The Perfect Duo
15 Nov
I think we all know that the perfect duo has got to be chocolate and peanut butter. It was the first combo that popped into my mind when I was thinking of what to do with the leftover crust from my pomegranate cheesecake. This recipe is pretty much the definition of rich and decadent.
Chocolate Peanut Butter Ganache Pie
14 graham crackers (crumbled)
1/2 cup vegan margarine
1 tablespoon agave nectar
1 tablespoon flour
1 bag of chocolate chips (semi-sweet)
1 15 oz can of coconut milk
1/4 cup peanut butter (dark chocolate dreams works wonderful)
1 teaspoon vanilla
Preheat the oven to 350 degrees. Oil a tart pan or cheesecake pan. You can make the pie in plenty of different sized pans, depending on how thick you would like the ganache layer to be. Mix together the crumbled graham crackers, margarine, agave nectar, and flour. Mix until it’s the consistency of a coarse sand. Press into your pan. Bake for 10-15 minutes, until slightly browned.
Combine the coconut milk, vanilla, and peanut butter in a saucepan and heat until peanut butter is melted into the milk. When the coconut milk mixture is heated through, pour over your chocolate chips and stir until melted. Set the chocolate ganache mixture aside until completely cooled. Once it’s cooled, pour the ganache mixture into your pan and place the pie in freezer or refrigerator and allow to set for at least three hours. If desired, melt some peanut butter in a saucepan and drizzle over the pie.
Now this is a dessert! Sheesh, this bad boy is so rich and fudgey. The chocolate ganache melts in your mouth. With the addition of peanut butter, it’s just over the top. I like making this pie in the small cheesecake pan, as I’m not sure I could eat a much bigger slice!
Now, who said that vegans only eat lettuce and sprouts?
Nicoleeeeee, this is the best post ever. When I can eat sugar and PB again, I’ll have to try to take back my claim as the PB queen, but I think you’ve usurped me for now (and maybe forever!).
I like that you used coconut milk in the filling–I don’t think I’ve seen that before in a choc/PB pie–it’s always silken tofu!
WHOAAA. This is AMAZING!
Thanks a bunch! I can’t make this right now, but every sweet tooth in my mouth (that would be about 3/4 of them) is aching. I’m positively drooling!
Looks amazing! I’ve been looking for a pie that is soy-free but still relatively cheap to make, and I think this is it. YUM!
THAT is def a desserT! oh baby!
**swoons**
Yum in my tum. And I love your final phrase: “Now, who said that vegans only eat lettuce and sprouts?”
Couldn’t have said it better.
oh, my god. you have made heaven. this, is on my list!
Oh, Wow. Beautiful! I absolutely LOVE chocolate and peanut butter.
This recipe reminds me of those Tagalong Girl Scout cookies…but like 10X better!
If I could subsist on any two food items until my dying day it would be chocolate and peanut butter. Really.
And I LOVE the name of your blog! So cute!
Ummmm I can’t even speak right now! This looks amazing!!!
YUMMM
Have a great night doll!
XXOO
It is a scientific fact that chocolate and peanut butter is the world’s most perfect combination. SERIOUSLY, nothing is better! I dip peanut butter out of the jar, plop a square of chocolate on top and call it a night. Perfection.
But this….this looks epic. The pictures the recipe, it all has me drooling!
This looks awesome!! PB & Chocolate are my fav. combo EVER!!!
There’s only one word for this: perfect!
I’m going to be late for class, but I just had to comment on this.
This looks SO amazing!
I have a feeling that my husband will want to marry me all over again when I surprise him with this pie. Thanks for helping me spice up my marriage! : )
pb and choco my favorite …..i want to try this healthy version out…..can’t you just make me one and send it ???
i am no longer allowed to read your blog while i’m in school. I’M SO HUNGRYYYY!
This looks great, but I am wondering if you used plain coconut milk or the cream of coconut milk? Thanks!
Hmm, I just used the whole can, if that’s what you mean! Part of it was really thick and part of it looked like coconut water. I just used all of it and melted it together.
That looks DIVINE! I like that it’s a tofu-free too, unlike most vegan chocolate pie recipes.
Holy crap, that’s amazing. I can only imagine how rich it is. What sized pan did you make it in?
It was a mini sized one! I can’t remember what size exactly, but I will check when I get home
whoa. drooling now.
A lot of of guys write about this topic but you said some true words.