Okay, so it's not necessarily paranormal, but the fact this particular recipe is allergy free and still delicious makes it darn close. Back in days ye olden days of yore, I could eat anything and have zero worries about burning it off, allergic reactions, or skeptical ingredients. Nowadays…not so much. Not only am I careful about calories (I work out so I can drink wine and eat chips once in a while, don't judge), but there’s also a gluten factor going on. Top it off with dairy, egg, and cane sugar allergies, let’s just say getting dinner with me is tons of fun.
Honestly, besides missing out on the bread at Italian restaurants, it’s really not that bad. And I feel great, so giving up a few foods is worth it and cooking has become quite the adventure. In the spirit of all my fellow allergy free cooks and food enthusiasts, I thought I’d share the AF dessert recipe I’m making for Christmas dinner. Push your skepticism aside. It’s delectable, trust me.
C.J.'s Paranormal Chocolate Chip Peanut Butter Pie
Crust: 7.9 oz Allergy free chocolate chip cookies (Enjoy Life is pretty awesome)
2 Tbsp coconut palm sugar
1/3 C melted Earth Balance
6 oz imitation cream cheese (sounds delicious, right?)
1 C creamy peanut butter
1 C powdered sugar (I use 1 C coconut sugar w/ 1 tbsp cornstarch powdered to perfection in my food processor)
1 ½ tsp vanilla extract
1 ½ C whipped topping (So Delicious works great)
¾ C mini dairy free chocolate chips (another Enjoy Life staple)
For the crust, preheat oven to 375 degrees and non-stick spray your pie pan. Toss the cookies (heh) in your food processor and pulse until they’re coarse crumbs.
Whisk the crumbs with the palm sugar, add melted butter and blend. Press all that cookie-crumbly goodness into your pie plate and bake for 9 minutes.
For the filling, beat the wannabe cream cheese, peanut butter, powdered coconut sugar, and vanilla on medium until combined. Fold the whipped cream into the peanut butter mixture. It looks (and tastes) like peanut butter cookie dough.
Next, oh so gently, stir in the chocolate chips and then coax it all into your cooled crust.
Refrigerate for at least 4 hours. Then demolish.
What's your favorite holiday dessert? And if you're a fellow allergic-type, share your woe with me. I'll sympathize, promise.
Wishing you all a scrumptious Christmas and spicy New Year!