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PEANUT BUTTER CREAM PIE-VEGAN AND GRAIN FREE

Dairy-free, but high in calcium and plant-based protein.Grain & gluten free-good for decreasing inflammation. Lower in fat and sugar than most desserts, very little added sugar, only refined sugar is in the chocolate.For Filling 1-12 oz package of firm silken tofu,1 cup creamy or chunky peanut butter,½ cup packed dates, soaked in warm water for 5 minutes and drained,1½ tsp vanilla,1 tsp cinnamon.Preheat oven to 350 degrees In a food processor combine all ingredients and process until smooth.Press into pie pan and bake for 12-15 minutes, being careful not to overcook.In a blender, place all ingredients for the filling. Blend until smooth. Filling can be done a few days ahead of time, and placed into the refrigerator.A few hours before serving; Assembly: toss banana slices in a little fresh citrus juice to prevent browning, making sure they’re not very wet. Spread filling on top of crust Arrange banana slices in concentric circles. Top with chopped peanuts and drizzle with melted chocolate (I use a knife dipped quickly into chocolate and move it quickly over the top to make a messy look) Chill pie for a few hours before serving. Alternatively, pie can be served as a frozen dessert.

Get the full recipe here:

http://www.gardenfreshfoodie.com/thanksgiving/peanut-butter-cream-pie-vegan-and-grain-free/

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