Tuesday, June 5, 2012

Vegan, Gluten-Free Brownie Bottom Peanut Butter Pie

Well hello there. Guess you haven’t really seen me here, have you? I’ve been busy, like we all are, and anticipate that this will be the case for most of the summer, because I’m training for a little race at the end of August. Given that, most of my blogging is happening over on my triathlon blog, which you should go check out for some good giggles.

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

Run peanuts through food processor until finely ground, set aside. Run dates through food processor until a paste forms, add peanuts and remaining ingredients and run through food processor until a uniform mixture forms. Press into the bottom and sides of the prepared tart pan, freeze 1-2 hours. 

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.

Especially if consumed after a delightful, veggie-filled dinner with friends like Gena, Valerie, Andrea, Dasha, and Anne. You just won’t have much room left after enjoying lots of bountiful summer vegetables.