Happy almost new year! I am getting a head start on my resolution to consume more chocolate and peanutbutter, so am extremely proud of myself 2 days out of 2019. Yes!As for the rest of 2019, I intend to...(this list is not in any order of importance....):
-Meditate more (I have been following this 8-week program at the recommendation of my therapist, and like it very much!)
-Drink more water
-Learn/continue to learn Portuguese
-Get back on that kombucha brewing train!
-Seek out balance and accept that each day will be different (this one will be hard for me...)
-Eat more plants and explore more/share more plant-based recipes again; after a steer (haha no pun intended...get it...with the farm animal reference I just did?) into a sad/maddening situation, I went full-plant-based again, but am welcoming this new phase with gratitude, compassion and also less regidness. Read: if I eat some cheese here and there, the world will keep turning. The end. I've come to the conclusion that a) it is better to actually feed myself than not in the face of these moments, and b) nothing with sever strictness should ever be a part of my food lifestyle.
-This is not an intention, but it is a "gonna happen": GET MARRIED to my favorite person. Shout out to all y'all who are going through/went through/will go through the K-1 visa process. We've been pretty quiet about this whole thing, just becase we seriously don't know how it will end up. My boo's interview at the US consulate is on January 18th, and we are excited/nervous/anxious...but it should go well.
-Learn more about wine! I joined a wine-club thing...but I do have an excellent resource (aka: one of my bestie's husband), so I want to commit to adulting by buying a legit case of solid wine this year!
-Stay grounded, and remind myself daily that perfection is an illusion.
-Let go: of planning, of over-scrutinizing, over-analyzing, over-thinking. This is hard for my analytical mind.
-Tell the people that I love that I love them more, and that I appreciate them. Make time for these important, special beings!
-Play outside more, even if it is cold out. Maybe even play in the dirt and grow something.
Alright, I think that covers my important bases. To this recipe: largely adapted from Angela's recipe in her recent book, this thing comes together fast and can be made ahead. Yippee! Instead of topping with a caramel-like substance (because, even though there is not an FDA SOI for caramel, I just cannot in good Food Scientist faith call plant-based caramel "caramel"....), I opted for coconut whipped cream punctuated with peanut butter, and I added a splash of rum for good measure. Top this baby with more peanuts, excellent chocolate shavings (just use your veg peeler on a dark chocolate bar), and you've got a serioulsy decadent situation on your hands. I brought this to a family gathering, and seriously could not believe how fast it got gobbled up. Nothing but crust rubble remained on the plate I served it on! A success I'd say.Happiest days and new years etc etc to you all!! Let's get at this 2019 thing!!
Chocolate Peanut Butter Pie with Peanut Butter Coconut Whipped Cream // makes 1 9" pie //
- 1 ¾ cup rolled oats
- ¾ cup roasted and salted peanuts
- ¼ tsp or pinch sea salt
- 4 TB melted coconut oil
- 3 TB maple syrup
- 1 ½ tsp water, if needed
- 1 14oz can of full fat coconut milk*
- 5 ½ oz (150g) semi sweet chocolate chips
- ⅓ cup maple syrup
- ⅓ cup natural smooth peanut butter
- Pinch of sea salt, to suit your taste and saltiness of peanut butter
Peanut Butter Whip:
- 1 can Savoy or Arroyo-D full fat coconut milk/cream, refrigerated for at least 24 hours (Ashlae has a GREAT post here on the coconut creams on the market and which are best for whipping! For my Wisco-peeps: Woodmans carries both brands!)
- heaped ¼ cup creamy peanut butter (+ more to taste if desired)
- ½ tsp vanilla extract
- 1 TB rum (optional but highly delicious)
- 1 TB powdered sugar
- pinch sea salt (if you peanut butter is not super salty)
- Extra roasted and salted peanuts, chopped
- Shavings of chocolate
*you can use a variety that separates, using the full-fat portion that separates from the coconut water after refrigeration for at least 24 hours, and use all except ⅓ cup of the coconut water; OR you can use a variety that does not separate, and use all of the can except 6 TB (1/3 cup)
Make the crust: combine oats, peanuts and sea salt in a food processor or blender (I used my vitamix). Form a rough flour. Add the remaining ingredients, except water, and pulse/mix to bring together into a semi-sticky dough that holds its shape when squeezed. Use the water to bring it together if needed. In my vitamix, I used my tamper to help form the dough, and then finished mixing/incorporating in a bowl.
Pat into a 9” pie pan that has been greased lightly, and prepared with 2 strips of parchment placed criss-crossed. The oil on the pan helps hold the strips in place. Bake at 350 for 12-17 minutes and cool completely. This time really depends on your oven, so watch it closely after the 12 minue mark. Cool pie shell to room temperature.
Make the filling: heat the coconut milk and chocolate over low until just melted; whisk in the remaining ingredients. Taste for salt. Pour into the cooled pie shell. Freeze for a few hours, covering the top if storing in freezer for more than that.
Make the whip: scoop white layer of coconut cream from top of coconut milk. Reserve water left behind for a smoothie, etc. Add peanut butter and vanilla extract and rum if using, and mix with hand beater or stand mixer until smooth and no clumps are present. Sift in the powdered sugar, and mix until fluffy-about 20-30 seconds. Top the cooled pie. Garnish as desired. Refrigerate to firm, up to 2 days ahead of time. Pie can be served chilled, or take the pie out about 1 hour before serving for a softer experience.