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Snickers-Inspired Chocolate, Caramel, and Peanut Butter Pie
[Vegan]

Name: Snickers-Inspired Chocolate, Caramel, and Peanut Butter Pie [Vegan]
Cook time: 30 min
Yield: 8 - 10
Ingredients: Cream of Coconut-Peanut Caramel; 1 can Cream of Coconut, covered with water in a medium (2-quart) saucepan, and gently simmered, loosely covered, for 3 hours; cooled (I used the reduced-fat version); 1 cup coarse-fine chopped peanuts; Open the cooled can of Cream of Coconut and transfer the caramel colored "cream" into a small covered carton and refrigerate overnight or until very cold. It will separate, so remove and discard the hardened white "fat" on top. Add 6 tablespoons of the caramel to the peanuts and stir well to combine. Cover and set aside until ready to use. Store remaining caramel, covered, back in the refrigerator for another use.; Chocolate Wafer Crust; (This recipe comes from Joy of Cooking, a tried-and-true oldie-but-goodie.); 1 1/2 cups vegan chocolate wafer crumbs; 1/4 to 1/2 cup confectioners sugar; 6 tablespoons melted vegan butter (the original recipe called for dairy butter); Chocolate Ganache; 3/4 cup soy creamer; 3/4 cup vegan dark chocolate chips; Heat soy creamer in a small (1 quart) saucepan to simmering over medium-high heat or in a microwave-safe bowl in the microwave. Remove from the heat (or microwave), and add chocolate chips. Whisk until well combined, thick, and creamy. Set aside to cool to almost room temperature. It will thicken even more as it cools. Spread 1/2 cup of ganache in the bottom of the cooled crust. Reserve remainder. Top with Cream of Coconut-Peanut Caramel.; Chocolate-Peanut Butter Filling; 1-14 ounce package extra-firm tofu (not Silken), drained if necessary; 1/2 cup natural sugar; Remaining Chocolate Ganache; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract; 6 tablespoons creamy natural peanut butter; Garnish; 4 ounces vegan dark chocolate chips, melted, and cooled until still of a drizzle consistency; 1/3 cup finely chopped roasted and lightly salted peanuts

BP By: Betsy DiJulio: Blogger, The Blooming Platter

Author Bio

Betsy DiJulio, a vegan blogger, freelance writer, and food stylist, Betsy DiJulio is the author... Read More

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A slice of vegan Snickers-inspired pie with a chocolate wafer crust, thick peanut butter filling, and a chocolate ganache drizzle, garnished with chopped peanuts.

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Snickers-Inspired Chocolate, Caramel, and Peanut Butter Pie

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Ingredients You Need for Snickers-Inspired Chocolate, Caramel, and Peanut Butter Pie [Vegan]

Cream of Coconut-Peanut Caramel

1 can Cream of Coconut, covered with water in a medium (2-quart) saucepan, and gently simmered, loosely covered, for 3 hours; cooled (I used the reduced-fat version)
1 cup coarse-fine chopped peanuts
Open the cooled can of Cream of Coconut and transfer the caramel colored "cream" into a small covered carton and refrigerate overnight or until very cold. It will separate, so remove and discard the hardened white "fat" on top. Add 6 tablespoons of the caramel to the peanuts and stir well to combine. Cover and set aside until ready to use. Store remaining caramel, covered, back in the refrigerator for another use.

Chocolate Wafer Crust (This recipe comes from Joy of Cooking, a tried-and-true oldie-but-goodie.)

1 1/2 cups vegan chocolate wafer crumbs
1/4 to 1/2 cup confectioners sugar
6 tablespoons melted vegan butter (the original recipe called for dairy butter)

Chocolate Ganache

3/4 cup soy creamer
3/4 cup vegan dark chocolate chips
Heat soy creamer in a small (1 quart) saucepan to simmering over medium-high heat or in a microwave-safe bowl in the microwave. Remove from the heat (or microwave), and add chocolate chips. Whisk until well combined, thick, and creamy. Set aside to cool to almost room temperature. It will thicken even more as it cools. Spread 1/2 cup of ganache in the bottom of the cooled crust. Reserve remainder. Top with Cream of Coconut-Peanut Caramel.

Chocolate-Peanut Butter Filling

1-14 ounce package extra-firm tofu (not Silken), drained if necessary
1/2 cup natural sugar
Remaining Chocolate Ganache
1 teaspoon vanilla extract
1/4 teaspoon almond extract
6 tablespoons creamy natural peanut butter

Garnish

4 ounces vegan dark chocolate chips, melted, and cooled until still of a drizzle consistency
1/3 cup finely chopped roasted and lightly salted peanuts

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How to Prepare Snickers-Inspired Chocolate, Caramel, and Peanut Butter Pie [Vegan]

Caramel & Crust Preheat oven to 350 degrees. In a medium bowl combine all ingredients with a fork until moisture is absorbed. Press evenly into the bottom and slightly up sides of an 8 or 9-inch ceramic or glass pie pan. Bake for 10 minutes. Cool on a wire rack to room temperature. Ganache & Peanut Filling Place all ingredients in the bowl of a food processor. Process until very smooth, scraping down the sides of the bowl as necessary. Pile evenly on top of Cream of Coconut-Peanut Caramel layer, swirling top. Garnish Drizzle melted chocolate over the top of the pie in an attractive design--I use a squirt bottle--and sprinkle with chopped peanuts. Cover and chill several hours or over night before serving.