It's summer! Had to think up a fun snack for some Vegan clients of mine. Their kids love peanut butter, but this could easily be any nut butter you prefer. I like to serve it on a hot day directly out of the freezer for added coolness, but texture is wonderful out of the fridge, too. Happy no-baking! Keep cool....
Crust ingredients:
6-8 Madjool Dates, soaked 1 hour
3/4 cup Raw Almonds
1/2 cup Raw Walnuts
Salt
Optional: 3 Tbs. Raw Cocoa powder
Filling:
1/2 cup Grape juice
1 tsp Agar agar or grass fed gelatin
1 can High fat Coconut cream (like 15% or higher)
1 cup Nut butter of choice
1/4 cup of sweetener of choice (I used honey but maple or date, etc would be fine)
4 drops of Stevia
1 tsp. Vanilla
pinch of Sea Salt
2 Tbs. Coconut oil, at liquid temp.
Crust ingredients:
6-8 Madjool Dates, soaked 1 hour
3/4 cup Raw Almonds
1/2 cup Raw Walnuts
Salt
Optional: 3 Tbs. Raw Cocoa powder
Filling:
1/2 cup Grape juice
1 tsp Agar agar or grass fed gelatin
1 can High fat Coconut cream (like 15% or higher)
1 cup Nut butter of choice
1/4 cup of sweetener of choice (I used honey but maple or date, etc would be fine)
4 drops of Stevia
1 tsp. Vanilla
pinch of Sea Salt
2 Tbs. Coconut oil, at liquid temp.
 | Make your crust. Fist blend your nuts into a powder in a food processor. Then strain and chop your dates. Add enough to make a sticky pliable crust to pat into a pan. |
 | Bring your apple juice and agar (or gelatin) to a boil for 3-5 min until dissolved. Mix all the filling ingredients together in a bowl and place in the fridge or freezer to start the stiffening process. |
 | When you can see that the filling is stiffening due to the gelding, not freezing, then take it out and mix it smooth with a whisk. Then pour into your pie pan and place in the fridge for 2-3 hours to set up. If you'd like to make a ganache topping, you can prep that now. It's great drizzled on top or as a chocolate layer on top. |
 | This is how it looks when set up. Easy to cut, but soft. |
 | YUMmmmmmm!!! |
