of dark chocolate chips with the 1/2 c of leftover peanut butter mixture. (30 seconds at a time until melted). Spread on top of peanut butter layer.
Chill.
