If you're having a party (not any time soon in Victoria, but we can plan ahead 🙈🤓), you might want to bust out a Banana Cream Pie!
This is a variation on the banana version - a vegan, peanut butter cream pie made with:
peanut butter
almond butter
silken tofu
coconut nectar
Maca
vanilla extract
thick coconut cream
- and that's just the filling. It tastes so caramelly!
Ingredients for the base:
I used walnuts blitzed together with ground almonds, agave syrup, coconut, whole linseed, and cashew butter (for the "fat" element). You could easily omit the sweetener; I quite like a non-sweet base when I'm making a vegan dessert..
Chocolate Ganache:
good quality dark chocolate melted in a double boiler (avoid direct heat as you will harm the chocolate), with coconut oil.
Sprinkle some toasted roughly chopped almonds on top for garnish.
Sorry no actual measurements; I am trying to learn to be more disciplined in that department!
@thegastronomicalworkshop
