Delight everyone with our recipe for Frosty Chocolate-Peanut Butter Mini Pies. These cute mini pies are as visually appealing as they are delicious. http://kraft.us/2ve73sK
These mini salted chocolate tarts are super easy (seriously!) and use only a few basic ingredients in your pantry. Buttery tender shells with strong flavoured chocolate filling. And those flakes of salt on top really bind all the flavours together and bring the tarts to a different notch. Try! NOTE: If you’ve made any of my recipes, please head out to my website and rate it. Link is below. I would really appreciate it. Huge thanks! .
▶ Printable recipe, tips and instructions http://bit.ly/EMEChocolateTarts.
▶ Subscribe for more videos http://bit.ly/ElMundoEatsSubscribe. .
These Mini Pumpkin Pie Bites are dairy free, gluten free and absolutely delicious. The crusts are made of pecans, coconut and maple syrup while the pumpkin filling is made with coconut cream and sweetened with maple syrup.. These adorable little pumpkin pies are the perfect recipe for you holiday table. Bring them along for Thanksgiving and Christmas or simply make them anytime you are looking for a delicious pumpkin dessert.. Thanks for watching! Make sure to SUBSCRIBE for more videos: http://tinyurl.com/jaxbcd6. and remember to press the bell button to get notifications every time we post! PRINT RECIPE HERE: https://tinyurl.com/CDMiniPumpkinPie. SUBSCRIBE to my FREE newsletter: https://tinyurl.com/ya92orvk. FAVORITE FOODS + KITCHEN TOOLS: 12Cup Muffin Pan: https://amzn.to/2JR4Hc6. Silicone Muffin Liners: https://amzn.to/2qAITIG. 4-Cup Mini Food Processor: https://amzn.to/2Oy0MS8. Glass Mixing Bowls: https://amzn.to/2qAsVyp. SHOP MY EBOOKS: 15 Yummy Healthy Salads: https://tinyurl.com/yb4qbons. Nice Cream Banana Ice Cream: https://tinyurl.com/ya7j6xrq. WEBSITE: https://cleananddelicious.com/. INSTAGRAM: https://www.instagram.com/clean_and_delicious/. FACEBOOK: https://bit.ly/2XvSjVh. PINTEREST: https://www.pinterest.com/danispies/. TWITTER: https://twitter.com/DaniSpies. MORE HEALTHY HOLIDAY DESSERTS: PUMPKIN PIE MOUSSE: https://tinyurl.com/y9wq7wwh. CHOCLATE PEPEPRMINT COOKIES: https://tinyurl.com/y8e8vca8. PEANUT BUTTER COOKIES: https://tinyurl.com/y6vo4fbw. CHOCOLATE CHIP BROWNIE BAR: https://tinyurl.com/ybaol4ps. GLUTEN FREE BROWNIES: https://tinyurl.com/ybpjfs4l. PRINT RECIPE here: https://cleananddelicious.com/mini-pumpkin-pies-gluten-free-dairy-free-recipe/. MINI PUMPKIN PIE RECIPE. 1 (15 ounce) can pumpkin puree (2 cups). 1/2 cup coconut milk cream (scoop the cream from the top of the can). 1/2 cup real maple syrup. 2 eggs + 1 egg yolk. 1 teaspoon ground cinnamon. 1.5 teaspoon pumpkin pie spice. 1 teaspoon vanilla extract. 1/2 teaspoon kosher sea salt (this is my favorite). Crust. 2 cups raw pecans. 1/2 cup unsweetened shredded coconut. 1/4 cup real maple syrup. 2 tablespoons coconut oil. 1/4 teaspoon kosher sea salt. Pre-heat oven to 350 Fº. In a food processor combine; pecans and coconut and pulse back and forth until they have broken down. You want to have a consistency similar to sand that sticks together when pinched between your fingers. Be careful not to over mix or you will end up with nut butter.. Add in the maple syrup, coconut oil and sea salt. Pulse again until everything is well combined.. Line a 12-cup muffin pan with cup cake liners (you can use paper or silicon liners) + 4 cups of a second pan (or work in batches since the recipe makes 16 mini in total).. Divide the nut mixture as evenly as possible amongst all sixteen cups and then use your fingers to pat them down in each cup to form a crust for each mini pie. Set aside.. Filling: In a large bowl combine pumpkin puree, coconut milk/cream, maple syrup, eggs, egg yolk, cinnamon, pumpkin pie spice, vanilla extract and sea salt.. Use a hand mixer to mix until everything is well combined.. Dived the filling as evenly as possible amongst all 16 muffin cups.. Pop into the oven for 30 minutes or until set thorough. Cool completely and then transfer into an airtight container and refrigerate for a minimum of 6 hours.. Serve topped with whipped cream and an extra dash of cinnamon.. Makes 16 mini pies.. NUTRIENTS PER SERVING: Calories 160 | Total Fat 13.3g | Saturated Fat 5.3g | Cholesterol 43mg | Sodium 47mg | Carbohydrate 9.3g | Dietary Fiber 2g | Sugars 5g | Protein 2.5g. PRINT RECIPE here: https://cleananddelicious.com/mini-pumpkin-pies-gluten-free-dairy-free-recipe/. SUBSCRIBE to my FREE newsletter: https://tinyurl.com/ya92orvk. Disclaimer: product links may include affiliate links.. #minipumpkinpies #pumpkinpie #pumpkindessert
Swap the oven for the freezer to create magic!. Subscribe to Tasty: https://bzfd.it/2ri82Z1. About Tasty: The official YouTube channel of all things Tasty, the world’s largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food.. Connect with Tasty: Like us on Facebook: http://www.facebook.com/buzzfeedtasty. Follow us on Instagram: https://www.instagram.com/buzzfeedtasty/. Follow us on Twitter: https://www.twitter.com/tasty. Check out our website: https://www.tasty.co/. Shop the Tasty Kitchenware line: https://t.co/0dPSuobra7. Shop the Tasty Merch line: https://amzn.to/2GJ2xvv. Subscribe to Tasty Newsletters: https://www.buzzfeed.com/newsletters/tasty. Credits: https://www.buzzfeed.com/bfmp/videos/86051. MUSIC. Licensed via Audio Network. EXTERNAL CREDITS. Alix Traeger. https://www.youtube.com/alixtraeger. https://www.youtube.com/c/buzzfeedtasty
