After binge-cooking Asian dishes… I decided to try a different route, desserts! I choose one out of Alicia Silverstone’s “The Kind Diet” vegan cookbook. While I did not have the majority of the ingredients, and had to forage through publix, I made some exciting discoveries.
1. Publix now sells vegan, soy free, GMO free, butter. It looks, tastes, and melts like butter! It is amazing, and I feel that I may have gushed a little too much about it to the cashier. I am so thrilled that I now have a viable butter substitute!
2. Publix also makes fresh pressed peanut butter. The ingredients for it include: peanuts. That is it…just pressed peanuts. It is the most incredible peanut butter I have ever had.
3. Ghirardelli creates “all natural dark chocolate”. I had to stop eating the chips to ensure that I could make this dish.
4. Graham crackers are vegan. Joy.
Once I finished finding my ingredients, and appearing overly excited to the cashier, I scurried upstairs to start my adventure. Kristina had posted a wonderful cookie recipe that had all sorts of dairy products in it (a whole thing of ricotta cheese!) I wanted to prove that I could also make good things, without dairy! I am sure, however, that this would work with the dairy substitutions.
1/2 cup of non-dairy butter(health balance is awesome)
3/4 cup of graham crackers crumbled
3/4 cup of peanut butter
1/4 cup of sugar
1/4 cup of non dairy milk (I used sweetened almond)
1 cup of chocolate chips (again, non dairy)
1/4 cup of chopped almonds (or walnuts, or peanuts)
muffin pan and liners (I used cut up pieces of tin foil)
Line the muffin pan. This should make 12-15 cups.
Melt the butter in a pan on the stove. Once melted, add the graham crackers, peanut butter, and sugar. Mix really well. Once completely combined, separate into the muffin tin.
Using a double boiler melt the chocolate and milk (or, if you are like me, and do not have one…put water in a big pot and heat the water. Put the chocolate chips in a smaller pot with milk and place the small pot in the large pot. The idea is that the water will boil and heat the pot more evenly). Spoon the chocolate mixture on top of the peanut butter.
Once the two layers are created, add the chopped nuts to the top and place the trays in the refrigerator. They need 2-3 hours to solidify.
I am so incredibly proud of this dish, I am making it for everyone this holiday season!!