There probably won’t be any regularly scheduled blogging over here for a while, but I will be posting now and then when I find a very delicious chocolate bar to share with you, or when I have a great recipe to show off, or maybe even when I have news from a chocolate-related event to share.
This weekend, I was at such an event, a ladies’ potluck dinner hosted by the lovely Gena, who makes truly delicious things with kale and eggplant.
And how is that a chocolate related event? Because my contribution was, of course, chocolate: Vegan, Gluten-Free Brownie Bottom Peanut Butter Pie.
This is a very simple recipe that doesn’t require any baking, which should make it a relatively appealing endeavor during the summer months here.
Vegan, Gluten-Free Brownie Bottom Peanut Butter Pie (makes one 9" pie)
18 ounces pitted dates
8 ounces peanuts
2/3 cup cocoa powder
¼ teaspoon salt
1 ½ teaspons vanilla
9” tart pan, lightly coated with vegetable or coconut oil
Filling (based on Gena’s Banana Soft Serve recipe)
4 bananas, sliced
1 cup peanut flour (available from Southern Grace Farms – and no, they do not pay me, they just have the best stuff for the best price)
1/2 teaspoon salt
1/2 teaspoon vanilla
Freeze banana slices 1-2 hours, then run through a food processor until smooth. Add remaining ingredients and process until combined.
Spread evenly into prepared crust, then freeze until set. Remove from freezer 30-60 minutes before serving.
Be sure to serve in very thin slices, it is quite rich.