#toffutti

[365vegan]

Fave

[littlevenicebaker]

Peanut Butter Mousse and Pretzel Crust Pie (dairy free-ish!)

Since Smalls seems to be a bit sensitive to dairy, I've had to make a few adjustments to my diet.  No more yogurt and cheese isn't the worst, but when I said I'd make a peanut butter pie for a Labor Day BBQ, I was pretty sad that I wouldn't be able to eat it.  So I broke my own "no vegan desserts" rule for me.  

The mousse ended up tasting pretty rad.  It's quite rich, and a little slice is all you need.  

So crust...I still used butter.  I might try coconut oil in my next attempt.  

Pretzel Crust

6oz pretzels + 1 stick melted butter + 2 tbs cocoa powder + 3 tbs sugar

Grind your pretzels, mix it all up with everything else.  Press into you pie shell and bake at 350 for 9 mins.  Cool.

Peanut Butter Mousse

6 oz tofutti cream cheese + 16 oz peanut butter + 1 1/2 cups sugar + 1 tsp vanilla + 1 container non-dairy topping

Beat cream cheese, PB, sugar, and vanilla until smooth.  Gently fold in the non-dairy topping.  Throw it in your pie shell and you're done.  Keep in the fridge until serving time.   

[veganfeast]

Momma Mambo! Lime Salsa Cupcakes on Flickr.

Savory!

[veganfeast]

Raspberry Cheese Rolls with Chocolate on Flickr.

Bite!