Combine cream cheese, creamy peanut butter, powdered sugar, heavy cream and vanilla extract in a large mixing bowl (or the bowl of your stand mixer) mix well over medium speed for 2-3 minutes until it is well incorporated and peaks begin to form.
Carefully spread your mixture in a MI-DEL Graham Style Crust and spread very evenly. Place the pie in the freezer for at least 30 minutes.
Meanwhile bring 1/2 cup heavy cream to a boil in a small sauce pan. In a mixing bowl combine 3 tbsp creamy peanut butter and the chocolate chips. Pour the boiling cream over the chocolate and peanut butter mixture and use a whisk to stir vigorously until the chocolate is melted and a smooth dark chocolate ganache forms.
Remove the pie from the freezer and drizzle the ganache over the pie and spread it carefully.
Freeze pie and allow it to thaw 20 minutes before serving.
Thanks to Maebells
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.