Chocolate cookie crust
180 gr cookie crumbs (yeah, just throw cookies in a blender or food processor)
1/2 teaspoon salt
80 gr non dairy butter
Peanutbutter filling
340 gr chunky peanut butter
70 gr non dairy butter, softened
75 gr powdered sugar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons almond or coconut milk, or more if needed
1 1/2 teaspoons vanilla extract
Chocolate ganache topping
140 gr semisweet chocolate, chopped up (about 1 cup)
115 gr full fat coconut milk
1 tablespoon coconut oil or non dairy butter
1 tablespoon agave or maple syrup
3/4 cup chopped roasted, salted peanuts to sprinkle over
Crust
1 sleeve graham crackers (or sub similar gluten-free cracker/cookie)
4 1/2 Tbsp melted vegan butter or coconut oil
Pie
12 ounces firm silken tofu (slightly drained and patted dry)
1/2 cup creamy salted natural peanut butter (I like Trader Joe’s brand)
1/4 cup agave nectar or maple syrup (or sub honey if not vegan)
1 14-ounce can full-fat coconut milk OR coconut cream (1 can yields ~1 3/4 cups // chilled overnight // no shaking the can- you want the cream and liquid to remain separate)
Chocolate ganache topping
1 cup semisweet dairy-free chocolate chips
1/3 cup non-dairy milk (I used full-fat coconut, but almond milk is fine, too)
Superlekker, uiteraard zwaar! Alleen de ThugKitchen versie gemaakt. MinimalistBaker nog uitproberen.
Warm up the oven to 175°C
To make the crust,
mix up the cookie crumbs, salt
Drizzle in the melted butter and stir it up
Sprinkle that mixture all over the bottom of your 9 inch tart pan (mijn kleine springvormen zijn te klein, of allebei of volg keer in siliconen brownie vorm)and up the sides.
Use the bottom of a glass or measuring cup to press that shit together to form an even crust and edges.
Place that in the oven and bake it for 8-10 minutes
let it cool completely before you make the filling.
To make the peanut butter filling,
beat together the peanut butter and softened butter in a stand mixture Add the powdered sugar, salt, nutmeg, and beat them together
Add the milk and vanilla extract and keep beating until it looks smooth, spread it evenly over the cooled cookie crust and smooth out the top.
To make the ganache
warm up the milk
add the chopped chocolate and coconut oil. Pour over the hot milk and let it sit for one minute.
Slowly start whisking together the melting chocolate, milk, and oil until all the chocolate has melted and everything is combined.
Pour in the agave and stir that shit again.
Pour the ganache over the peanut butter filling and either using a spoon or by tilting the tart pan, make sure everything is covered in ganache and it's all even and smooth.
Sprinkle the chopped peanuts over the sides of the tart and stick that shit in the fridge for at least an hour to firm up before serving.
You can def make this ahead of time, just keep it in the fridge.
Preheat oven to 375 degrees F (190 C) and lightly oil a standard glass pie pan (8 inches x 1 1/4 inches // as original recipe is written).
Add graham crackers to a food processor and process until you achieve a semi-fine meal. A little texture is OK, just remove any large pieces that didn't get ground. Add melted butter and pulse to combine.
Add to greased pie pan and press down with your fingers to flatten. You can lay a piece of plastic wrap over the top when pressing down to ensure a more uniform layer. Bake for 10 minutes or until golden brown. Remove and set aside to cool.
Add tofu, peanut butter, maple syrup or agave to a blender or food processor and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed, adding more agave for added sweetness or a pinch of salt if your peanut butter wasn't very salted.
Next, scoop out the cream of your coconut milk or cream and whip into whipped cream in a large, chilled mixing bowl. Find trouble-shooting tips here. Optional: sweeten with a little powdered sugar and vanilla.
Fold the peanut butter-tofu mixture into the whipped cream.
Pour filling over crust and pop in the freezer to chill. Once it's fairly chilled and slighty firm (about 1 hour), prepare your ganache.
Add chocolate chips to a bowl and heat your non-dairy milk to a low simmer. Then pour over chocolate chips and don't touch for 5 minutes to allow it to melt. Then stir gently with a spoon or rubber spatula until a smooth ganache forms. If it doesn't quite melt, you can also heat it in the microwave in 10 second increments until smooth and melted.
Spoon over the top of the pie and spread in an even layer with a knife or spatula, working quickly as the ganache will get clumpy if it sets too long.
Top with crushed, salted roasted peanuts (optional) and pop back in the freezer to set. 20-30 minutes before serving, remove from freezer and serve. Alternatively, you can chill this in the fridge, but it is much more delicate to slice and serve, but just as delicious.
After the initial chill, make sure you cover the pie with plastic wrap to keep it fresh.