Peanut butter fudge pie, it sounds good doesn't it? I can tell you it was very good. A smooth and creamy filling in an almond-cinnamon crust. I used erythritol and stevia as a sweetener, but you can use what you want. I can imagine that coconut sugar would be great to use as well. If you want to make the pie vegan then use coconut oil/vegan butter instead of butter and soy cream instead of heavy cream.
Peanut Butter Fudge Pie
crust
1 1/4 dl almond flour
2 tbsp butter, melted
1/4 tsp cinnamon
0,5 tbsp erythritol
pinch of salt
filling
2 tbsp heavy cream
2 tbsp butter, melted
0,5 dl peanut butter
1 tbsp erythritol
2 packets of Nustevia white stevia powder (2g)
1/4 tsp vanilla extract
pinch of xanthan gum
Preheat the oven to 175°C. Combine all the ingredients for the crust in a bowl. Press the mixture into the bottom of a pie dish / baking dish lined with parchment paper. Bake the crust for 10-12 minutes. Remove from the oven and let it cool. For the filling, stir together all the ingredients until smooth. Spread the filling over the crust and put in the freezer until set. Cut into pieces. Store in the fridge or in the freezer.
Jordnötssmör-Fudgepaj
pajbotten
1 1/4 dl mandelmjöl
2 msk smör, smält
1/4 tsk kanel
0,5 msk erytritol
en nypa salt
fyllning
2 msk vispgrädde
2 msk smör, smält
0,5 dl jordnötssmör
1 msk erytritol
2 paket Nustevia-pulver (2 g)
1/4 tsk vaniljextrakt
en nypa xantangummi
Värm ugnen till 175 ° C. Kombinera alla ingredienser för botten i en skål. Tryck blandningen i botten av en pajform / ugnsform klädd med bakplåtspapper. Grädda botten i 10-12 minuter. Ta ut ur ugnen och låt den svalna. För fyllningen, rör ihop alla ingredienser tills slät. Bred fyllningen över pajbotten och ställ i frysen tills fyllningen stelnat. Skär i bitar. Förvara i kylen eller frysen.
2 Comments
Oj så gott! Det där skulle jag vilja smaka på just nu!
ReplyDeleteTack Jael :)
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