Vegan MoFo 13: Peanut Butter Creme with Jam Brûlée. Sugar- & Gluten-free.

Vegan Peanut Butter Creme with Jam Brûlée from An Unrefined Vegan

Here we are at lucky number 13 – just over halfway through MoFo. One of my favorite pre-gan desserts was creme brûlée, so much so that I bought one of those handy-dandy kitchen torches just so my creme brûlées would have the perfect crunchy-sweet top.

The recipe for PB & J creme brûlée sitting at Number 14 on 29 Ways to Honor Peanut Butter and Jelly comes from Big Fat Baker, and of course, uses egg yolks and heavy cream.  I based my recipe on one from The Sweet Life which appeared on Vegan Richa back in April.  Sarah creates some of the most amazing food on the web and when I saw her recipe, I knew I’d be making it.  I replaced the cashews with peanut butter as well as PB2 (to keep the fat content within reason) and eliminated the sugar by using dates.

Ingredients Collage

 

Vegan Peanut Butter Creme with Jam Brulee
Serves 4
Sophisticated creme brûlée meets the lunchtime classic for kids everywhere. Smooth, creamy, and loaded with PB & J flavor, this easy dessert makes a beautiful finish to an everyday meal or to top off a special occasion.
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Prep Time
25 min
Total Time
3 hr
Prep Time
25 min
Total Time
3 hr
801 calories
69 g
0 g
53 g
24 g
8 g
295 g
66 g
29 g
0 g
41 g
Nutrition Facts
Serving Size
295g
Servings
4
Amount Per Serving
Calories 801
Calories from Fat 442
% Daily Value *
Total Fat 53g
81%
Saturated Fat 8g
41%
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 29g
Cholesterol 0mg
0%
Sodium 66mg
3%
Total Carbohydrates 69g
23%
Dietary Fiber 14g
55%
Sugars 29g
Protein 24g
Vitamin A
1%
Vitamin C
6%
Calcium
10%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup creamy natural peanut butter
  2. 1/2 cup PB2 powder
  3. 1 1/4 cups water
  4. 1/2 cup dates, chopped and soaked in water for a bit
  5. 2 cups nut milk
  6. 1/4 cup + 2 tbsp. garbanzo bean flour
  7. 1 1/2 Tbsp. cornstarch
  8. pinch salt
  9. 1 tsp. vanilla bean paste (or vanilla extract)
  10. 3/4 cup frozen blueberries
  11. 1/2 cup water
  12. 1/4 cup fruit-sweetened jam, your favorite flavor
Instructions
  1. In a small saucepan, combine the blueberries and water and cook until the blueberries have softened and burst. Remove from the heat and set aside.
  2. Put the peanut butter, PB2 powder, water and dates (drain first) in a high-speed blender and process until smooth. You'll need to stop the blender to push the mixture down to get it processed correctly. Leave the mixture in the blender.
  3. Place four ramekins on a small baking sheet and divide the blueberries among them. Set aside.
  4. In a medium saucepan, combine the nut milk, garbanzo bean flour and cornstarch and bring to a boil. Turn down the heat and stirring constantly, cook the mixture for two minutes to ensure proper cooking. Let the flour mixture cool for a minute or two and then scrape it into the blender along with the vanilla bean paste (or extract). Process again until completely combined and smooth. Pour over the blueberries in the ramekins, cover the ramekins with foil or plastic wrap and store in the refrigerator to let set up for at least three hours.
  5. Gently warm the jam. Divide it between the tops of the four ramekins.
beta
calories
801
fat
53g
protein
24g
carbs
69g
more
an unrefined vegan http://anunrefinedvegan.com/

Ramekins Collage

Ramekins with Creme Brûlée

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23 thoughts on “Vegan MoFo 13: Peanut Butter Creme with Jam Brûlée. Sugar- & Gluten-free.

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