chocolate peanut butter cream pie

Chocolate Peanut Butter Cream Pie

Chocolate Peanut Butter Cream Pie ~vegan~ Fluffy, silky and oh so decadent!

Fluffy, silky and decadent…um, yea!

No bake, few ingredients and simple to make…can it get any easier!?!

Back in the day my best friends and I would go to Friendly’s and get their mega Reese’s Pieces Sundae, remember those???  I can only imagine the ingredients used, I’m sure they were not the healthiest!  Here is something that’s even better tasting, and not so horrible for you!

chocolate peanut butter cream pie ~vegan~
 
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Recipe type: Dessert
Cuisine: Vegan
Ingredients
  • 1 pound block of silken tofu (organic, Non-GMO, such as Nasoya)
  • ⅔ cup all natural peanut butter
  • ⅓ cup pure maple syrup
  • ½ teaspoon pure vanilla extract
  • ½ cup chocolate chips (I use Enjoy Life), melted
  • 1 cookie pie crust, homemade or pre-made (see recipes below!)
  • For the chocolate drizzle:
  • ½ cup chocolate chips
  • 1 tablespoon coconut oil
Instructions
  1. Add tofu, peanut butter, maple syrup and vanilla to a food processor. Blend until whipped and creamy.
  2. Melt chocolate chips in a double boiler or microwave. Add melted chocolate to food processor and blend until well combined.
  3. Pour mixture into pie crust and place in refrigerator for 2-3 hours or until chilled.
  4. For chocolate drizzle sauce:
  5. Melt chocolate and coconut oil in a double boiler or microwave.
  6. Serve pie with chocolate drizzle (optional, but well recommended!)

Chocolate Peanut Butter Cream Pie ~vegan~ Fluffy, silky and oh so decadent!

I used a pre-made chocolate cookie crust…no judging!  Arrowhead Mills makes a vegan graham cracker crust and Mi-Del makes a gluten free chocolate cookie crust.  If you want to make your own, it’s simple!  All it takes is a sleeve of graham crackers of your choice, crushed and mixed with a few tablespoons of melted coconut oil or vegan butter.

Here are a few recipes to try:

Chocolate Covered Katie

About Food

~For a chocolate variation buy chocolate graham crackers or chocolate snap cookies~

You can even use nuts for a grain free chocolate cookie crust:

Minimalist Baker

DAMY Health

Chocolate Peanut Butter Cream Pie ~vegan~ Fluffy, silky and oh so decadent!

 Hope you have a wonderful weekend :)

basil coconut brown rice ~vegan, gluten free~

Comforting and healing, brown rice cooked with coconut and basil….

Basil Coconut Rice ~vegan, gluten free ~A comforting and healing side dish!

A few nights ago I spent the evening catching up with one of my closest friends over this meal, one I knew I wanted to recreate.  She cooked, it was such a simple gesture, yet such a treat to have a meal cooked for me.  We spent hours chatting and eating!  It reminded me of those summers when we were teenagers and could talk the night away!  However, we are much better cooks now and our parents didn’t have to call the cops to go looking for us :)

Thank you,  Emily xoxo

She just threw this meal together with food she cooked ahead of time.  You can roast whatever veggies you have on hand or growing in your garden!  For a little flavor boost I added a pinch of black sea salt and chopped macadamia nuts!

basil coconut brown rice ~vegan, gluten free~
 
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Ingredients
  • For the Rice:
  • 1 tablespoon olive oil
  • ½ yellow onion, minced
  • 2 cups brown rice
  • 2½ cups water
  • 1 can coconut milk
  • ½ teaspoon of salt
  • ¼ cup fresh basil, chopped
  • For the Roasted Vegetables:
  • ½ red onion, cut into bite-sized pieces
  • 1 summer squash, chopped
  • 1 zucchini, chopped
  • drizzle of olive oil
  • pinch of thyme
  • sea salt and pepper to taste
  • ¼ cup macadamia nuts, chopped (optional)
Instructions
  1. In a large skillet over medium heat, add olive oil and onion. Saute until fragrant. Add brown rice and stir until rice is coated with oil. Add water and coconut milk, bring to a boil. Turn down heat, stir in salt and basil. Cover and simmer for 45 minutes or until rice is tender.
  2. Meanwhile, heat oven to 425 degrees. In a large bowl, add onion, squash and zucchini. Drizzle with olive oil, add thyme, sea salt and pepper. Toss to coat. Transfer to a baking sheet and cook for 30 minutes. Finish under the broiler for a few minutes or until crispy.
  3. Serve veggies over rice, top with macadamia nuts.

Basil Coconut Rice ~vegan, gluten free ~A comforting and healing side dish!

The coconut milk adds a sweet and mild flavor to the nutty brown rice.  You could also pair this rice with a spicy curry!  To me, coconut rice is a comfort food, but it can be used to heal inflammatory digestive disorders.  Coconut milk contains lauric acid, which contains antimicrobial, antiviral and antifungal properties.  It also helps aid in the absorption of fat soluble vitamins.

Basil Coconut Rice ~vegan, gluten free ~A comforting and healing side dish!

Hope you enjoy :)

amaretto coffee creamer ~vegan~

Coffee creamer without the cream!

Amaretto Coffee Creamer ~vegan~ 4 ingredient coffee creamer, so simple to make!

Instead of buying coffee creamer, make your own in two seconds flat!  Ok…maybe a little more than that, but not much!

Most of the non-dairy creamers found in grocery stores are a toxic soup of ingredients.  Although they claim to be non-dairy, many are made with dairy derivatives and a whole laundry list of chemicals.

Here is an example:

Water, Sugar, Corn Syrup, Palm Oil, Contains 2% Or Less of Each of The Following: Sodium Caseinate* (A Milk Derivative), Dipotassium Phosphate, , Natural and Artificial Flavors, Mono and Diglycerides, Sodium Stearoyl Lactylate, Carrageenan, Salt.

This recipe calls for 4 ingredients.  4, that’s it!

Amaretto Coffee Creamer ~vegan~ 4 ingredient coffee creamer, so simple to make!

 I mixed pure vanilla and almond extract to create an amaretto flavor, but use whatever suits your taste buds!  Peppermint, raspberry, plain Jane vanilla, cinnamon,  chocolate, pumpkin, chai spice, hazelnut, coconut….

There are endless possibilities for flavor combinations!

Amaretto Coffee Creamer ~vegan~ 4 ingredient coffee creamer, so simple to make!

amaretto coffee creamer ~vegan~
 
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Ingredients
  • 1 can whole coconut milk
  • 1 cup unsweetened soy or almond milk
  • ¼ cup sweetener (maple syrup or agave)
  • 2 tablespoons flavoring (1 tablespoon vanilla extract and 1 tablespoon almond extract)
Instructions
  1. Blend all ingredients together until frothy.
  2. Store in an air-tight container and keep in the refrigerator, enjoy up to 1 week!

I will be running the Old Port Half Marathon on Sunday, wish me luck!  It will be my first time visiting Portland, Maine.  If anyone has recommendations on restaurants, shops and sites please share :)

Happy Friday!