Despite having a wicked sweet tooth, chocolate is not usually my go-to. I mean, I would never ever say no to chocolate, but it's not my automatic YES GIVE ME ALL THE FOOD response. This month's Recipe Redux theme however, was all about the good stuff:
Favorite Chocolate Matches
Does your chocolate need a friend? This month’s posting will be after Valentine’s Day, so you may have a bit of extra chocolate around. What’s your favorite chocolate match? Be it traditional peanut butter or something more exotic like cayenne + chocolate. Show us your favorite healthy chocolate combo recipe.
So I obviously turned to my trusty Flavor Bible to see what new innovative flavors I could come up with. And there I pieced together this gem:
Chocolate + coconut + lemongrass + chiliesholler! And I happened to have a Chocolate Cream Pie recipe I'd been wanting to play with, and hench this Thai-inspired Cream Pie was born. Is it authentic? Absolutely not. Is it decadent, but packs a kick afterward? Yes! And it just happens to have quite a bit more protein than you typical cream pie.
This was shockingly my first time making coconut whipped cream. The main reason being I do not own a standing mixer or any mixer besides a whisk. Because I am total fail at baking and don't think it's worth the investment. But luckily I have an amazing friend who happens to be the best food blogger in the world as well as the most generous person I've ever met. Thank you Ashlae for the hand mixer. Anyways, whipped coconut cream is probably the easiest thing in the world, can be adapted to many different flavors, AND holds it's texture sooooooo much better than regular whipped cream
Thai Chocolate Cream Pie
recipe adapted from Rouxbe
- 2.5 cups roasted, unsalted peanuts
- 1/4 cup coconut sugar
- 2 Tbsp coconut oil
- 1/2 tsp sea salt
- 1 1/2 bags of vegan dark chocolate chips (67% or higher)
- 2 packages soft tofu
- 1/4 cup unsweetened almond or coconut milk
- 1/2 tsp vanilla extract
- 4 Thai chilies, crushed
1. Make crust: In a food processor pulse peanuts and sugar into a fine meal (not quite nut butter consistency but close). Add in coconut oil and sea salt. Press and shape into the bottom of a 9"pie shell or springform pan. It's easiest if you just do the bottom--not up the sides.
2. Prepare filling: Melt chocolate chips. Blend all ingredients together in a high speed blender or food processor..
3. Pour into pie shell. Let set in fridge for at least 20 minutes
4. Make whipped cream, adding in lemongrass simple syrup to balance the coconut flavor.