Kamis, 04 Juli 2019
This Vegan Fluffy Chocolate Peanut Butter Pie combines of my preferred flavors, chocolate and peanut butter. Few matters in existence are as steadfast and constant as peanut butter. I cherished it as a child and that i still go nuts (pardon the pun) for the stuff today! If you want chocolate and peanut butter as plenty as I do, take a look at this Vegan Chocolate Peanut Butter Sandwich Cookies or this easy Vegan Chocolate Peanut Butter Pie.
This recipe is lite, however but decadent. I think it’s the vegan coconut cream filling within the center, mixed with the peanut butter that gives it the feeling of tasting lite. In fact, the chocolate crust and the chocolate glaze over the pinnacle makes this recipe so luscious!
This is a perfect dessert to serve at a family amassing or birthday celebration with pals. First, it’s easy to make. second, you could make it the day earlier than and refrigerate it. 1/3, you’ll provoke your human beings with a number of the excellent of vegan deliciousness!
Ingredients
- 2 cups Oreo Cookies*
- 4 tablespoons vegan butter
- 8 oz vegan cream cheese softened*
- ¾ cup creamy peanut butter
- ½ cup sugar
- 2 teaspoons vanilla
- 1 can coconut milk , refrigerated overnight*
- 1 cup dairy free chocolate chips
Instructions
- Heat your oven to 350F.
- In your food processor place approximately 20 - 25 Oreos and pulse for several seconds until the cookies are finely crushed. Add the vegan butter and pulse until well-combined. Press the cookie crumb crust into the bottom of a 9" spring form pan (a pie pan will work well here too). Bake the crust for 5 - 7 minutes to set. Remove from oven and cool completely.
- Meanwhile, combine the vegan cream cheese, peanut butter, sugar and vanilla in a medium bowl. Use your mixer to beat these ingredients together until they're on the fluffy side. Set aside the bowl, but not the mixer.
- Next you want to get out that can of coconut milk that's been sitting in the fridge overnight. The reason you took that step was to help separate the fat part of the milk from the runny stuff at the bottom. So in a separate bowl spoon out the thick, fatty part of the coconut milk, leaving behind the runny stuff at the bottom of the can. (Don't throw out that runny stuff...we'll need that for the Chocolate Topping).
- Get out your mixer again (don't even worry about cleaning the beaters...it's all going to be combined in the end) and whip the coconut milk on high for several minutes until you've got a nice whipped consistency. The stiffer the peaks the better. Fold your coconut whipped goodness into the peanut butter mixture and stir them all together.*
- Pour the peanut butter filling on top of the cooled cookie crust and place in the refrigerator until set, about an hour.
- Next, in a small bowl combine the chocolate chips and the thin, runny coconut milk at the bottom of the can. If there wasn't much of the thin coconut milk, add a tablespoon or two of plant-based milk. Microwave this for 33 seconds. Carefully remove the bowl from the oven and top with a plate for about a minute, then stir until blended. If it's all melted, great. If not, return it to the microwave for 10 seconds or so. By this point the chocolate should be all melted. Stir it a little more and then let it set to cool for a few minutes so that it's still warm, but not hot. Spread the chocolate topping over the chilled peanut butter filling. Top with chopped peanuts
Recipe From : https://namelymarly.com/chocolate-peanut-butter-pie/