An easy, no-bake Peanut Butter Pie recipe that can be prepped in a matter of minutes! Today’s recipe is made from scratch, no store-bought Cool Whip required.. RECIPE: https://sugarspunrun.com/peanut-butter-pie/. Ingredients. Oreo Crust. 24 Oreo sandwich cookies. 5 Tablespoons melted butter (70g). Peanut Butter Pie Filling. 12 oz cream cheese softened (340g). 1 1/2 cups creamy peanut butter (375g). 2 1/4 cups powdered sugar, divided (280g). 1 teaspoon vanilla extract (5ml). 1 1/2 cups heavy cream (355ml). For Whipped Cream Topping (optional). 3/4 cup heavy cream (175ml). 1/4 cup powdered sugar (30g). 1/2 teaspoon vanilla extract. Chocolate syrup, for drizzling optional. crushed Reese’s Pieces for decorating optional. Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.. Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx. Food Processor (Affiliate Link): https://amzn.to/2Xl3FxZ. Digital Scale (Affiliate Link): https://amzn.to/2EtNmUe. Instructions. Oreo Crust. Prepare your pie crust first by placing Oreo cookies in a food processor and pulsing until nothing but fine crumbs remain. Add melted butter and pulse until well-combined.. Pour cookie crumb/butter mixture into the bottom of a 9 1/2″ pie pan. Use the back of a spoon or the clean flat bottom of a measuring cup to evenly, firmly press crumbs into the bottom and sides of pie pan.. Place in freezer while you assemble your filling.. Peanut Butter Pie Filling. In a large bowl, combine softened cream cheese and peanut butter. Use an electric mixer to stir until well-combined.. Gradually add 1 1/4 cup (155g) of powdered sugar, stirring until completely combined.. Stir in vanilla extract.. Pour 1 1/2 cups heavy cream in a separate, medium-sized, clean bowl. Add remaining 1 cup (125g) of powdered sugar, and use an electric mixer to beat, starting on low-speed and gradually increasing to high, until stiff peaks are achieved.. Stir whipped cream into peanut butter mixture as well as you can using a spatula. Use your electric mixer on low to stir again so that ingredients are well-combined and smooth (don’t over-mix).. Pour peanut butter filling into prepared pie crust and refrigerate at least 4 hours, preferably overnight, before serving.. Homemade Whipped Cream Topping*. For the whipped cream topping, combine 3/4 cup heavy cream, powdered sugar, and vanilla extract in a clean medium-sized bowl.. Use an electric mixer to stir on low-speed. Gradually increase speed to high and beat until stiff peaks form.. Spread whipped topping over the center of the pie, or to be more decorative you can transfer to a piping bag fitted with a 2D Wilton piping tip or similar and pipe a decorative ring around the edge of the pie.. Slice, serve, and enjoy! Since this pie is a no-bake one, keep it in the refrigerator when not enjoying because it loses its firmness quickly at room temperature.. Notes. *Works best when prepared shortly before serving and after pie filling has had time to set.. Facebook: https://www.facebook.com/Sugarspunrun/. Instagram: https://www.instagram.com/sugarspun_sam/. Pinterest: https://www.pinterest.com/source/suga…. Email List: https://sugarspunrun.com/subscribe/
This decadent and DELICIOUS peanut butter pie has a crisp homemade butter crust, creamy peanut butter filling, lots of whipped cream drizzled with melted chocolate, and it’s all crowned with a sprinkling of chocolate-covered roasted peanuts. Each bite is pure bliss! Full Recipe: https://preppykitchen.com/chocolate-peanut-butter-pie/. SUBSCRIBE ►https://www.youtube.com/channel/UCTvYEid8tmg0jqGPDkehc_Q?sub_confirmation=1. -- ADD ME ON: Facebook: http://www.facebook.com/PreppyKitchen. Instagram: http://instagram.com/PreppyKitchen. Pinterest: https://www.pinterest.com/PreppyKitchen. Website: http://www.PreppyKitchen.com
Learn how to make easy homemade chocolate peanut butter cups. These delicious no-bake peanut butter cups are vegan, raw, gluten free, dairy free, quick and easy to make, they are much healthier and the regular peanut butter cups and you need only 3-ingredints to make them. Before making these peanut butter cups please read the notes.. Printable Version: https://www.thecookingfoodie.com/recipe/Vegan-Chocolate-Peanut-Butter-Cups-Recipe. More Vegan Dessert Recipes: No-Bake Vegan Blueberry Cheesecake: http://bit.ly/VeganBlueberryCheesecake. No-Bake Chocolate Peanut Butter Oatmeal Bars: http://bit.ly/ChocolateOatBars. No-Bake Vegan Brownies: http://bit.ly/UnBakedBrownies. Energy Date Balls: http://bit.ly/DateBalls. No-Bake Peanut Butter Oat Bars: http://bit.ly/PeanutOatBars. FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/. Facebook: https://www.facebook.com/thecookingfoodie. Website: https://www.thecookingfoodie.com/. My favorite kitchen equipment:. https://www.amazon.com/shop/thecookingfoodie. Makes 6-8 cups. Ingredients: 225g (8oz) Dark chocolate. 5 tablespoons (70g) Coconut oil (for the chocolate mixture). 1/2 cup (125g) Natural creamy peanut butter. 3 tablespoons (42g) Coconut oil (for the peanut butter mixture). Directions: 1. Prepare 8* silicone muffin cups or paper cupcakes liners.. 2. Chop the chocolate and place into a heatproof bowl, add half of the coconut oil.. 3. Set the bowl over a pot with simmering water (double boiler). Melt the chocolate completely, turn the heat off, leave the bowl on the pot to keep the chocolate warm and melted.. 4. In a separate bowl mix together peanut butter with the remaining coconut oil.. 5. Fill each muffin cup with 1-2 tablespoons of melted chocolate and place in the freezer for 15 minutes, until set. Then, pour 1-2 teaspoons of the peanut butter mixture to each cup and place in the freezer for another 15 minutes. Then, pour another portion of melted chocolate on the top of the peanut butter layer. Place in the fridge until set.. Notes: • In the video I used 6 muffin cups for this quantity, BUT they coming pretty big for one person, so I highly recommend to divide the filling among 8 cups. Make sure the chocolate layers are not too thick, otherwise it will be too hard to bite.. • Store the cups in the fridge, if you store them in the freezer, place in room temperature 30 minutes before serving.. • For the chocolate layers, you can use combination of dark and milk chocolate, or just milk chocolate.
