Catherine Gill, author of the new cookbook The Dirty Vegan had us at peanut butter. And chocolate. And banana ice cream.
Gill, a blogger, holistic vegan chef specializing in natural and health foods and former owner of Dirty Vegan Foods (a vegan bakery specializing in veganized versions of classic desserts), just dropped this new cookbook that offers up heaps of yummy vegan dishes to prepare, like this vegan recipe for Chocolate Peanut Butter Banana Ice Cream Pie that serves eight people.
½ cup creamy peanut butter
¼ cup maple syrup
1 quart vegan vanilla ice cream, softened
1 prepared graham cracker pie crust, 9 inch size
½ cup and 2 tablespoons peanuts, chopped
1 ripe (but firm) banana, thinly sliced
½ cup vegan semi-sweet chocolate chips
2 tablespoons vanilla vegan soy milk
1 tablespoon coconut oil
In a large mixing bowl, cream together peanut butter and maple syrup; combine with ice cream. Spread half of the ice cream mixture evenly in pie crust. Sprinkle an even layer of ¼ cup of the chopped peanuts on top of ice cream layer and arrange banana slices evenly over top of peanuts.
Place in freezer while you make chocolate ganache.
In a small saucepan on low heat, melt chocolate chips, soy milk and coconut oil together, stirring frequently. When well combined, remove ganache from heat and set aside. Remove pie from freezer and pour on a layer of half of the chocolate ganache; spread remaining ice cream mixture on top of that. Lastly, sprinkle ¼ cup chopped peanuts and the last of the chocolate ganache. Sprinkle with last 2 tablespoons of chopped peanuts, cover with lid (that accompanies prepared pie crust) and freeze overnight or until firm.
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Diana Edelman is the founder of Vegans, Baby. She previously lived and worked in Thailand where she spent years working for an elephant sanctuary. She is a public speaker, journalist and entrepreneur.