Thursday, July 29, 2010

Gluten-Free Vegan Peanut Butter Chocolate Pie

Much as I love chocolate and peanut butter together, I don't usually care for peanut butter and/or chocolate pies. They are just too rich. My sister has the same problem. So, with that in mind, she made this pie for dessert recently, by pulling components from a few different sources. I liked this pie. It tasted like a peanut butter cup, without being too rich. And I thought the crust was a really good choice for it too. I'm not a fan of the typical flaky crusts. I usually just like graham cracker or cookie based crusts. I'm definitely a fan of almond meal/flour baked goods.

Gluten-Free/Vegan Peanut Butter Chocolate Pie

1 and 1/2 cups almond flour
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1/4 cup grapeseed oil
2 tablespoons agave nectar
1 teaspoon vanilla extract

In a medium bowl, combine almond flour, salt, and baking soda. In a small bowl, combine grapeseed oil, agave, and vanilla. Stir wet ingredients into dry ingredients. Pat dough into a 9.5 inch glass pie dish. Bake at 325° for 10 to 15 minutes, until golden brown.

Chocolate Cream Layer
1 can coconut milk
a small pinch sea salt
2 tablespoons arrowroot powder
1/4 cup agave nectar
1 tablespoon vanilla extract
1 cup dark chocolate chips (73% cacao)

Bring coconut milk and salt to a boil in a medium pot. Sift arrowroot powder into the pot, whisk vigorously by hand or with a hand blender for 2 minutes. Whisk in agave and vanilla. Remove from heat and let stand for 1 minute. Add chocolate, stirring vigorously until completely melted. Chill in refrigerator for 1/2 hour until cool. Place in cooled pie crust.

Peanut Butter Cream Layer
1/2 pound extra-firm silken tofu
1/2 cup creamy peanut butter
1/4 cup plus 2 tablespoons sugar
1 tablespoon soymilk
1 teaspoon vanilla extract

Combine all of the filling ingredients in a food processor or blender and blend until smooth. Spoon on top of chocolate layer in pie shell. Refrigerate for at least two hours.

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