No-Bake Peanut Butter Choco Pie

Hello everybody! So. I made a cake. I was SO snackish while scrolling through Instagram, I know, rookie mistake. And I stumbled upon Neohippie’s pictures of her peanut butter cup pie. I could not find the recipe though, so this cake is inspired but the how her pie turned out, they always look so flipping good (I sort of did a lot of guessing with measurements and ingredients, but I promise you this still turned out great)

Ingredients: 75 grams of soft vegan butter / 7-9 digestive crackers / 0,5 liters of vegan cream / 3 tablespoons of smooth peanut butter / 100 grams of dark chocolate /

1st layer: Place the crackers in a bag or between to towels are smash them with a rolling pin. it’s okay to leave some medium-sized pieces in it but generally, you want it to resemble a crumble. When the crackers have been properly smashed up, pour them into a bowl, and add the soft butter little but little. If the butter is unsalted, add a bit of salt as well. Work the two ingredients together with a fork, with a kneading hook in a food processor, or with your hands. Work the two together until you have something that resembles a coherent dough and place it in a baking tray, ideally a springform. Work the dough out evenly and place it covered with a plate or a towel in the fridge while you make the next layer.

2nd layer: Take your vegan cream and whish it until it becomes airy and fluffy. You want to make sure that the vegan cream you are using is meant for whipped cream, not all kinds are. You can often tell on the packaging. When the cream has stiff peaks turn over one tablespoon of peanut butter into the cream at a time. Keep adding peanut butter for as long as you like, I used three large tablespoons. Turn the mix over the dough in the springform and make sure the layer is even. Now pop your cake in the freezer. I covered mine with some wax paper. You’ll need to let it sit for about 1-2 hours.

3rd layer: Now for the chocolate layer. I recommend making this when the cake has been in the freezer for at least 1,5 hours. You don’t want this it set anywhere but on the cake. Melt the chocolate in a double boiler. When all the chocolate has melted take the bowl out of the water and let it cool slightly. Meanwhile, whip some more vegan cream. (I did not actually do this myself, I just added the cream, no whip) to the chocolate, and that works fine too, I just think it could have been more fluffy and light this other way, anyway) Turn the chocolate over into the whipped cream and mix gently. Take the cake out of the freezer and spread an even layer of the chocolate whip. Now, place the cake back into the fridge for 30 minutes. Then serve.

I added the last crumbs from the digestive on top, but you can decorate with anything you like, perhaps some berries, some lemon zest, choco flakes, or salted peanuts.

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