It has been a long time since I have blogged and I have really missed it. Many times I have wanted to post one of my new recipes or craft ideas but I have just been too busy. My goal is to periodically update this site with new recipes or inspirations. Mainly as a way for me to keep a record of my creations.
Today I want to share with you a very exciting recipe. I threw this together earlier in the year on Pi day, when I just had to satisfy my sweet tooth and make ‘pie’ for me and my hubby. I melded two recipes together, adapted from here and here, modified to be dairy free and somewhat ‘healthy’ (as far as desserts go). I give you a delicious chocolate cream pie with oatmeal shortbread crust,
For the Crust: 2 cups rolled oats~1 cup of flour (I used spelt)~3/4 cup real maple syrup~1/2 cup earth balance or butter~1/2 cup olive oil~dash of salt
1) Preheat oven to 350 deg F 2) Mix dry ingredients together in a medium size bowl 3) Melt earth balance & add it along with the other wet ingredients to the mixing bowl 4) Chill in the refrigerator for 20 minutes 5a) Once the crust has had time to chill, press a heaping tablespoon into a lined cupcake tin or 5b) Press entire crust into a greased 9×13 pan..I usually do this one because it is quick! 6) Bake for 15-20 minutes or until the edges just start to brown 7) Chill crust in the fridge until the filling is done
For the Filling: 2 cups of almond milk~3/4 cup sugar (I used maple syrup instead)~1/3 cup cocoa powder~3 tbs corn starch~1 egg (or 1 flax egg)~1/4 dark chocolate or semi-sweet chocolate chips~Pecans & coconut for garnish
This part is a little more intense, but it pays off later!
1) Over medium heat begin to warm 1 1/2 cups of the milk in a small sauce pan 2) In a small bowl, whisk together 1/2 cup of the milk with the rest of the ingredients (except the chips) 3) When the almond milk starts to bubble whisk the ingredients into the sauce pan 4) Add the chocolate chips and stir continuously until large bubbles start to form in the pudding 5) Reduce to low heat, stirring constantly for 1 minute or until filling is the consistency of pudding 6) Pour into cupcake tins (fill to the edge of lining) or into 9×13 pan 7) Garnish with coconut or pecans 8) Serve chilled…or not if you just can’t wait that long!