MOCHA PEANUT BUTTER PIE

I've always enjoyed cooking more than baking - so why is it I've suddenly turned into a creator of unconventional sweet treats? Maybe it's the pure joy on a face when they take that first bite and grin. Or making someone's day when they find out they can finally actually eat something they thought they never could again. I love taking old ways and techniques and putting a fresh spin on them for a new generation of people who care about what they are putting in their bodies. Not everyone wants (or can tolerate) the typical butter-laden, refined sugar-coated, gluten-filled desserts that we have so long been used to. And I'm not saying that you can't still continue to use those old family recipes that have been passed down, but I personally take pride in knowing that I'm making recipes that are more health-conscious & accessible to all! Let them eat cake...er, PIE.

This recipe is for the filling only. Use whatever pie crust of your choosing. I used my "Free" Pie Crust and added 2 TBLS of unsweetened cocoa to it, for a chocolatey kick. Because peanut butter + chocolate = match made in heaven! ALSO: this recipe is NO BAKE and vegan if you use an egg replacer in the “Free” Crust or another vegan-friendly crust!

MOCHA PEANUT BUTTER PIE

Yields: 10-12 slices
Prep Time: 5 minutes
Cook Time: Nada! Refrigerate for at least 2 hours before slicing.

INGREDIENTS

1 pie crust
12 oz block firm tofu, drained from water
1 cup smooth peanut butter
1/4 cup unsweetened almond milk
1/4 cup date paste or agave
1 TBLS vanilla extract
2 TBLS ground coffee

Optional Garnish:

chrushed coffee beans
peanut butter drizzle
almonds

DIRECTIONS

Add tofu, PB, almond milk, sweetener of choice, vanilla extract, and ground coffee to a blender. Blend until creamy (you make have to scrape the sides a couple times). Pour into a pre-baked pie shell of your choice, garnish if you’re feeling fancy, and refrigerate for at least 2 hours! Lasts up to one week in the refrigerator.

Comments

INSTANT POT COCONUT YOGURT

Avoiding dairy for one reason or another? I've been off of it for weeks now, and my tummy + skin have never been happier! The HARDEST thing to give up was yogurt (no, not cheese - YOGURT!), and I got fed up with paying $2-$3 per 10 ounce container. Like, ouch. This INSTANT POT COCONUT YOGURT is so easy, literally anyone could do it. That means YOU. All you need is an Instant Pot (which if you don't have this already, PLZ, add it to your Christmas list). Feel free to add a sweetener if you think you won't like it plain. I tend to add so many toppings when I eat it or use it in recipes (like these muffins ) in place of dairy ingredients, that I prefer not to add any. Make it your own! As far as the starter yogurt goes, you can buy a plain container of coconut yogurt from a grocery store for the first batch - save some of the homemade for future batches! INSTANT POT COCONUT YOGURT Yields: 4 - 12 ounce jars Prep Time: 5 minutes Cook/Rest Time: 12-14 hours ...

GOLDEN MILK COOKIES

You know those uber-trendy lattes that you've seen all over the 'gram? This is the COOKIE version. I've been making myself turmeric lattes ever since it turned chilly, and one night while sipping the yellow stuff (while soaking in a bubble bath, I might add!), the idea hit me to turn them into warm, ooey-gooey spiced cookies. First things first, I got on Pinterest. Surely SOMEONE has had this same thought, right?? WRONG. There is not one recipe for Golden Milk Cookies anywhere to be found. Well, not until these! Lucky for you, I sacrificed my Saturday afternoon to test the waters and see what I could produce. The result? A tender, perfectly-spiced, chewy in the middle, crispy around the edges, golden specimen. And now I feel like it is my civic duty to bring these cookies to the internet. The world NEEDS these cookies. Why, you ask? I want you to close your eyes. Imagine you just received a BIG ole' hug from your grandma, that is what these cookies taste li...

BLUEBERRY-COCONUT MUFFINS

Is it just me, or does this dreary weather put you into a bit of an emotional funk, too? I feel like I could cry & laugh at any moment. Cry from the cold/rain/overall gloominess, and laugh because I know I have at least 3-4 more MONTHS of this crap and I better make the most of it. HASHTAG MIDWEST WEATHER. BOOOO. The day is especially one of those days where I just want to wear fuzzy socks, stay inside, and drink warm tea. Sitting here at my desk day-dreaming (and shivering) about these BLUEBERRY-COCONUT MUFFINS that I tested this past weekend! Let’s just say, they passed the test. My latest recipes have been VERYYYY pumpkin purée heavy (because fall, DUH) - it felt good to bake with berries again! These muffins have the most perfectly golden-brown, crunchy topping enveloping a moist, fluffy center. They are reminiscent of a REALLY good bakery muffin - without all the butter and white sugar!! I used coconut yogurt because I’m avoiding dairy, but Greek yogurt would yield t...

Search This Blog