We haven’t been feeling well around here. The little one came down with something early last week, and by Wednesday night, I was sick too. She kicked the worst of it pretty quickly, but I’ve gone through two boxes of tissues and I’m coughing all night long. Today is the best I’ve felt yet, even though I still don’t have much energy, and I thought we could all use a little pick me up.
We’ve been pretty much staying away from sweets simply because it takes effort to find dessert that doesn’t have dairy in it, and we are always stretched thin. If I can’t just grab it on my weekly trip to the grocery store, we probably aren’t going to eat it. And while I love to cook, I’m not a great baker. Something about needing to follow the recipe exactly just goes against my grain. I cannot follow a recipe to save my life. I have started baking with every intention of measuring every teaspoon, leveling off the flour and stirring for exactly as long as I’m told when half way through, I find myself eyeballing the liquids. It’s involuntary, what can I say? But I decided it was time for something sweet to come out of my kitchen, and it was decided that we needed a pie.
I adapted a recipe I found for a vegan chocolate almond butter pie. The recipe called for almond flour for the crust, so I just made my own by grinding up some almonds using the dry blade attachment for my Vitamix. You could use your food processor, but I imagine the results will not be as fine. It should still work well in the crust, though. Below you can see the kind of nuts I got at Trader Joe’s and what my almond flour looked like when it was done. It’s not as dry as regular flour because of the oil content, and you don’t want to mix it for very long. Just long enough to break all the nuts down.
I’m pretty much obsessed with this coconut cream I get at Trader Joe’s. It’s the only place I’ve ever seen the cream in a can, and it’s amazing. I put it on everything. *If you can’t find coconut cream, then you can make your own by putting a can of full fat coconut milk in the fridge over night. The cream will settle on top and thicken, so you can just scoop it off and put the coconut water aside for something else.
I’ve been focused on many different things lately. Which I guess means I haven’t been really focused on anything, but that’s how it is right now. My daughter will be eight months old at the end of this month and I’ve been trying to get back down to my pre-baby weight for the last four months. It’s not coming off as quickly as I would like, but then again, I’m not giving it my all. I cheat on my otherwise healthy lifestyle sometimes and I don’t go running as often as I should, and I think that’s perfectly all right. Today I cheated with this creamy, melt in your mouth, almost guilt free because it’s vegan, peanut butter pie, and I don’t regret it for a minute. When you need to take a break and indulge yourself, there’s no shame in that. There’s more to my life at the moment than losing those last 9 pounds, and I’m giving my life my all.
Peanut Butter Pie
Adapted from Living Low Carb
1 1/2 cups almond flour
2T sweetened cocoa powder
2T sugar (I used white, but coconut sugar would do, or a sugar replacement)
1/4 cup coconut oil, melted
1/4tsp baking soda
pinch of salt
2/3 cup peanut butter
2T coconut oil, melted
2/3 cup sugar
1 can coconut cream, chilled (about one and a half cups)*
Preheat oven to 300º
Combine all ingredients for the crust and mix well. Press the mixture into the bottom and up the sides of a pie plate. Bake for 15 minutes and then let cool.
Combine peanut butter, sugar and melted coconut oil in a bowl and mix well until the sugar has dissolved. About five minutes. Mix in one third of the can of coconut cream.
Put the rest of the can of coconut cream in a separate bowl and beat on high until it is light and fluffy. About three minutes. When done, fold a third of the whipped cream into the pie filling to lighten it. Fold in the rest of the whipped cream just until it is incorporated and there are hardly any streaks of white. Do not stir because it will deflate the filling.
Pour the filling into the cooled pie crust, cover with plastic wrap and chill in the refrigerator for two hours until it has set.
*If you can’t find coconut cream, then you can make your own by putting a can of full fat coconut milk in the fridge over night. The cream will settle on top and thicken, then you can just scoop it off and put the coconut water aside for something else. If you do this, use two cans of coconut milk to make your cream.
Value food and cheer and song