RECIPE. Ingredients: For the cookie crust: 1 1/2 sticks butter, softened. 1 3/4 cups sugar. 1/2 teaspoon salt. 2 large eggs. 2 teaspoons vanilla extract. 1 teaspoon almond extract. 5 cups flour. 1/4 cup cocoa powder. 1/3 cup peanut butter. For the pie filling: 1 cup heavy cream. 1 1/2 cups smooth peanut butter. 8 ounces cream cheese, softened. 1/2 cup sugar. 1/4 cup brown sugar. 1 teaspoon vanilla extract. 1/2 teaspoon salt. Steps: 1. For the cookie crust: In a stand mixer, beat the butter and sugar until fluffy. Add the salt and eggs one at a time. Add the vanilla and almond extracts. Slowly incorporate the flour until the dough is even. 2. Remove half of the dough and set aside. Mix the cocoa powder into the remaining dough and set aside.. 3. Wrap the chocolate dough and the vanilla almond dough separately in plastic wrap and refrigerate for about 30 minutes.. 4. Roll out the two chilled doughs and trim them to be the exact same size. Gently spread the peanut butter over the vanilla almond dough and then top with the sheet of chocolate dough. Carefully roll the two doughs together, sandwiching the peanut butter between the layers and taking care to avoid any gaps in the dough. Wrap the rolled cookie dough log in plastic wrap and refrigerate for about an hour.. 5. Line a 9-inch pie tin with parchment paper, and trace a 9-inch circle onto a sheet of parchment paper. Place on a cookie sheet.. 6. Once well chilled, gently slice the chilled log into 1/4-inch slices. Place the cookies into the prepared pie tin and press gently. Overlap the cookies slightly to ensure that a crust is created without holes. Cover the 9-inch round circle with cookie slices as well. Place the crusts in the refrigerator. Preheat the oven to 350 degrees.. 7. Bake the cookie crusts for about 15 to 18 minutes. Remove from the oven and allow to cool completely.. 8. For the filling: Whip the cream to stiff peaks and set aside. Mix all other ingredients in a medium bowl until well incorporated. Fold in the whipped cream. Fill the cookie pie crust with peanut butter pie filling and top with the circle crust. Place in the refrigerator for about 4 hours. Cut and serve chilled.. _ Subscribe to Tastemade: http://taste.md/1QsXIWq. LIKE us on Facebook: http://taste.md/1Zf0Bve. FOLLOW us on Instagram: http://taste.md/1OaAv4P. FIND us on Snapchat Discover: http://taste.md/1P9UuDM
Delight everyone with our recipe for Frosty Chocolate-Peanut Butter Mini Pies. These cute mini pies are as visually appealing as they are delicious. http://kraft.us/2ve73sK
Mini Chocolate Peanut Butter Pies are an easy, make ahead, almost no bake rich, decadently DELICIOUS dessert with a toffee graham cracker crust, creamy peanut butter filling, and silky chocolate ganache topping sure to satisfy all your peanut butter, chocolate cravings.. You should really try and make these Mini Chocolate Peanut Butter Pies as soon as possible because they are every chocolate, peanut butter lovers dream.. Making these mini CHOCOLATE peanut butter pies is easy and it’s an almost no-bake recipe that you’ll love to try.. Music: www.bensound.com. Original Recipe: http://carlsbadcravings.com/almost-no-bake-mini-chocolate-peanut-butter-pies-recipe/
These mini salted chocolate tarts are super easy (seriously!) and use only a few basic ingredients in your pantry. Buttery tender shells with strong flavoured chocolate filling. And those flakes of salt on top really bind all the flavours together and bring the tarts to a different notch. Try! NOTE: If you’ve made any of my recipes, please head out to my website and rate it. Link is below. I would really appreciate it. Huge thanks! .
▶ Printable recipe, tips and instructions http://bit.ly/EMEChocolateTarts.
▶ Subscribe for more videos http://bit.ly/ElMundoEatsSubscribe. .
These Mini Pumpkin Pie Bites are dairy free, gluten free and absolutely delicious. The crusts are made of pecans, coconut and maple syrup while the pumpkin filling is made with coconut cream and sweetened with maple syrup.. These adorable little pumpkin pies are the perfect recipe for you holiday table. Bring them along for Thanksgiving and Christmas or simply make them anytime you are looking for a delicious pumpkin dessert.. Thanks for watching! Make sure to SUBSCRIBE for more videos: http://tinyurl.com/jaxbcd6. and remember to press the bell button to get notifications every time we post! PRINT RECIPE HERE: https://tinyurl.com/CDMiniPumpkinPie. SUBSCRIBE to my FREE newsletter: https://tinyurl.com/ya92orvk. FAVORITE FOODS + KITCHEN TOOLS: 12Cup Muffin Pan: https://amzn.to/2JR4Hc6. Silicone Muffin Liners: https://amzn.to/2qAITIG. 4-Cup Mini Food Processor: https://amzn.to/2Oy0MS8. Glass Mixing Bowls: https://amzn.to/2qAsVyp. SHOP MY EBOOKS: 15 Yummy Healthy Salads: https://tinyurl.com/yb4qbons. Nice Cream Banana Ice Cream: https://tinyurl.com/ya7j6xrq. WEBSITE: https://cleananddelicious.com/. INSTAGRAM: https://www.instagram.com/clean_and_delicious/. FACEBOOK: https://bit.ly/2XvSjVh. PINTEREST: https://www.pinterest.com/danispies/. TWITTER: https://twitter.com/DaniSpies. MORE HEALTHY HOLIDAY DESSERTS: PUMPKIN PIE MOUSSE: https://tinyurl.com/y9wq7wwh. CHOCLATE PEPEPRMINT COOKIES: https://tinyurl.com/y8e8vca8. PEANUT BUTTER COOKIES: https://tinyurl.com/y6vo4fbw. CHOCOLATE CHIP BROWNIE BAR: https://tinyurl.com/ybaol4ps. GLUTEN FREE BROWNIES: https://tinyurl.com/ybpjfs4l. PRINT RECIPE here: https://cleananddelicious.com/mini-pumpkin-pies-gluten-free-dairy-free-recipe/. MINI PUMPKIN PIE RECIPE. 1 (15 ounce) can pumpkin puree (2 cups). 1/2 cup coconut milk cream (scoop the cream from the top of the can). 1/2 cup real maple syrup. 2 eggs + 1 egg yolk. 1 teaspoon ground cinnamon. 1.5 teaspoon pumpkin pie spice. 1 teaspoon vanilla extract. 1/2 teaspoon kosher sea salt (this is my favorite). Crust. 2 cups raw pecans. 1/2 cup unsweetened shredded coconut. 1/4 cup real maple syrup. 