9. Keto Peanut Butter Pie
- Gluten-Free Chocolate Pie Crust:
- 1/2 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 2-4 tablespoons granulated sweetener
- 1/2 teaspoon salt
- 2 flax eggs 2 tablespoons flax meal soaked in 1/3 cup water for 10 minutes
- 1/3 cup melted coconut oil
- 1/2 teaspoon vanilla extract
Vegan Peanut Butter Pie Filling:
- 1 can coconut cream or milk, chilled
- 1 cup PB2 Pre+Probiotic powder
- 1/4 cup liquid sweetener
- 1/4 cup water
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 tablespoon cocoa powder
- 1/2 tablespoon coconut oil
- 1/2 tablespoon liquid sweetener
- 1 tablespoon PB2 Pre+Probiotic powder
- 3/4 tablespoon water
Chocolate Pie Crust:
- To make the chocolate pie crust start by preheating your oven to 350°F. Stir together the flax meal and water and let the mixture gel for 10 minutes.
- In a bowl whisk together the coconut flour, cocoa powder, granulated sweetener, and salt until combined.
- To the dry ingredient mix, add the flax egg mixture, melted coconut oil, and vanilla extract. With a spatula or wooden spoon stir everything until it forms a uniform pie dough.
- You can chill the dough and then roll it out between two pieces of parchment.
- Alternatively, crumble the dough into a 9-inch pie pan and use the warmth of your hand to press down and smoothen the pie crust until the whole pan is evenly covered; including a 1-inch edge.
- Poke the crust all over with a fork, then bake for about 15 minutes. Let the baked chocolate pie crust cool to room temperature before adding the peanut butter filling.
Peanut Butter Pie Filling:
- Add chilled coconut cream (separated cream part from a chilled can of coconut cream or milk) to a bowl. Whip with an electric mixer until it looks aerated and increased in volume.
- In a separate bowl combine the PB2 Pre+Probiotic peanut powder, sweetener, water, coconut oil, vanilla extract, and salt.
- Fold the whipped coconut cream into the peanut mixture in 2 additions. Add the pie filling into the cooled pie crust and smooth out the top with a spatula. Chill the pie in the fridge for at least 1 hour (or in the freezer for 1/2 hour) until the filling is set and firm.
- To make the chocolate drizzle either melt some chocolate (chips) or make your own. In a small bowl combine the cocoa powder, melted coconut oil, and sweetener. Drizzle it all over the chilled peanut butter pie.
- Now combine the PB2 powder and water. Drizzle the peanut butter over the pie as well.
- Store the pie in the fridge until ready to serve (up to 4 days).
10. Pumpkin Spice Cinnamon Roll Muffins
By Vegan Chef and Influencer Alexa Peduzzi of Fooduzzi
- 4 1⁄2 c. all-purpose flour, plus more for rolling
- 2 tbsp. baking powder
- 1 tbsp. pumpkin pie spice
- Pinch of salt
- 1 c. and 1 tbsp. cold vegan butter, cut into small cubes
- 1 1⁄4 c. cold So Delicious Organic Unsweetened Vanilla Coconutmilk
- 1 c. brown sugar
- 1 tbsp. and 1 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- 1⁄3 c. pumpkin puree
Granulated sugar for sprinkling
- Add your flour, baking powder, pumpkin pie spice, and salt in the bowl of your stand mixer with the paddle attachment attached. Mix on low to combine.
- Add your vegan butter, one chunk at a time, with the stand mixer running on low. Drizzle in the So Delicious Organic Unsweetened Vanilla Coconutmilk and mix until the dough forms a ball and pulls away from the sides of the bowl.
- Remove the dough from the stand mixer, form it into a disk, and wrap in plastic wrap. Allow it to rest in the fridge for 15 minutes.
- Meanwhile, preheat your oven to 390° F. Line a 12-cup muffin tin with liners.
- Mix your brown sugar, pumpkin pie spice, and cinnamon for the filling in a medium bowl. Set aside.
- Remove your dough from the fridge, place it on the back of a baking pan or large cutting board, and roll the dough into a flat 16″ x 11″ rectangle. Spread with your pumpkin puree and sprinkle with your brown sugar mixture, making sure to cover the entire rectangle.
- Tightly roll the dough from the long side. If it’s particularly warm and the dough is getting too warm, take the entire log on the baking pan or cutting board and place in the fridge to chill for 10 minutes. Cut into 12 equal pieces.
- Place the rolls in the muffin tins (they’re big, so they might not reach the bottom of the muffin tin – that’s okay!), and bake for 20-25 minutes, or until slightly golden on top.
- Remove from the oven and immediately remove the muffins from the tin and place them on a cooling rack. Sprinkle with sugar while hot so that it sticks. Allow to cool slightly and enjoy!
11. Miso Gravy
By Ruth Tal | Fresh L.A.
- 4.5 Tbs spelt flour
- ¼ tsp garlic powder
- ¾ cup powdered nutritional yeast
- 1.5 cups vegetable stock or water
- 1/3 cup sunflower oil
- 1.5 tsp Dijon mustard
- 3 Tbs mild soy miso
- ¾ tsp sea salt
- Combine flour, garlic powder, and yeast in a saucepan over low heat. Whisk in stock to make a paste.
- Bring to a boil, then reduce heat and simmer for 30 seconds. Add oil, mustard, miso, and salt. Cook, whisking constantly, until mixture is smooth.
- Serve hot or let cool, transfer to an airtight container, and refrigerate for up to 5 days.
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