Creamy Peanut Butter and Chocolate Pie
25 minutes
25 minutes
4 servings
Ingredients
- 1 MI-DEL® Gluten Free Chocolate Snap Pie Crust
- 1 cup heavy cream
- 1 cup creamy peanut butter
- 6 tbsp cream cheese , at room temp
- 1/3 cup honey
- 2 tsp pure vanilla extract
- Whipped cream , for serving
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Ingredients
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Instructions
- Using electric mixer, beat heavy cream until firm peaks form.
- In separate bowl, beat together peanut butter, cream cheese, honey, and vanilla until smooth. Beat in 1/3 of the whipped cream. Using spatula, fold in remaining whipped cream.
- Spoon filling into crust; smooth surface with spatula.
- Cover with plastic wrap and chill until firm (at least 3 hours)
- Top with whipped cream before serving.
Ingredients
Instructions
- 1 package of KA–ME® Original Rice Crackers or KA–ME® Seaweed Rice Crackers
- 1/2 cup chickpea hummus
- 1/2 cup beetroot hummus
- 1 small sweet potato , thinly sliced
- 1 medium beet , thinly sliced
- 1 medium carrot , thinly sliced
- 1/4 cup edamame , shelled
- 1/4 cup cranberries
- 1/4 cup yellow corn
- 1/2 cup heirloom cherry tomatoes
- Bring a pot of water to a boil. Once boiling, carefully add eggs. Boil for 7 minutes and then remove, placing in an ice bath. Set aside.
- Cook the KA•ME® Wide Lo Mein Noodles per the package directions. Drain and rinse with cold water and set aside to chill.
- In a medium bowl, whisk all the ingredients in the sauce together. Toss the noodles with the sauce.
- Divide each serving into a bowl. Top each bowl with chopped peanuts, green onions, carrots and cucumbers, and half an egg. Serve cold.
Included Products
Gluten Free Chocolate Chip Cookies
Gluten Free Arrowroot Animals
