You read and were astounded by our Vegan Indian Feast but I didn’t even get to the best part. We wanted to make something memorable and tasty but without an oven were presented with a real challenge.
Luckily we had a blender, which was essential. Equally lucky, one of the marts by our house had pie tins for sale. From there, it was kind of an improvisation.
The first step was to blend two packets of oreos with (melted peanut butter + small amount of oil.) These were then fridged for a few hours.
With those chilling, we blended nearly half a jar of (homemade, in the same blender) peanut butter and a tube (perhaps 12 oz?) of soft tofu with just a little turbinado sugar and some vanilla.
This gooey peanut butter goodness filled the shells and then it was back to the fridge!
As you can guess, this would already have been delicious, but the coup de yum was still to come. We made a chocolate topping by simmering 1/2 cup coconut milk and then adding 1ish cup of chocolate chips to make a sauce. Stirred slowly, let it cool to room temp and then poured it over the pies and chilled for another little while.
Ad-libbed as our recipe was, and lackadaisical as our measuring was, these pies were among the best I’ve ever had, rivaling even the glorious products that my sister creates. I just might have to start making them every holiday.