Sunday, August 14, 2011

Peanut Butter Coconut Cream Pie

Otherwise known as a heart attack. And it was sooo worth it.

Peanut Butter Coconut Cream Pie
Serves 12


1 pre baked chocolate tart case (I made an oatmeal-buckwheat flour base but didn't write down the ingredients...make your favourite, just add 1 tbsp cocoa powder.


1 cup peanut butter (I used homemade)
125g vegan cream cheese at room temperature
1/2 cup coconut cream (put a can of coconut cream in the fridge for a few hours. Take it out and open and carefully spoon the thick cream off the top)
Scant 1/2 cup dark brown sugar
2 tsp vanilla extract

Ganache Topping

100g 85% dark chocolate broken up
2 tbsp rice syrup
1/4 cup almond milk
1/4 cup coconut cream

toasted chopped peanuts

Prepare your crust. I put mine in a springform cake pan.

Put all filling ingredients in a food processor and process until combined. This will get really thick! Though I forgot to bring the cream cheese to room temperature first so that may have had an impact.

Pour into crust and put in the fridge for a few hours or until set.

Meanwhile, make the ganache topping!

Heat the two milks on the stove until boiling. Take off heat and stir in the rice syrup and chocolate. Stir until chocllate is melted - it'll go quite thick. Pour on top of set pie and sprinkle toasted chopped peanuts on top. Put back in the fridge until set.

Serve and enjoy. Every. Bite.

Bring it on! I'm going to try and make this deliciousness last all week. It's very very rich (as you'd expect) and quite high in fat so go easy on it!
I love to use this coconut cream. I probaably shouldn't, but I eat it from the can. Don't let me make curry hahaha. It just tastes so damn good!


Cindy said...

Oh, stop it! This is the kind of dessert I cannot resist. :-D

The Loud One said...

This looks amazing owo