We have a delightful recipe to share with you from our current Member of the Month, Connie Veilleux, from the Daily Forage – Gluten Free blog. In the spirit of peanut butter week, she created a special peanut butter recipe just for us that we hope you’ll love!
Here is how Connie describes it: “This creamy egg-free, peanut-y, chocolate pie is like sinking your teeth into a peanut butter cup in cloud form. The peanut crumble crust gives the pudding a “tooth” to bring the pie together, while the two layers of pudding create a mouth-watering peanut butter cup duo.”
Tell us what your favorite chilled dessert is in the comments below for a chance to win free Earth Balance®!
6 oz. salted or lightly salted peanuts
2 Tablespoons gluten-free flour (I used superfine brown rice flour)
2 Tablespoons Earth Balance® Natural Buttery Spread (soy-free in red tub if avoiding soy)
2 teaspoons granulated sugar
1/4 cup Earth Balance® Natural Peanut Butter (creamy)
4 cups coconut milk beverage (I used So Delicious Unsweetened Milk)
1 1/2 teaspoon vanilla extract
1/3 cup cornstarch
1 1/3 cup powdered sugar
1/2 teaspoon salt
2/3 cup cocoa powder
Pre-heat oven to 350. In a food processor, combine peanuts, flour, Earth Balance® Natural Buttery Spread and sugar. Blend until peanuts are crushed and the mixture is a crumbly texture. Pour mixture into a straight-sided pie dish or large quiche pan and press over the bottom of dish until even and covered. You do not need to press crust mixture up the sides. Bake in pre-heated oven for 8 minutes. Remove from oven and cool on a wire rack.
In a large sauce pan, add coconut milk, vanilla and peanut butter. Begin heating on low. Stir well while just keeping the milk mixture warm. In a medium size bowl, combine cornstarch, powdered sugar and salt. Stir with a whisk to mix well. Set aside momentarily. Increase the heat on the stove to medium. While continuously stirring, slowly add the sugar mixture to the milk mixture. Continue stirring with a whisk until all ingredients are well combined. The pudding mix will now begin to slowly thicken as it heats. Be sure to keep stirring, over medium heat, so the pudding doesn’t stick to the bottom of pan and scald. Once the pudding comes to a rolling simmer or a low boil, stir and continue cooking for 1-2 minutes more, until pudding is getting rather thick. Remove from heat.
Into a pyrex measuring cup or heat-proof container, pour 1 1/4-1 1/2 cups pudding. Set aside momentarily.
Return the pudding in the pan to the stove over low heat and add the cocoa powder. Stir well to thoroughly incorporate all the cocoa and prevent lumping. Remove from heat and let chocolate peanut butter pudding begin to cool in pan for 5 minutes, stirring at least twice during the cooling process. This keeps a “skin” from forming on the surface of the pudding.
Pour chocolate peanut butter pudding over the cooled pie crust. Smooth pudding to make an even layer. Gently pour or spoon the peanut butter pudding mixture over the chocolate pudding mixture to completely cover chocolate layer. Cover with plastic wrap to prevent a “skin” from forming over the top of the pie. Refrigerate pie for at least three hours, or until completely cool, before serving.
Garnish with chopped peanuts, chopped vegan peanut butter cups, or mini chocolate chips. Yum!
We’d like to know: What’s your favorite kind of chilled dessert? Tell us in the comments and we’ll pick on reply to win today’s Everyday Giveaway for free Earth Balance® products!