Monday, March 13, 2017

No Bake 5-Way Peanut/Peanut Butter Uncheezcake

This is the sort of thing I just spontaneously make when no one's around and I want to eat the whole thing...

1 C.Roasted, salted peanuts
1/2 C. coconut oil
1/4 C. sugar
1 C. powdered sugar
1/2 C. brown sugar
1 C. peanut butter
1 C. coconut cream (solid)
1/2 C. coconut milk
1 tsp.lemon juice
1/2 tsp. vanilla

Combine half of the coconut oil with 3/4 C. of the peanuts,
pinch of salt, bit of cinnamon and 2 Tbsp. of the sugar.
Grind into almost a paste and press into 4 circles on small
Mix 1/2 C. peanut butter, powdered sugar, 1/8 C. coconut oil,lemon
juice and 1/4 tsp. vanilla. Add salt to taste and a little of the
coconut milk if needed to make a fudge-like substance. Divide in 4
and place spread to cover on the 4 disks of crushed peanut crust.
Use more powdered sugar if needed.
Next mix coconut cream with 2 Tbsp. sugar and 3/8 C. of the peanut
butter and vanilla. The coconut cream should be very thick, that's
what you want.
Divide in 4 and place atop your 4 disks of peanut-buttery
deliciousness and chill.
Mix remaining peanuts with remaining sugar.
Blend powdered sugar with rest of coconut oil and remaining peanut
butter. Slowly add a little coconut milk to make a nice but still
pretty thick sauce.
When ready to serve, drizzle the little stacks with brown sugar-
peanut butter concoction and sprinkle with sugared peanuts.

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