2 tablespoons coconut oil. 1/4 teaspoon kosher sea salt. Pre-heat oven to 350 Fº. In a food processor combine; pecans and coconut and pulse back and forth until they have broken down. You want to have a consistency similar to sand that sticks together when pinched between your fingers. Be careful not to over mix or you will end up with nut butter.. Add in the maple syrup, coconut oil and sea salt. Pulse again until everything is well combined.. Line a 12-cup muffin pan with cup cake liners (you can use paper or silicon liners) + 4 cups of a second pan (or work in batches since the recipe makes 16 mini in total).. Divide the nut mixture as evenly as possible amongst all sixteen cups and then use your fingers to pat them down in each cup to form a crust for each mini pie. Set aside.. Filling: In a large bowl combine pumpkin puree, coconut milk/cream, maple syrup, eggs, egg yolk, cinnamon, pumpkin pie spice, vanilla extract and sea salt.. Use a hand mixer to mix until everything is well combined.. Dived the filling as evenly as possible amongst all 16 muffin cups.. Pop into the oven for 30 minutes or until set thorough. Cool completely and then transfer into an airtight container and refrigerate for a minimum of 6 hours.. Serve topped with whipped cream and an extra dash of cinnamon.. Makes 16 mini pies.. NUTRIENTS PER SERVING: Calories 160 | Total Fat 13.3g | Saturated Fat 5.3g | Cholesterol 43mg | Sodium 47mg | Carbohydrate 9.3g | Dietary Fiber 2g | Sugars 5g | Protein 2.5g. PRINT RECIPE here: https://cleananddelicious.com/mini-pumpkin-pies-gluten-free-dairy-free-recipe/. SUBSCRIBE to my FREE newsletter: https://tinyurl.com/ya92orvk. Disclaimer: product links may include affiliate links.. #minipumpkinpies #pumpkinpie #pumpkindessert
An easy, no-bake Peanut Butter Pie recipe that can be prepped in a matter of minutes! Today’s recipe is made from scratch, no store-bought Cool Whip required.. RECIPE: https://sugarspunrun.com/peanut-butter-pie/. Ingredients. Oreo Crust. 24 Oreo sandwich cookies. 5 Tablespoons melted butter (70g). Peanut Butter Pie Filling. 12 oz cream cheese softened (340g). 1 1/2 cups creamy peanut butter (375g). 2 1/4 cups powdered sugar, divided (280g). 1 teaspoon vanilla extract (5ml). 1 1/2 cups heavy cream (355ml). For Whipped Cream Topping (optional). 3/4 cup heavy cream (175ml). 1/4 cup powdered sugar (30g). 1/2 teaspoon vanilla extract. Chocolate syrup, for drizzling optional. crushed Reese’s Pieces for decorating optional. Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.. Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx. Food Processor (Affiliate Link): https://amzn.to/2Xl3FxZ. Digital Scale (Affiliate Link): https://amzn.to/2EtNmUe. Instructions. Oreo Crust. Prepare your pie crust first by placing Oreo cookies in a food processor and pulsing until nothing but fine crumbs remain. Add melted butter and pulse until well-combined.. Pour cookie crumb/butter mixture into the bottom of a 9 1/2″ pie pan. Use the back of a spoon or the clean flat bottom of a measuring cup to evenly, firmly press crumbs into the bottom and sides of pie pan.. Place in freezer while you assemble your filling.. Peanut Butter Pie Filling. In a large bowl, combine softened cream cheese and peanut butter. Use an electric mixer to stir until well-combined.. Gradually add 1 1/4 cup (155g) of powdered sugar, stirring until completely combined.. Stir in vanilla extract.. Pour 1 1/2 cups heavy cream in a separate, medium-sized, clean bowl. Add remaining 1 cup (125g) of powdered sugar, and use an electric mixer to beat, starting on low-speed and gradually increasing to high, until stiff peaks are achieved.. Stir whipped cream into peanut butter mixture as well as you can using a spatula. Use your electric mixer on low to stir again so that ingredients are well-combined and smooth (don’t over-mix).. Pour peanut butter filling into prepared pie crust and refrigerate at least 4 hours, preferably overnight, before serving.. Homemade Whipped Cream Topping*. For the whipped cream topping, combine 3/4 cup heavy cream, powdered sugar, and vanilla extract in a clean medium-sized bowl.. Use an electric mixer to stir on low-speed. Gradually increase speed to high and beat until stiff peaks form.. Spread whipped topping over the center of the pie, or to be more decorative you can transfer to a piping bag fitted with a 2D Wilton piping tip or similar and pipe a decorative ring around the edge of the pie.. Slice, serve, and enjoy! Since this pie is a no-bake one, keep it in the refrigerator when not enjoying because it loses its firmness quickly at room temperature.. Notes. *Works best when prepared shortly before serving and after pie filling has had time to set.. Facebook: https://www.facebook.com/Sugarspunrun/. Instagram: https://www.instagram.com/sugarspun_sam/. Pinterest: https://www.pinterest.com/source/suga…. Email List: https://sugarspunrun.com/subscribe/
This decadent and DELICIOUS peanut butter pie has a crisp homemade butter crust, creamy peanut butter filling, lots of whipped cream drizzled with melted chocolate, and it’s all crowned with a sprinkling of chocolate-covered roasted peanuts. Each bite is pure bliss! Full Recipe: https://preppykitchen.com/chocolate-peanut-butter-pie/. SUBSCRIBE ►https://www.youtube.com/channel/UCTvYEid8tmg0jqGPDkehc_Q?sub_confirmation=1. -- ADD ME ON: Facebook: http://www.facebook.com/PreppyKitchen. Instagram: http://instagram.com/PreppyKitchen. Pinterest: https://www.pinterest.com/PreppyKitchen. Website: http://www.PreppyKitchen.com
It’s hard to beat a gooey fresh peanut butter cookie straight out of the oven. Whether you prefer creamy or crunchy, store-bought or homemade, peanut butter is much more than a delicious ingredient—it’s also a good source of protein and heart-healthy unsaturated fats. Our best peanut butter cookie recipes make for the ultimate healthy indulgence. In a large bowl, mix all ingredients. Roll level tablespoons into balls.
