Finally... The Best Dessert Ever!*
*Disclaimer: I actually disagree. That's my husband's opinion. While this is delicious, I have always been a huge fan of ice cream; previous to going dairy free in April. Why mess with a good thing? Although SoDelicious makes a great alternative. Still...
Chocolate Peanut Butter Cookie/Pie
A fabulous dessert for entertaining! Vegan and can be completely allergy free with the substitution of the peanut butter.
Crust:
1/2 c. non-dairy margarine (i.e. soy-free Earth Balance)
1c. Natural Peanut Butter (if you aren't using Natural, you are likely using soy and extra sugar)
substitution: any other nut butter
1/4c. brown sugar
1c. organic raw sugar
1t. vanilla
1t. baking powder
1/2t. baking soda
1/2 t. salt
1 1/2c. wheat flour
1c. chocolate chips (check to make sure there isn't milk or milk products)
Preheat oven to 350 degrees. Cream first five ingredients. stir together dry ingredients add to wet. stir. Mixture will look like sand (don't freak out!) Pat in bottom of 9 by 13 inch baking dish. Press chocolate chips on top (or any kind of chip really!) bake for 25 to 30 minutes until set and light brown. let cool
Pie:
2 c. organic raw sugar
1c. baking cocoa
1/2c. wheat flour (or 1/4 c. cornstarch-possibly preferrable to flour bc of texture)
4 1/2c. rice milk
2T. vanilla
pinch salt
Mix everything except vanilla in a heavy pan. stir stir stir on medium until bubbly. Once mixture is boiling, stir for about a minute or three until thick. remove from heat and continue to stir every few minutes until cooler.
Pour on cookie crust and refrigerate (or eat warm, but we prefer slightly cooled) until ready to serve. Keep in fridge if you don't eat it all. Probably needs a big glass of milk!
P.S. Get your flu shots!
P.P.S. Little edit. Depending on how much pudding you want you may have leftovers. I am considering that instead of using flour to thicken the pudding using half the amount of corn starch so that if you have leftovers and they are in fridge it doesn't start to taste floury. So, instead of
Chocolate Peanut Butter Cookie/Pie
A fabulous dessert for entertaining! Vegan and can be completely allergy free with the substitution of the peanut butter.
Crust:
1/2 c. non-dairy margarine (i.e. soy-free Earth Balance)
1c. Natural Peanut Butter (if you aren't using Natural, you are likely using soy and extra sugar)
substitution: any other nut butter
1/4c. brown sugar
1c. organic raw sugar
1t. vanilla
1t. baking powder
1/2t. baking soda
1/2 t. salt
1 1/2c. wheat flour
1c. chocolate chips (check to make sure there isn't milk or milk products)
Preheat oven to 350 degrees. Cream first five ingredients. stir together dry ingredients add to wet. stir. Mixture will look like sand (don't freak out!) Pat in bottom of 9 by 13 inch baking dish. Press chocolate chips on top (or any kind of chip really!) bake for 25 to 30 minutes until set and light brown. let cool
Pie:
2 c. organic raw sugar
1c. baking cocoa
1/2c. wheat flour (or 1/4 c. cornstarch-possibly preferrable to flour bc of texture)
4 1/2c. rice milk
2T. vanilla
pinch salt
Mix everything except vanilla in a heavy pan. stir stir stir on medium until bubbly. Once mixture is boiling, stir for about a minute or three until thick. remove from heat and continue to stir every few minutes until cooler.
Pour on cookie crust and refrigerate (or eat warm, but we prefer slightly cooled) until ready to serve. Keep in fridge if you don't eat it all. Probably needs a big glass of milk!
P.S. Get your flu shots!
P.P.S. Little edit. Depending on how much pudding you want you may have leftovers. I am considering that instead of using flour to thicken the pudding using half the amount of corn starch so that if you have leftovers and they are in fridge it doesn't start to taste floury. So, instead of
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