A few months ago, I baked a really nice vegan chocolate and peanut butter cake (I know I have your entire attention now!) It was incredibly creamy and no need to tell you how good it is when you put chocolate and peanut butter togheter.
But this day, I played the huge clueless I am sometimes* and I wrote the recipe on a little piece of paper I lost right after it… but I found it again a few days ago! Anyway, that day, I continued on my
stupid path by removing the cake from the fridge to take pictures, something like 4 hours before I should have and it started to come down a little bit. (Note to myself: resting time is not there just for ornament!) (*Anyway, obviously it’s not the first time!)
For the vegan cake, chocolate and peanut butter with THE nicest grahams crust ever: follow-me, c’est par ici:
For the crust:
- 1 pack of 10 vegan grahams crackers or homemade
- 5 tablespoon butter
For the tofu and peanut butter cream
- a large pack firm silken tofu, drained
- 1/2 cup creamy peanut butter
- agave nectar or maple syrup, to taste (from 1/4 cup to 1/2)
- a pinch of salt
- (optionnal: add coconut cream if too thick. Don’t shake the can to avoid the pulp and the liquid to mix!)
For the chocolate ganache
- 1 cup dark chocolate chips
- 1/3 cup non-dairy milk (I used almond)
Preheat oven to 375° F
Crush the grahams by hand or in a food processor. You need to get little crumbs, not flour. I usually pour my crumbs into a bowl before adding the margarine since cleaning my blender is really painful. Anyway, add the margarine directly in the food processor or in a bowl, mix well , then pour in the baking pan and form the crust with your fingers. Bake for 10-12 minutes.
Add tofu, peanut butter, maple syrup or agave to a blender/food processor and blend until smooth. Taste and adjust seasonings (salt and maple syrup, as needed).
Whip the thick part of the coconut cream in a large bowl and fold the peanut butter and tofu cream gently in it. Pour the mix into the cooled crust and let chill in the fridge.
In the meantime, you can prepare the ganache
before or after licking the bowl, as you wish by melting the chocolate in the milk. Pour the ganache on the cake and let chill in the fridge for at least 6 hours. Top with crushed peanuts and enjoy!
reheat oven to 375 degrees F and lightly oil a standard glass pie pan (8 inches x 1 1/4 inches).
Add graham crackers to a food processor and process until you achieve a semi-fine meal. A little texture is OK, just remove any large pieces that didn’t get ground. Add melted butter and pulse to combine.
Add to greased pie pan and press down with your fingers to flatten. You can lie a piece of plastic wrap over the top when pressing down to ensure a more uniform layer. Bake for 10 minutes or until golden brown. Remove and set aside to cool.
Add tofu, peanut butter, maple syrup or agave to a blender or food processor and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed, adding more agave for added sweetness or a pinch of salt if your peanut butter wasn’t very salted.
Next, scoop out the cream of our coconut milk or cream and whip into whipped cream in a large, chilled mixing bowl. Find trouble-shooting tips here. Optional: sweeten with a little powdered sugar and vanilla.
Fold the peanut butter-tofu mixture into the whipped cream.
Pour filling over crust and pop in the freezer to chill. Once it’s fairly chilled and slighty firm (about 1 hour), prepare your ganache.
Add chocolate chips to a bowl and heat your non-dairy milk to a low simmer. Then pour over chocolate chips and don’t touch for 5 minutes to allow it to melt. Then stir gently with a spoon or rubber spatula until a smooth ganache forms. If it doesn’t quite melt, you can also heat it in the microwave in 10 second increments until smooth and melted.
Spoon over the top of the pie and spread in an even layer with a knife or spatula, working quickly as the ganache will get clumpy if it sets too long.
Top with crushed, salted roasted peanuts (optional) and pop back in the freezer to set. 20-30 minutes before serving, remove from freezer and serve. Alternatively, you can chill this in the fridge, but it is much more delicate to slice and serve, but just as delicious.
After the initial chill, make sure you cover the pie with plastic wrap to keep it fresh.