Place on ungreased baking sheets; flatten with a fork. Bake at 350° for 15 minutes. Preheat the oven to 350°F, and line two baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, whisk together the butter, egg whites, and vanilla. Stir in the peanut butter. Roll dough into 12 balls and flatten lightly with the palm of your hand. Using a fork, score cookies in opposite directions while flatten slightly more.
Bake for 12 minutes. Remove cookies from oven and let sit on baking sheet for at least 10 minutes before removing and either serving or storing. The protein in these Healthy Mini Chocolate Peanut Butter Cup Pies makes me feel better about eating this dessert as a snack! Mori-Nu Silken Tofu products are sold in a unique and proprietary package that protects fresh tofu from light and bacteria, and lengthens the shelf life, while not requiring refrigeration or the use of preservatives!Preheat oven to 350 degrees F. Coat 3 baking sheets with cooking spray.
Step 2 Combine brown sugar, peanut butter, oil, eggs and vanilla in a mixing bowl; add water and beat with an electric mixer until smooth. Stir together all-purpose and. Peanut butter makes up the majority of the dough, bringing a rich flavor.
For this recipe I recommend using a creamy or no-stir peanut butter. While I like natural peanut butter on/in other things, I’m afraid the separated oil, even if stirred in well, would make these cookies too greasy. And FYI, this recipe works great with other nut. Preheat oven to 375 degrees F (190 degrees C). Beat butter, peanut butter, applesauce, white sugar, and brown sugar with an electric mixer in a large bowl until smooth.
Add eggs and beat until smooth. Sift together flour, baking powder, and baking soda in a separate bowl; stir into peanut butter batter. Chocolate Peanut Butter Pie made even more drool worthy with perfect proportions in individual mini pie form! These Chocolate Peanut Butter Pies are an easy, make ahead, almost no bake rich, decadently DELICIOUS dessert with a toffee graham cracker crust, creamy peanut butter filling, and silky chocolate ganache topping sure to satisfy all your peanut butter. The best soft & chewy flourless cookies!
Made with only 3 simple main ingredients, these soft-baked cookies come together in no time at all. They’re paleo-friendly, gluten-free, and dairy-free! With a soft center and crispy golden edges, this is a cookie worth talking about.
List of related literature:
In a bowl, use a spatula to mix together the butter, vanilla extract, liquid sweetener, flour, oat fiber, sweetener, pecans, and cinnamon.
from Keto Gatherings by Kristie Sullivan Victory Belt Publishing, 2018
Make the cookie base: combine dry ingredients: 5/, cup GRAPENUTS CEREAL, /, cup crunchy ALMOND GRANOLA, 3 TBS CAROB POWDER, 1 TB BAKING POWDER and ‘/, teasp.
Chop 1 small apple* and mix with a 6-ounce cup of nonfat (0%) vanilla Greek yogurt,* along with 1/4 cup dry raw or toasted rolled oats and 2 tablespoons unsalted raw or dry-roasted walnuts,* or layer the ingredients parfait-style.
Here are the tricks: Use fullsize Reese’s peanut butter cups and splurge on a really fantastic glutenfree flour for this recipe, just to ensure optimum cookie enjoyment.
CUT THE FLOUR WITH NUTS For a super-nutty tasting cookie we tried replacing all the flour with ground peanuts— there are lots of flourless peanut butter cookies if you check the Internet.
I don’t love peanut butter. A friend Ellen makes it with all sorts of chocolate and pecan instead of just peanut butter. The best pie tasted. I am confident if I would try to make this recipe will top Ellen’s. Thank You.
Good to mention about the saltiodine will cause a reaction to gluten intolerant people like mei have dermatitis herpetiforme an allergy to gluten mostly found in menbut whalah! This girl has it. So am learning how to go gluten freethankful that there are many creative cooks out there
Definitely fresh homemade whipped cream!! Love it!! Would prefer the chocolate graham craker crust or oreo crust!! Definitely will try your flaky pie crust recipe! ❤ Thank you John!!☺️
I just made this last night and WOW!! So easy and fun to make and it tastes amazing! Thank you also for the extremely helpful tips on freezing the mixing bowl and whisk and increasing the speed incrementally. New subbie and fan here!❤
1 cup peanut butter 8 oz cream cheese Cream above Add 1 cup icing sugar 1 tsp vanilla Separately whip up 1 cup heavy whipping cream to soft peaks Fold into rest of batter Add ons can vary☺️
Hey John I left a long letter on the crust instruction video and oh my gosh!! I’m eating the finished product and it is so good!!! I have to say I didn’t know how I felt about a peanut butter filling in a pie crust but it is just amazing!! I’ve never had a pie crust turn out like this!!! Utterly amazing!! Thank you!!
Oh my goodness John!! I definitely will be making this tomorrow!!! In my opinion there is nothing better than chocolate and peanut butter and then to put the 2 together!!!
Hi John..I thought ur name s Preppy..I m ur regular follower. All ur videos are giving very positive energy. I m Anu Baby..from God’s own country..Kerala..India… Great n effective videos. Keep up the good work.
Couple things. One, the pie looks delicious and I’m dying to try out making it out but I mostly likely never will cause I’m lazy. Two, I don’t know how I feel about the butter crust with this sort of pie. I’d go with the Oreo one or graham cracker one. Three, you’re too good looking, too relaxing, and a little too perfect. You aren’t human and I will make it my job to prove it.
I made these and they are wonderful!!!! I’m going to try to freeze them so I don’t have to make them again for Thanksgiving in 3 weeks. Wish me luck. You didn’t mention if they would freeze well.
Your videos make my day every time! Very well done
How is the final product? I’ve tried a similar recipe and found the chocolate to hard/brittle while the peanut butter was too goopy unless i added powdered sugar. Anything like that here? Thanks again!
Thanks so much for the video . I’m looking forward to making & eating this pie. . Also thanks for not editing & being real. Walk with GOD & may HE bless you & your family.
John, I love your channel. Your recipes and demos are the best! Best wishes to you, your husband, and your twin boys. You are a delight to watch, and i love your humor.
