No Bake Peanut Butter Pie

No Bake Peanut Butter Pie

“No Bake Peanut Butter Pie”

This is a guest post by Brook and Michael over at Being Vegan Eats.

Ingredients:

Filling:

8 oz. Tofutti Better Than Cream Cheese
1 cup natural peanut butter
1 cup powdered sugar
1/4 cup almond milk, or other non-dairy milk
1 1/2 tsp. vanilla extract
12 oz. can of coconut milk, chilled in fridge

Crust:

1 1/2 cups almond meal
1/2 cup vegan graham crackers, to make gluten-free substitute gluten-free graham crackers or use just almond meal
3 Tbsp. chocolate chips
3 large dates
2 tsp. agave nectar

Directions:

In the food processor, chop the 3 large dates until very small. Add in the almond meal, graham crackers and chocolate chips. Lastly add in the agave nectar. Blend until all are well incorporated. Press into a 9″ pie pan; a glass pan will work. Place in the fridge until ready to use.

In a mixing bowl, using a hand blender (with beater attachments), beat the Tofutti Better cream Cheese, almond milk and vanilla extract until smooth and well blended. Then add in the peanut butter and blend til smooth.

Add in the powdered sugar a half at a time. Blend well.

Open the can of chilled coconut milk. The liquid and the cream will be separated into two layers. Scoop the top layer of cream out of the can, stopping at the liquid, and place in a second mixing bowl.

With the hand blender (and whisk attachments), whisk the coconut cream until fluffy and incorporated with air. Fold the coconut whipped cream into the bowl of peanut butter filling.

Pour into the chilled pie shell, smoothing out the top. Place in the fridge until well chilled. Recommend chilling at least 6 hours, but will set perfectly over night. A great dish to make in advance.

Serve chilled, enjoy!

Visit Brook and Michael at www.beingveganeats.com.

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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Amazing Peanut Butter Pie

Amazing Peanut Butter Pie

“Amazing Peanut Butter Pie”

This is a guest post by Tofutti super fan Hanki.

Ingredients:

For the Filling:

1 package of Tofutti Better Than Cream Cheese, softened
1 cup of creamy peanut butter
1 cup of sugar (can be made sugar-free, or add sugar to your liking – or substitute Stevia, or 3/4 cup of agave nectar)
1 Tbsp. of margarine
1 tsp. vanilla
1 cup of vegan whipped cream topping
Chocolate syrup for garnish on top (optional)

For the Crust:

Prepackaged vegan chocolate brownie mix

Directions:

Prepare brownie mix and spread into a 9 x 13″ pan and bake. Let cool.

Beat Tofutti Better Than Cream Cheese, peanut butter, sugar, margarine, and vanilla together. Whip the cream separately until stiff. Then fold the two mixtures together.

Spread combined mixture on top of the brownie layer.

It’s fun if you squiggle chocolate syrup over the top and then use a knife and lightly go over the syrup until it looks pretty to you.

Freeze until ready to serve. This recipe makes enough for one 9 x 13″ pan. Take out of freezer about 15 minutes before serving.

All of us here at Tofutti thank Hanki for sharing her wonderful recipe. You did great!

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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Tofutti Cuties in a Chocolate Shake?

Tofutti CutiesSounds crazy, right? Maybe not…

Little Vegan Eats has concocted a “Chocolate-Peanut Butter-Banana-Tofutti Cutie Shake” with blended Tofutti Cuties.

It’s quick and easy to make. You take a Cutie and blend it with good stuff like banana, peanut butter, and cocoa powder. It makes a rich – and very creative – chocolate shake.

Now that’s some out of the Cutie box thinking!

Great work, Little Vegan Eats.

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Tofutti Dairy Free Cream Cheese and Peanut Butter Dipped Delights

Tofutti Dairy Free Cream Cheese and Peanut Butter Dipped Delights

This is an amazingly delicious and decadent morsel for dessert or a sweet snack. So smooth, so delicious! Made with Tofutti Better Than Cream Cheese, peanut butter has never been so fabulous!

“Peanut Butter Dipped Delights”

Ingredients:

1 cup sugar
1/4 cup dark karo syrup
1/4 cup clear karo syrup
1/2 cup Tofutti Better Than Cream Cheese
2 cups crunchy peanut butter, plus 3 T. creamy peanut butter
3 1/2 cups crispy rice cereal, plus 3 T. crushed cereal for garnish
1 10 oz. package dairy free baking chips (I use SunSpire Chocolate Dream) melted, for dipping

Directions:

In a large mixing bowl, combine peanut butter and Better Than Cream Cheesee until well blended. In a medium saucepan, on low heat, stir the sugar and syrups together. Continue to stir until well blended, bubbly and hot. Quickly mix with Tofutti and peanut butter. Add krispy rice cereal, and mix well.

Shape the mixture into balls and place on a lined cookie sheet. Let set for 20 to 30 minutes at room temperature. Melt baking chips and dip balls into chocolate and place back on lined cookie sheet. Place in refrigerator for 20 minutes to set coating.

Once set, drizzle with creamy peanut butter that has been heated in the microwave for 20 seconds, drizzle over balls and garnish with crushed cereal. Yum!

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