Monday, June 25, 2012

Vegan and Gluten-Free Chocolate Cookie Crumb Crust

I made this chocolate pudding pie earlier in the year, and it was most definitely good. However, there's always room for improvement in even the best of things, so today I set forth to make it even better.

I tried making some sunflower butter cookies the other day and they completely failed. They just wouldn't stick together! They tasted fine, but as soon as I tried to pick one up, it fell apart in my hand. Being that it's not very lady-like to eat crumbs (however delicious) from one's own hand, I decided I needed to reserve them for another use.

The cookie crumb crust was born out of that mistake. And boy, did it turn into something so much better than I could have ever imagined. One bite of this pie and crust and you'll be ready to curl up on your couch to eat it with a spoon. I'm sure any cookie crumbs could work, but keep in mind the peanut butter in the pudding pie - you'll want a flavor that will easy correspond with that in your crust, also. And nothing beats homemade cookies for a crust.

I'm pretty sure I succeeded in making this better than the original, but I'll let you make that decision on your own. In the meantime, don't mind me - I'll be munching on some leftover Chocolate Pudding Pie.

Chocolate Cookie Crumb Crust:
2 1/2 c. cookies (I used sunbutter cookies), crumbled
1/4 c. unsweetened cocoa powder
add melted coconut oil if needed

Chocolate Pudding Filling:
4 oz. peanut butter (or other nut butter of choice)
8 oz. or 1 c. cream from the top of a can of coconut milk
2 oz. melted coconut oil
1 T. vanilla extract
1 t. instant coffee powder
1/4 c. maple syrup
3/4 c. unsweetened cocoa powder

Chocolate Cookie Crumb Crust:

  1. In a plastic bag, add cocoa powder to cookie crumbs and mix well, mushing and squishing as needed. It's okay if they don't become completely mixed, but about 90% of the crumbs should be dark brown. 
  2. Remove from bag and press into a pie pan, adding melted coconut oil as needed to keep the crumbs from separating. 
  3. Bake at 350' for 8-10 minutes, keeping an eye out that you don't burn the crust. Let cool until the chocolate pudding filling is ready.

Chocolate Pudding Filling:
  1. In a food processor, blend together the peanut butter, coconut milk cream, and coconut oil. Make sure they are well-mixed before proceeding.
  2. Add vanilla, coffee, maple syrup and cocoa powder to the mix one at a time, taking the time to process the mix between each addition, scraping down the sides as needed.
  3. Poor into the crust and chill in the freezer at least one hour and up to 24 hours. Serve at room temperature. 

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