Find the link for written recipe in English in the description box above . Receta escrita en ESPAÑOL esta en el enlace en la caja de descripcion de arriba .
So excited about this recipe! I wanted to find something to take to a thing where a few people are celiac, and I’m allergic to dairy, so I wasn’t sure what to make (dairy free is easy, gluten free is harder). This solves both, and it’s fall festive! Also thanks for the tip about putting the extra coconut milk in smoothies-I can’t tell you how many half-used cans of the stuff I’ve had go bad, not knowing what to do with the rest. Oh and one thing I learned about those silicone muffin liners-they stand up on their own! So if you don’t have a muffin tin or only have one, they can also stand up on their own on a cookie sheet.
I would love love love to see your kitchen essentials episode. Or at least where you got all of your pots pans and measuring cups because they’re amazing
Made this for Christmas Eve. It was amazing. Only change was reducing to only 1 cup of heavy whip cream for topping.. Comments included it should be entered into a contest, delicious and I don’t even like peanut butter and love this pie.. Thanks for the recipe!
That is one thick pie crust and it’s gonna be on my holiday cooking list. I will probable eat one just plain no filling. Thanks John, for all your recipes!
I just started following you and OMG why didn’t I find you sooner? I made one of your cakes and family thought I bought it. It felt so good to know everyone loved it! Can’t wait to make this!
Looks yummy. Going to make this for my son’s birthday 8/11/19. He’s not much of a cake guy. But Loves BIRTHDAY Pie or Brownies. I hope he loves it. And Hey, Thanks for putting Love in all you make. That’s what makes everything delicious.
Thanks john for another great video. I like fresh whipped cream and I would totally do chilled Reese’s peanut butter cup minis instead of the peanuts. I love peanut butter & banana milkshakes I wonder, how would you add some crushed bananas to the peanut butter filling. I might have to play with this recipe, thanks for the inspiration. Happy Back to School 2019!
As a food student your channel helps me out so much!!! Even when I’ve spent hours and hours in the college kitchen, I always feel so happy to come home and make things like this!
You’re inspiring! Thank you so much for sharing these awesome recipes. You’re amazing!
Thanks so much for the video . I’m looking forward to making & eating this pie. . Also thanks for not editing & being real. Walk with GOD & may HE bless you & your family.
Made these today for Thanksgiving, they are delicious. The crust is just as tasty as the pumpkin layer on top. Not too sweet and very creamy! Love Dani’s recipes, she does all the trial and error, and I get to bake/make the perfect finished product. Thanks Dani!
Going to do this with sweet potatoes! Thank you I was looking for an alternative crust, that is gluten-free and with things I already have at home without having to go to the store again.
This recipe looked really yummy and wanting to be gluten and dairy free I wanted to try it. I have a very small kitchen and don’t have the equipment you have here so i did the best with what I had. I hit a few snags…with the ingredients. The coconut cream I bought was a “cream” and didn’t have the thick layer on top with the water on the bottom ( I have seen that when using coconut cream before but this one didn’t have it and I had no other) and the pumpkin purée was a a little watery too. So the batter I poured into my muffin cups looked more like pumpkin soup than pie filling. It’s cooking right now, will have to give you the update later.
Made these today for Thanksgiving, they are delicious. The crust is just as tasty as the pumpkin layer on top. Not too sweet and very creamy! Love Dani’s recipes, she does all the trial and error, and I get to bake/make the perfect finished product. Thanks Dani!
These really are like a pumpkin and pecan pie all in one!! I would whip up coconut cream for me to go on top!! Yumm….these are going to be amazing this holiday season!! Tfs
Definitely fresh homemade whipped cream!! Love it!! Would prefer the chocolate graham craker crust or oreo crust!! Definitely will try your flaky pie crust recipe! ❤ Thank you John!!☺️
Hi, what kind of whipped cream is that? Can you make cream filling for whoopy pies with coconut milk, like you’re using? If not then what would you make it with? Maybe coconut milk and powdered sugar? Thanks
Good to mention about the saltiodine will cause a reaction to gluten intolerant people like mei have dermatitis herpetiforme an allergy to gluten mostly found in menbut whalah! This girl has it. So am learning how to go gluten freethankful that there are many creative cooks out there
I have these in the oven as we speak only it is modified. I used 1\2 n 1/2, no coconut, and I used sugar, butter, and 3 whole eggs. The pumpkin I used is my dehydrated pumpkin. It is smelling very Devine in the house.
Find the link for written recipe in English in the description box above . Receta escrita en ESPAÑOL esta en el enlace en la caja de descripcion de arriba .
Hi Dani Are these mini muffins or larger? Looks larger in the video. Plus the crust batter seems alot for 16 mini muffins…just making them now and I’m wondering if i should opt for the larger cupcake liners….
Oh my god! Is it actually that easy? Wow. I always thought it would be rocket science to make tarts especially ones that look this good! But this recipe is easier than chocolate cake wow
These sound delicious. I’m going to make them. I was happy to find the per serving calorie count on your blog in the comment section. I was also happy to learn these can be frozen.
Going to do this with sweet potatoes! Thank you I was looking for an alternative crust, that is gluten-free and with things I already have at home without having to go to the store again.
Thank you so much for this recipe, I just finished making it but I did it as keto pie and it came delicious! I did the crust with almond flour and coconut flour and arrowroot flour. Everything came perfect. Thank you again for a great recipe.
I like most of your videos and subscribed. However, I would enjoy more if it was less extra talk except for substitutes and tips concisely. Also, this recipe would be great if you do a reduced or fat free version. Especially, since pumpkin is my favorite
I make just enough whipped cream for what we eat right then. Next day I make just enough. Whipped cream in the fridge will start to taste like the fridge.
Oof i have a EASIER/LAZY way >:D (i think) just crab cupcake liners and put chocolate and peanutbutter and chocolate on top of pb and freeze AND DONE AHAHHA oh and you have to melt the chocolate. I have chocolate chips so you melt
Love it! Trader Joe’s also sells cans of coconut cream, the whole is nothing but coconut cream. And Trader Joe’s is the most inexpensive place that I found cans of pure coconut cream at.
