No-Bake Peanut Butter Pie

Another recipe! I’ll admit that my reprieve from sickness didn’t last long (maybe 1-1/2 days), but it was long enough for me to make this guy. A no-bake coconut cream peanut butter pie with a black bean chocolate ganache. Sounds so weird, but I assure you it’s delicious.

Also: All the cooking or baking I do lately is the cheater way.

For this dessert, I used a pre-made (gluten-free) graham cracker crust.

No regrets.

NO-BAKE PEANUT BUTTER PIE

*Vegan provided you use dairy-free chocolate.

What you’ll need . . . 

For the filling:

• 1 can coconut cream, just the cream (save liquid)
• 1/4 to 1/3 cup peanut butter
• 1 to 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• pinch sea salt

For the ganache:

• 1/2 cup black beans, rinsed
• 1 tablespoon coconut liquid
• 1/2 cup bittersweet chocolate
• 1 tablespoon coconut oil

Method . . . 

1. Place the filling ingredients in a bowl and beat together with a hand mixer (or use a stand mixer) until smooth. I used 2 tablespoons of maple syrup and it was actually quite sweet, so try 1 to start.
2. Pour this mix into your pie crust and refrigerate for half an hour.
3. In a food processor, blend together the black beans with the tablespoon of coconut liquid.
4. Then on your stovetop, melt the coconut oil over low heat and add in the bittersweet chocolate (if you’re using a bar, cut it up into tiny pieces).
5. Add the chocolate to the beans and blend in the processor until smooth.
6. Then gently spread this “ganache” over the peanut butter layer. Then put everything in the fridge for an hour or so to firm up.

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Vegan-ized SK Chocolate-Peanut Butter (Cup)cakes

Dearest readers: You've all been so patient. Those of you who are like, "what the HECK is up with Ashley's new diet? I WANT THE SWEET STUFF!!!" Well, you're gonna get the sweet stuff. Right now. And better than ever! In fact, this post doesn't even need the usual rambling paragraphs about how great these cupcakes taste. No -- I just need to shut up and give you the recipe. Right?

Right.

Now, if you'll remember, I was lusting over Smitten Kitchen's chocolate peanut butter cake on DAY 3 of the detox. Of course, I found the post AFTER I started my whole detox-y thing. And though my eating isn't 100% vegan/raw/detox-ish/etc./etc./etc., I still didn't want to throw in lots of eggs and butter. But it was the day before our New Year's Eve party, and I just HAD to make this. So I set out to make it at least a tiny bit healthier.

Hope you enjoy!

What you'll need for the chocolate cupcakes . . .

• 6 tablespoons applesauce
• 2-1/4 cups soy milk
• 1 teaspoon vanilla extract
• 2 tablespoons white vinegar
• 1-1/2 cups wheat pastry flour
• 1 cup unbleached all-purpose flour
• 2/3 cup cocoa powder
• 2 cups unbleached cane sugar (I used Sugar in the Raw)
• 1/2 teaspoon salt
• 2 teaspoons baking soda

Method . . .

1. Preheat your oven to 375 degrees F. Insert cupcake liners into a medium cupcake pan.
2. Whisk together the applesauce, soy milk, vanilla, and vinegar in a large bowl.
3. In another bowl, mix together the dry ingredients.
4. Cup by cup add the dry ingredients to the liquid ones. Beat well.
5. Fill cupcake liners 3/4 full. Bake for approximately 20 minutes, or until the top of the cupcake is rather firm and a toothpick inserted in the middle comes out clean.
6. Cool and then frost (recipe below).
   

What you'll need for the frosting . . . (makes about 5 cups)

• 10 ounces vegan cream cheese, at room temperature (I used Tofutti)
• 4 ounces Earth Balance (or other butter substitute), at room temperature
• 5 cups vegan confectioners’ sugar, sifted
• 2/3 cup smooth peanut butter (I used Skippy Natural)
  

Method . . .

1. In a large bowl with an electric mixer, beat the vegan cream cheese and Earth Balance until light and fluffy. Gradually add the confectioners’ sugar -- 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. (Doing it 1 cup at a time is VERY important.)
2. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
3. Add the peanut butter and beat until thoroughly blended.

***To make the topping -- my version of SK's chocolate-peanut butter ganache -- just melt together 1/2 cup peanut butter with 1/2 cup vegan semi-sweet chocolate chips (my favorite is the Sunspire brand). Mix in 1 tablespoon vanilla extract . . . and you're good to go. Just spoon on top and let cool (or not!).

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