Vegan Peanut Butter and Chocolate Cream Pie

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Fair disclosure, I started with online recipes that I scribbled down (a bunch from different places) to come up with one set of ingredients. I’m not sure what they were any more or I would link here.

Ingredients

Crust
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3/4 cup pecans, walnuts, or almonds (unsalted)
1/4 cup coconut oil
3 tablespoons maple syrup
1/4 teaspoon fine grain sea salt
1/2 cup whole wheat pastry flour
1 cup rolled oats

Filling
10 oz. semisweet chocolate chips melted or ½ cup chocolate syrup
1 package soft tofu
1 cup creamy peanut butter
½ cup soymilk
1 T. agave nectar
1 tsp. vanilla extract

Process

Combine crust ingredients and pulse in blender or food processor briefly. Press into a pie pan. Bake at 350* for 10-12 minutes or until it starts to brown on the edges. Remove and cool.

Combine chocolate, tofu, peanut butter, soymilk, agave nectar, and vanilla in blender or food processor, and process until smooth. Pour mixture into crust.

Refrigerate 3-4 hours before serving.

Vegan Apple and Cherry Coffee Cakes

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Vegan YumYum gets the credit for this one! I was planning to make little pie bites with crescent rolls, but my grocery order arrived with no crescents (apparently they were completely out… what the heck?). So, off I went in search of a recipe for something else. I found this one, and decided to do one batch as muffins and one batch as a cake, but with slight variations on the original.

They came out deliciously. If you like your coffee cake really sweet, you may want to ramp up the sugar just a bit. Otherwise… here you go!

Ingredients

2 ½ cups flour
1 cup raw or vegan sugar
1 tsp baking powder
3/4 tsp salt
1/2 tsp cinnamon (for apple version)
2/3 cup vegan margarine, softened (or canola oil)
2/3 cup non-dairy milk (I used almond) + 2 tsp vinegar or lemon juice
2 Tbs cornstarch mixed with 1/2 cup water
2 tsp vanilla extract (for apple) or almond extract (for cherry)
1 20 to 25 oz can/jar apple or cherry pie filling
1 Tbs sugar mixed with 1 tsp cinnamon, for topping on apple
1.5 Tbs raw sugar, for topping on cherry

Process

Preheat oven to 350º F.

Combine dry ingredients (except topping). Add liquid ingredients (not the filling) and fold the batter until well combined. It will be pretty thick.

Spread 1/2 of the batter in the bottom of a pie pan, square cake pan, or muffin tins.

Add pie filling evenly over the top.

Spoon the rest of the batter over the top in clumps. It doesn’t need to be connected or smoothed.

Sprinkle with cinnamon sugar mixture or raw sugar.

Bake for 70 to 90 minutes or until a tester comes out clean. If it starts to get too brown before it is fully baked, Vegan YumYum suggests covering it with foil.

Allow to cool and serve.

Easy Nectarine Blueberry Crumble – Vegan Recipe

We had dinner last night at our favorite plant-based restaurant, Vedge, and it was, as always, amazing. That meant that today, I was craving delicious desserts. Since going back to Vedge was not an option, I looked in the fridge to see what was there that I could make something yummy with. Seeing 5 nectarines and a container of blueberries, I was pretty sure it was a start. I knew that I wasn’t into the idea of pie crust making today, so I started poking around the internet and my recipe books for the ingredients for a crumble crust.

This is what I ended up with, and it was so good and fat free! Peaches would be a perfectly sensible sub for the nectarines here.

Ingredients

5 nectarines, pitted and sliced into small squares
1 pint fresh blueberries
1/2 cup raw sugar
1/4 cup unbleached flour
juice of 1/2 lemon

1/2 cup unbleached white or whole wheat pastry flour
1/2 cup quick oats
1/4 cup raw sugar
1/4 cup brown sugar
2/3 teaspoon baking powder
1.5 teaspoon cinnamon
1/4 cup plain soy/rice/coconut milk

Process

Combine the first five ingredients, mix well, and set aside.

In another bowl, mix the next six ingredients (oats to cinnamon) well. Add the non-dairy milk and mix. This will make a dough about the consistency of a thick oatmeal.

Dump the fruit mixture into a baking pan. I used a round pie pan, but an 8×8 square would also be fine. Spoon the crumble topping mix (dough) onto the fruit. Because it’s kind of wet, you may have to do this in small spoons and then use the back of the spoon to sort of spread out each dollop. Eventually, you should end up with the fruit mostly covered by the crumble dough.

Place in oven at 300* and bake 15 minutes. Raise the temp to 375* and continue to bake for an additional 15-20 minutes, or until the crumble starts to brown slightly and the fruit is nice and bubbly looking. Turn off the oven and allow to sit 10 minutes, or until ready to serve.

Serve as is or add some non-dairy ice cream for an a la mode version.