Heyy I wish you nothing but a beautiful happy life and the best of luck ìn the future.❤️ as you know success doesn’t happen easily but Im trying to be succéssful YouTubèr. I make a compilation of cake decorating videos! Wish me the bestfriend of Luck and hélp my Channel reach 1K
Hi, May I know after prepare the dough is it chill in fridge for 10 mins or as the website written recipe it says ‘put them in the freezer for 10 mins’? Kindly advise if is need chill or freeze them for 10 mins before we bake them? Thanks!
Has anyone here made this recipe with butter? What proportions did you use? Butter has less saturated fats than coconut oil and is also solid at room temperature, so is a decent substitute. Also, where do you store these? Fridge or freezer, or my food cupboard? Thanks
Thank you so so much, Anyone try this with the exact measurements and experience the magic❤️. It came out very well and also a caramel glaze or a choclate glaze can go well with this.
This is my daughter’s favourite, thanks for uploading this recipe. Before trying on, can you please let me know the flour measurement in tbsp because I am not sure about the cup size as it differs. I also followed your link given for the recipe details but not quite sure about the 130 grm of four since no weighting scale. Thank you in advance for your response.
I’ve been searching for this recipe for a whole night with a bunch of complicated mixing ways. And then I found your video, this one feels like a blessing that makes me wanna jump straight to the kitchen at 12:30 at night:))))))
Dani, it’s no wonder you have over 1m subscribers. Your style and delivery are admirable. Thank you! I’ve altered your recipe a tad. I took your recipe in full and put it into 10″ pie pan with a regular pie crust. It’s like a pecan pie topped with pumpkin. For those who do not like making a pie crust, you can use a bought pie crust. It’s TERRIFIC!
David Seymour should make this, substituting the peanut butter with Sunbutter (sunflower seed butter that’s made as a peanut butter alternative for people who are allergic to peanuts).
I make just enough whipped cream for what we eat right then. Next day I make just enough. Whipped cream in the fridge will start to taste like the fridge.
I tried making pb cups last weekend however they didn’t do well being out of the fridge for a 35 min ride home the peanut butter became runny. Why is that?
I like most of your videos and subscribed. However, I would enjoy more if it was less extra talk except for substitutes and tips concisely. Also, this recipe would be great if you do a reduced or fat free version. Especially, since pumpkin is my favorite
Teachers: “Alright. Today, we’re learning about sensory. What senses do you need for watching videos?” Me: “Sound, sight, and taste.” Teachers: “You can’t taste videos.” Me:
Hi, I love your recipe but I have a question my melted chocolate and peanut butter are creamy and slightly thick, how to make them like yours that is a bit liquid? Thank you.
Chocolate, vegan? You do know that about 90% of cocoa grown in the world involves child labor? Or is it just cruelty against animals that is not accepted and humans are fare game?
Hi my friend!!! Your recipe looke very nice!!!! Great video cake recipe… And music too!!!! This is a real video!!! I love it!!!!! Hello from FRANCE!!!!
These sound delicious. I’m going to make them. I was happy to find the per serving calorie count on your blog in the comment section. I was also happy to learn these can be frozen.
I just made this last night and WOW!! So easy and fun to make and it tastes amazing! Thank you also for the extremely helpful tips on freezing the mixing bowl and whisk and increasing the speed incrementally. New subbie and fan here!❤
I made these and they are wonderful!!!! I’m going to try to freeze them so I don’t have to make them again for Thanksgiving in 3 weeks. Wish me luck. You didn’t mention if they would freeze well.
1 cup peanut butter 8 oz cream cheese Cream above Add 1 cup icing sugar 1 tsp vanilla Separately whip up 1 cup heavy whipping cream to soft peaks Fold into rest of batter Add ons can vary☺️
Hey John I left a long letter on the crust instruction video and oh my gosh!! I’m eating the finished product and it is so good!!! I have to say I didn’t know how I felt about a peanut butter filling in a pie crust but it is just amazing!! I’ve never had a pie crust turn out like this!!! Utterly amazing!! Thank you!!
Oh my goodness John!! I definitely will be making this tomorrow!!! In my opinion there is nothing better than chocolate and peanut butter and then to put the 2 together!!!
Hi John..I thought ur name s Preppy..I m ur regular follower. All ur videos are giving very positive energy. I m Anu Baby..from God’s own country..Kerala..India… Great n effective videos. Keep up the good work.
Made this for Christmas Eve. It was amazing. Only change was reducing to only 1 cup of heavy whip cream for topping.. Comments included it should be entered into a contest, delicious and I don’t even like peanut butter and love this pie.. Thanks for the recipe!
this looks delicious minus the milk products. I will veganize it to make it even better. thanks for sharing. I just dont understand how anyone who isnt a baby cow drinks milk or cream or anything. you should research whats in that. Its pretty disturbing what theyre not telling us.
As a food student your channel helps me out so much!!! Even when I’ve spent hours and hours in the college kitchen, I always feel so happy to come home and make things like this!
You’re inspiring! Thank you so much for sharing these awesome recipes. You’re amazing!
John, I love your channel. Your recipes and demos are the best! Best wishes to you, your husband, and your twin boys. You are a delight to watch, and i love your humor.
Hey preppie.I simply love your recipes and have tried some.. and as always it came out delicious like you always say in your videos..lol.. just a quick one.. im wondering.. what do you do with all your bakes? surely you and your family dont eat it all..otherwise you would look much bigger..hehe
I would love love love to see your kitchen essentials episode. Or at least where you got all of your pots pans and measuring cups because they’re amazing
Couple things. One, the pie looks delicious and I’m dying to try out making it out but I mostly likely never will cause I’m lazy. Two, I don’t know how I feel about the butter crust with this sort of pie. I’d go with the Oreo one or graham cracker one. Three, you’re too good looking, too relaxing, and a little too perfect. You aren’t human and I will make it my job to prove it.
That is one thick pie crust and it’s gonna be on my holiday cooking list. I will probable eat one just plain no filling. Thanks John, for all your recipes!
I just started following you and OMG why didn’t I find you sooner? I made one of your cakes and family thought I bought it. It felt so good to know everyone loved it! Can’t wait to make this!
Looks yummy. Going to make this for my son’s birthday 8/11/19. He’s not much of a cake guy. But Loves BIRTHDAY Pie or Brownies. I hope he loves it. And Hey, Thanks for putting Love in all you make. That’s what makes everything delicious.
