First Up: Luna & Larry's Coconut Bliss Ice Creams
I am not the biggest fan of other Coconut milk ice creams. They are fine, but after you taste Coconut Bliss you will understand! Hands-down favorite is Vanilla Island. Also a big fan of Dark Chocolate. Click here to find where they sell near you! Luna & Larry's cares about sustainability and their products are non-GMO. This is a quality brand ice cream that stands up to it's dairy-version counterpart in creaminess and goodness (and with minimal ingredients)- you won't be disappointed (no they aren't paying me :)!
Enjoy Life Dark Chocolate Morsels
Enjoy life, a free of top eight allergen company, has finally come out with Dark Chocolate Morsels! I used them in the pie recipe below and they work really well for recipes that call for melting chocolate.
Third: Wholly Wholesome Gluten-free Pie Crusts [ready made y'all!]
These come in a two pack, are dairy/egg/nut free, and are made in a certified gluten/dairy/tree-nut free facility. I use these for everything from the yummy pie below to chicken pot pies. Tip: Since they come in a two pack you can thaw for 20 min and prepare your chicken pot pie, fill and flip the other pie crust on top! I have even seen these at two Kroger stores so they are in a lot of places!
Black-Bottomed Peanut Butter Pie
(gluten/dairy/egg free and vegan, no-bake)Ingredients
- Wholly Wholesome GF Pie Crust
- 1 cup of Enjoy Life dark chocolate morsels (1/2 a bag)
- 2 Tbsp coconut milk
- 1 Tbsp dairy-free butter alternative like Earth Balance (at most stores) or Nutiva Buttery Spread (currently at only Whole Foods)
- 1 cup peanut butter (we use Justin's), can also use almond butter for peanut-free
- 3/4 cup cream from a coconut milk can (not low-fat!) refrigerated over night
- 1/3 cup coconut sugar
- 1/4 cup coconut oil, melted
- Refrigerate your coconut milk can overnight. I usually store about 6-8 in the refrigerator when I get home from the store. You can buy a case of it for less than $2 a can from Whole Foods, the store's brand.
- Prepare pie crust according to the package directions. I let thaw for 10 minutes and poke a few fork holes in before baking for 10 minutes. Directions for baking the shell are on the package.
- Meanwhile, over a double boiler or stainless or glass bowl over a small pot of simmering water, melt the chocolate, coconut milk and butter alternative together.
- Remove from heat when combined and melted.
- Blend the peanut butter or almond butter, coconut milk fat (removed from the top of the can after refrigerating), and coconut oil in a high powered blender for 30 seconds until everything emulsifies together.
- When crust has cooled some, pour in the chocolate layer and freeze for 10 minutes. (reserve some chocolate for swirling on top if desired)
- Then pour in the nut-butter layer and refrigerate for 20 or more minutes.
- Enjoy! Can be stored in refrigerator for up to a week.
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