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When I found out yesterday that I received Reader’s Choice for Challenge #4 of Project Food Blog, I almost fell off my chair. Thank you all so much for taking the time to vote for me!!! I am really going to have to think of something damn good for Reader Appreciation day on Oct 31st! ;)
When I want to show someone that I appreciate them, I bake them up a delicious vegan dessert. Now, I’m not too sure how chocolate ganache ships, but I figure sharing the recipe with you is the next best thing.
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Making Vegan Peanut Butter Ganache is actually very easy and only take a few minutes to whip up!
Grab the following ingredients:
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That would be: Vanilla bean paste or pure vanilla extract, pure maple syrup, full-fat coconut milk, non-hydrogenated coconut oil, smooth peanut butter, sea salt (not shown), and good quality dark chocolate.
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Using a high quality dark chocolate will bring your Ganache from so-so to outstanding.
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Vegan Peanut Butter Ganache with Peanut Butter Soft Serve Sundae
Ingredients:
- 1/2 cup high quality dark chocolate
- 1-1.5 tbsp maple syrup
- 3 tbsp smooth peanut butter
- 6-7 tbsp coconut milk (not low fat!), or more to thin as desired
- 1 tbsp coconut oil
- 1/2 tsp vanilla bean paste or 1 tsp vanilla extract
- pinch sea salt
Directions: In a medium sized pot over low-medium heat, add chocolate and oil and stir well until melted. Be sure not to overheat and burn. Now add in all ingredients and stir well. Adjust ingredients to taste. Add more syrup or coconut milk to sweeten or to thin out as desired. You can customize it to how you prefer your ganache. If this is for cupcakes, you probably want it more thick, whereas if it is for chocolate sauce on ice cream you will probably want it thinner to pour it out. Heat on low for a couple minutes and stir well until consistency is achieved. Pour over Peanut Butter Soft Serve (below). Makes just over 1/2 cup.
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Peanut Butter Banana Soft Serve
Adapted from Banana Soft Serve.
Ingredients:
- 2 frozen bananas
- 2 tbsp peanut butter
- 1/2 tsp vanilla bean paste or vanilla extract
Directions: Process all ingredients until smooth scraping sides of the food processor as necessary.
The troops:
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Wheeeeeeee. (That is what the frozen banana and PB is screaming in there.)
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Mark my words, I will never miss ice cream again. Ever.
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Adding in the vanilla bean paste made this really pop.
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Now the fun part!
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Grab your desired amount of PB Soft Serve and add on some toasted pecans and a Power Me Up Pumpkin Sesame Cookie. We need to make this a FALL dessert after all, right? ;)
Now pour on your warm PB Ganache….
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Oh dear me.
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I’m really having fun at this point.
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I went a little crazy. It is not easy to pour ganache and snap pictures at the same time!
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That’ll do.
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And dip.
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These cookies were just brought to a whole new level. ;)
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It was pretty much mind blowing.
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Now go make yourself a bowl, kick-back, and relax. It is the weekend after all.
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So about Challenge #5, which is due tomorrow…
The bad news:
I went through about 10 pizza dough flops last night. I also have flour in nooks and crannies that I may never find.
The good news:
I finally nailed my pizza this afternoon. It was worth every second when I saw it come out of the oven and tasted it for lunch. I don’t think I have ever been so excited to share something on the blog! Stay tuned for my Challenge #5 post tomorrow afternoon. :)
Now go make yourself some Peanut Butter Ganache.
Oh, Cluizel, you really DID spring for the good stuff. Have never tried cooking with it, it always seemed to me like a special occasion chocolate best eaten bit by bit…I have a hard time getting it here. You must have a source – lucky!
This looks delicious. Peanut butter and chocolate are THE ultimate in deliciousness, of course.
Congrats on readers choice, you’re doing awesome!
this looks so yummy, also i was flipping through the new canadian living today and saw your blog mentioned on an arcticle they had on worthy to check out blogs, so congrats on that too! I was so excited when I seen you listed!
Tasha
Yum! That looks delicious.
Congrats on winning Reader’s Choice, although I’m not surprised :) Can’t wait to see the pizza recipe!
Oh my gosh, this looks epic!
Yummy looking.. I really need to get myself a food processor and blender…
If it wasn’t for your blog I wouldn’t have discovered the joys of soft serve…thank you! That chocolate ganache is to die for!
Congratulations! I actually created an account on Food Buzz just to be able to vote for you. I look forward to the pizza recipe and am loving the navy bean ideas!
This looks like the PERFECT combination. And congrats on winning Reader’s Choice!! You definitely deserve it.
Congrats and I can’t wait for the pizza. I cannot wait to try the ganache!!!!! Thanks for all you do for us!
This takes ice cream sundaes to a whole new level! Now if only I had a food processer…
yay I’m so glad you got through! you deserve it:)
Congratulations on Reader’s Choice!!
The pictures on your blog are always so lovely and descriptive. Almost like I could reach through the screen and take a bite of the yummy food! …oh, and congrats on the Reader’s Choice!! Yay!
If I hadn’t had two huge slice of apple pie yesterday for dessert, I’m sure I would be more excited by this post. But even with zero interest in sweets today, this looks wonderful.
I hope you make it through this challenge, because I’m intrigued to see what you’ll do for the next challenge (road trip). Good luck!
Oh boy, that looks amazing!
Oh no, Angela, thank YOU. ;)
I can’t wait till your pizza post! You totally deserve to make it through to the next round and I totally knew that you would! Ever since vegan thanksgiving dinner you’ve had me turned on to pecans in a BIG way. Can’t get enough of them these days!
Ohh my I don’t know how you do it day after day…I’m considering running to the store right now to get the ingredients for the cookies and the gnache…who cares about studying when you can be making delicious vegan treats?
YUM!
I could use that right now.
Whats a good substitute for coconut oil?
I made it yesterday and used rice bran oil instead of coconut oil and it worked so well. I think any neutral tasting and smelling oil would blend well here.
Angela, thank you so much for the recipe! I’m still in heaven just from the memories of how devine and delicious it was. Mmmm…