Chocolate Peanut Butter Mousse Pie – Saratoga Peanut Butter
Ingredients Crust 7 ounces vegan graham crackers (7 ounces yield ~1 2/3 cups ground) 1/4 teaspoon sea salt 5 vegan butter (melted // or sub coconut oil with varied results) Filling 1 1/2 14-ounce...
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Cooking tools:
- Food processor
- Hand mixer
- Double boiler
- Microwave
- Rolling pin
- Pie dish
- Oven
- Mixing bowl
- Freezer
- Plastic wrap
- Spatula
- Measuring cup
- Measuring spoon
- Can opener
- Fork
- Zip-top bag
- Refrigerator
Ingredients
- 7 ounces vegan graham crackers (7 ounces yield ~1 2/3 cups ground)
- 1/4 teaspoon sea salt
- 5 vegan butter (melted // or sub coconut oil with varied results)
- 1 1/2 14-ounce cans coconut cream* (chilled overnight or for at least 6 hours)
- 1/2 cup date paste (1 cup packed pitted dates yields ~ 1/2 cup paste // soaked in warm water for 10 minutes, drained, and processed into a paste)*
- 1 cup dairy-free semisweet chocolate chips
- 1/2 cup salted Saratoga Peanut Butter (creamy or crunchy)
- Coconut whipped cream (for topping)
- Crushed Salted Roasted Peanuts
- Dairy-free dark or semisweet chocolate shavings
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