Another One Bites The Crust

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The Perfect Duo

November 15, 2009 · 27 Comments

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?

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