gluten-free. vegan. soy-free. vegetarian. dairy-free.
Because of dental work, I am currently eating softer foods. My usual chocolate pie dessert with nut crust has not been an option. While stewing one day over missing out on pie, pizza, and whatever else I could fathom, even vegetables, I decided to do something productive. In this case, I created a chocolate dessert. One without crust.
It is rich, filling and indulgent. I added peanut butter and tahini because I craved those foods also, and desired the health benefits of both. Peanut butter is a source of CoQ10, niacin, and protein. Tahini is also a good source of protein, as well as omega-3 fatty acids, Vitamin E, and calcium. Really, there is more (feel free to leave a comment), but both add a nutritional aspect.
Also, the dish needed to stick together. If anything makes food stick, peanut butter and tahini do.
This dish is rather gooey at first, which is when my taste tester loved to eat the dessert best. If left in the refrigerator for hours or overnight, the dessert will firm. It isn’t worse in my opinion, just more firm. The more gooey version reminds me a lot of the inside of a chocolate lava cake, or some seriously rich and thicker pudding. Once firm, the confection is set and not gooey at all, but still pleasantly rich.
A visual of pots de crème inspired this recipe, but is not like this recipe. Case in point: no eggs or dairy. Nor is the end result as creamy. Could be compared to a pudding, but not really. Whatever it is, I liked the taste exceedingly and it definitely qualifies as a dessert.
Notes: (1) May want to let thaw at room temperature for 10-15 minutes after refrigerating for over 24-hours as it can be difficult to spoon (plastic is not recommended) out. It is still creamy after longer hours of refrigeration. (2) Can use creamy or crunchy peanut butter, though I prefer creamy. (3) I also used unsweetened peanut butter, tahini, and coconut milk. (4) Though it may take some time for the coconut milk fat to melt on low heat to a milk consistency, the effect of a higher heat on the overall result makes a mess.
Chocolate Peanut Butter Tahini Creme Dessert
Sure to satisfy any cravings for something rich and creamy with chocolate and peanut butter. As an added bonus, protein-rich tahini is included.
- 6-8 T. coconut milk (solid white portion from can, not the more clear liquid). Less tablespoons will lend a fudge-like consistency, where as more lends a creamier consistency.
- 2 oz. dark chocolate bar of choice (I prefer 70% or more cacao/cacoa)
- 3 T. creamy peanut butter
- 1.5 T. tahini (unsweetened if possible)
Chocolate Sauce: (optional)
- 3 T. coconut oil
- 1½ T. cacao powder
- 1 T. maple syrup
- On low heat, add coconut milk to small saucepan until soup-like consistency. During this time, I break chocolate bar into pieces.
- Once coconut is liquid, turn heat to highest temperature. As soon as you start seeing bubbles and hear a boiling sound, remove from eye and turn off stove. Now add chocolate pieces to coconut milk, letting sit for thirty seconds to one minute for the chocolate to melt a little on its own, then start stirring to incorporate chocolate. If chocolate is not fully melting, place back on stove on lowest temperature and stir while heating until chocolate is fully integrated.
- Now add peanut butter and tahini over stove on lowest heat, stirring well to combine. Remove from stove eye. All ingredients should be well blended together. I sometimes see peanut butter pieces, and that is okay.
- Equally divide mixture between two ramekins. Circle top with back of spoon so it becomes more level. Place in refrigerator for firming and storing. If desiring chocolate sauce on top and do not wish for the dessert to firm too much prior to consuming, I recommend making chocolate sauce within five to ten minutes after chocolate dessert.
- This dessert usually hardens and firms in an hour. Keep that in mind. If left overnight or for hours, may want to let dessert thaw for a handful of minutes. Also, be sure to not use a plastic spoon once firm.
- Melt coconut oil on low heat in small sauce pan.
- Remove from eye once melted, and add cacao powder and maple syrup. Stir well to combine.
- Pour over two dessert mixtures equally. Place in refrigerator for an hour to harden sauce. Would recommend eating at this time if you want the dessert to be soft and gooey. Wait for a few hours to consume if desiring firmer dessert layer.
- Store in refrigerator.
The above photograph shows the dessert more gooey. Below is an image of the dessert firm after hours of refrigeration.
Thank you for reading!