Isn’t Chocolate and Peanut Butter amazing together? My best friend got me
hooked on the combination when we were kids and the only ice cream she would get at Baskin Robins was chocolate peanut butter. I frequently search out a way to add peanut butter into chocolate recipes but you can always leave it out if you
don’t like it as much as me or if you are serving someone with an allergy. So chocolate and peanut butter made into a pudding seemed like a pretty good idea to me. My Mom used to use that instant pudding mix to make pudding and put them in little bowls in the fridge; I remember it being very hard to wait the appropriate cooling time before we got to eat it! Then we would stir in some cool whip or vanilla ice cream, yum! Did
anyone else love that? So, my taste may have changed a bit but I wanted to replicate that wonderful experience of pudding, vegan style. So I noticed that “Vegan Pie in the Sky”, a newly published book, had a pudding pie recipe and this is how I made my variation. I don’t think you’ll be disappointed with this; we weren’t! And I got to use the local Grenada chocolate, a bonus!
What you’ll need:
-Pie crust; store bought or homemade
-3 cups almond milk
-1/4 cup cornstarch
-1/3 cup sugar
-3 tbls. cocoa powder with no additives
-3 tbls. vegan chocolate chips
-1/3 cup peanut butter
-1 tsp. vanilla extract
-Whip cream (optional) for serving (recipe below)
What’s Next:
-In a medium sized pot, combine 1 cup of the milk with the cornstarch and whisk until dissolved
-Whisk in remaining milk, sugar, and cocoa powder
-Bring to a boil whisking occasionally. Once boiling, reduce heat to slow boil and whisk constantly until the mixture is thick
-Add chips and peanut butter and stir until melted and incorporated. Add vanilla
-While the mixture is hot pour into in the pie crust and let cool on the counter for 20 minutes.
-Place parchment paper over the filling so a skin doesn’t form and refrigerate at least 3 hours
-Serve with whip cream if you wish (hint you’ll need to start this at least 10 hours before serving)
What you’ll need (for the whip cream):
-1 can coconut milk (not the “light” version)
-sugar, stevia, or agave to taste
What’s Next:
-Open the can of coconut milk (do not shake it first) and leave it to sit in your fridge for about 10 hours
-Pour the coconut milk in a bowl (if you want the cream even thicker you can leave out the water part at the bottom of the can
-With a hand mixer or beaters whip in your sugar to taste
That’s it, enjoy!
hooked on the combination when we were kids and the only ice cream she would get at Baskin Robins was chocolate peanut butter. I frequently search out a way to add peanut butter into chocolate recipes but you can always leave it out if you
don’t like it as much as me or if you are serving someone with an allergy. So chocolate and peanut butter made into a pudding seemed like a pretty good idea to me. My Mom used to use that instant pudding mix to make pudding and put them in little bowls in the fridge; I remember it being very hard to wait the appropriate cooling time before we got to eat it! Then we would stir in some cool whip or vanilla ice cream, yum! Did
anyone else love that? So, my taste may have changed a bit but I wanted to replicate that wonderful experience of pudding, vegan style. So I noticed that “Vegan Pie in the Sky”, a newly published book, had a pudding pie recipe and this is how I made my variation. I don’t think you’ll be disappointed with this; we weren’t! And I got to use the local Grenada chocolate, a bonus!
What you’ll need:
-Pie crust; store bought or homemade
-3 cups almond milk
-1/4 cup cornstarch
-1/3 cup sugar
-3 tbls. cocoa powder with no additives
-3 tbls. vegan chocolate chips
-1/3 cup peanut butter
-1 tsp. vanilla extract
-Whip cream (optional) for serving (recipe below)
What’s Next:
-In a medium sized pot, combine 1 cup of the milk with the cornstarch and whisk until dissolved
-Whisk in remaining milk, sugar, and cocoa powder
-Bring to a boil whisking occasionally. Once boiling, reduce heat to slow boil and whisk constantly until the mixture is thick
-Add chips and peanut butter and stir until melted and incorporated. Add vanilla
-While the mixture is hot pour into in the pie crust and let cool on the counter for 20 minutes.
-Place parchment paper over the filling so a skin doesn’t form and refrigerate at least 3 hours
-Serve with whip cream if you wish (hint you’ll need to start this at least 10 hours before serving)
What you’ll need (for the whip cream):
-1 can coconut milk (not the “light” version)
-sugar, stevia, or agave to taste
What’s Next:
-Open the can of coconut milk (do not shake it first) and leave it to sit in your fridge for about 10 hours
-Pour the coconut milk in a bowl (if you want the cream even thicker you can leave out the water part at the bottom of the can
-With a hand mixer or beaters whip in your sugar to taste
That’s it, enjoy!
RSS Feed
