Black Bottom Peanut Butter Silk Pie and Minies

Balaclava Coles rocks!

After our trip to Nostralis we went to Balaclava Coles (carlisle st), it has so many vegan Jewish foods that you can't find at a regular supermarket. We bought these expensive(about $18) but awesome tiny chocolate covered ice cream snacks called Minies. They are strawberry flavoured ice cream covered in a chocolate covering with a crunchy rice bubble type coating. I'm not sure if they are gluten free, they look ok except for the maltodextrin which might be derived from wheat or corn. I tried googling it but couldn't find anything. I'm not sure if it because I have been vegan for 7 years but I swear it is easier to find out if something is vegan than it is to find out if something is gluten free. I was a little worried that we wouldn't finish them before I went gluten free (a week later), but despite the quanity (32) they didn't last long at all.



I also found a graham cracker crust and after reading about graham cracker crusts on US based blogs and cookbooks, I was so excited that I literally jumped up and down in coles.


I put the question out on facebook about what to make and my genius friend Marisa suggested that I make the no bake black bottom peanut butter silk pie from vegan with a venegance for a mini potluck. It was pretty awesome. Although I used coconut milk which I think definitely overshadows the peanut butter a little. It's almost as amazing as the sm love pie. It could easily be make gluten free though by using gluten free cookies to make a crust. The recipe doesn't specify what type of agar (powder, flakes or whole) so I used the actual seaweed and just cut it up with scissors. It was the first time I had made it from whole seaweed and was a little worried but it worked out fine. Here's the recipe:

1 prepared graham cracker crust or chocolate cookie pie crust
4 ounces/113 grams dark chocolate

12 ounces silken tofu
3/4 peanut butter
1 1/2 cup icing sugar
2 tsp vanilla extract
2/3 cup of rice milk/soy creamer/ rice milk or soy milk
1 1/4 cup boiling water
3 Tbsp agar

Melt chocolate, mix in soy misk and whisk then pour over prepared pie crust. Transfer to fridge.

Combine tofu, peanut butter, sugar, and vanilla in blender or food processor and blend until smooth. In a saucepan over moderate heat boil the agar in 1 1/4 cup boiling water. Stir constantly until dissolved (about 10 minutes). When dissolved pour into glass measuring cup (or if you have plastic let it cool a little). Add 2/3 cup of milk to the tofu mixture and blend and then add the agar and blend again.

Slowly pour the peanut butter mixture into the pie crust. Drizzle the remaining chocolate over the pie, run knife to create a pattern. Refrigerate covered for at least 3 hours.

Also check out Theresa's interesting version here