Thanks john for another great video. I like fresh whipped cream and I would totally do chilled Reese’s peanut butter cup minis instead of the peanuts. I love peanut butter & banana milkshakes I wonder, how would you add some crushed bananas to the peanut butter filling. I might have to play with this recipe, thanks for the inspiration. Happy Back to School 2019!
Dani, it’s no wonder you have over 1m subscribers. Your style and delivery are admirable. Thank you! I’ve altered your recipe a tad. I took your recipe in full and put it into 10″ pie pan with a regular pie crust. It’s like a pecan pie topped with pumpkin. For those who do not like making a pie crust, you can use a bought pie crust. It’s TERRIFIC!
Thank you so much for this recipe, I just finished making it but I did it as keto pie and it came delicious! I did the crust with almond flour and coconut flour and arrowroot flour. Everything came perfect. Thank you again for a great recipe.
I don’t love peanut butter. A friend Ellen makes it with all sorts of chocolate and pecan instead of just peanut butter. The best pie tasted. I am confident if I would try to make this recipe will top Ellen’s. Thank You.
This recipe looked really yummy and wanting to be gluten and dairy free I wanted to try it. I have a very small kitchen and don’t have the equipment you have here so i did the best with what I had. I hit a few snags…with the ingredients. The coconut cream I bought was a “cream” and didn’t have the thick layer on top with the water on the bottom ( I have seen that when using coconut cream before but this one didn’t have it and I had no other) and the pumpkin purée was a a little watery too. So the batter I poured into my muffin cups looked more like pumpkin soup than pie filling. It’s cooking right now, will have to give you the update later.
Tasty’s videos make me want to give up my diet! I always warch them and I’m like “hey what are u doing with ur life wasting it without eating all thise delicious food!” Then the reality hit me when I see a video below saying “healthy food idea”… I need help
Been making this for years. Add the powdered sugar to the PB and cream cheese. Fold in the whipped cream or Cool Whip last. Be creative with the crust and toppings!
How did it go from all crumbly looking at 0:21 to smooth like in 0:24? Suspicious! tbh, i would have just stuck with the cookies from the roll. A nice recipe, even if the music got annoying.
Update from below….even though the batter was a bit soupy going into the muffin tins…it still came out really great and yummy. they were a bit hit. Looking forward to making them again.
Did I miss something because last I checked eggs fall into the dairy category…lol oh well got excited by the title. Thought I finally found a great DAIRY free, gluten free dessert like the title said
For all of you asking about the oil substitutes, I’m sure you don’t need oil. Store bought chocolate already has oil and doesn’t need oil for it to melt and the peanut butter doesn’t need oil either since it’s mostly fat as well. For the peanut butter I would add agave or some liquid sweetener since this has basically no sugar and I need my sugar.
Hi, May I know after prepare the dough is it chill in fridge for 10 mins or as the website written recipe it says ‘put them in the freezer for 10 mins’? Kindly advise if is need chill or freeze them for 10 mins before we bake them? Thanks!
These really are like a pumpkin and pecan pie all in one!! I would whip up coconut cream for me to go on top!! Yumm….these are going to be amazing this holiday season!! Tfs
Looks yummy. Can you skip using the eggs? I have found that many baked goods really don’t need eggs.. Can use mashed bananas instead.. or no binder at all.
Hi, Dani. I made those today. Everything was amazing before putting the pies to the oven. The filling tasted divine, the crust was absolutely delicious. I was so ready for a success. I did everything according to the recipe and took them out couple minutes earlier only to find out several hours later that the crust is completely burned… I am devastated to say the least and now I have nothing to bring to a potluck party tomorrow. I was wondering if you have an idea how I can avoid this next time? Do you think it could have happened because I substituted dates for maple syrup in the crust? Or something else?
So excited about this recipe! I wanted to find something to take to a thing where a few people are celiac, and I’m allergic to dairy, so I wasn’t sure what to make (dairy free is easy, gluten free is harder). This solves both, and it’s fall festive! Also thanks for the tip about putting the extra coconut milk in smoothies-I can’t tell you how many half-used cans of the stuff I’ve had go bad, not knowing what to do with the rest. Oh and one thing I learned about those silicone muffin liners-they stand up on their own! So if you don’t have a muffin tin or only have one, they can also stand up on their own on a cookie sheet.
Thank you so so much, Anyone try this with the exact measurements and experience the magic❤️. It came out very well and also a caramel glaze or a choclate glaze can go well with this.
This is my daughter’s favourite, thanks for uploading this recipe. Before trying on, can you please let me know the flour measurement in tbsp because I am not sure about the cup size as it differs. I also followed your link given for the recipe details but not quite sure about the 130 grm of four since no weighting scale. Thank you in advance for your response.
Did I miss something because last I checked eggs fall into the dairy category…lol oh well got excited by the title. Thought I finally found a great DAIRY free, gluten free dessert like the title said
Hi Dani Are these mini muffins or larger? Looks larger in the video. Plus the crust batter seems alot for 16 mini muffins…just making them now and I’m wondering if i should opt for the larger cupcake liners….
Looks yummy. Can you skip using the eggs? I have found that many baked goods really don’t need eggs.. Can use mashed bananas instead.. or no binder at all.
Thank you so much, I followed your pumpkin recipe. The taste is creamy nutty, thanks again and please keep posting healthy recipe. Looking for your up to date postings.
this looks delicious minus the milk products. I will veganize it to make it even better. thanks for sharing. I just dont understand how anyone who isnt a baby cow drinks milk or cream or anything. you should research whats in that. Its pretty disturbing what theyre not telling us.
Hi, what kind of whipped cream is that? Can you make cream filling for whoopy pies with coconut milk, like you’re using? If not then what would you make it with? Maybe coconut milk and powdered sugar? Thanks
It reminds me a LOT of my favourite cake: chocotorta. It’s an Argentinian cake, made of chocolate cookies and dulce de leche with cream. I recommend you trying it
Thank you so much, I followed your pumpkin recipe. The taste is creamy nutty, thanks again and please keep posting healthy recipe. Looking for your up to date postings.
Hey preppie.I simply love your recipes and have tried some.. and as always it came out delicious like you always say in your videos..lol.. just a quick one.. im wondering.. what do you do with all your bakes? surely you and your family dont eat it all..otherwise you would look much bigger..hehe
Love it! Trader Joe’s also sells cans of coconut cream, the whole is nothing but coconut cream. And Trader Joe’s is the most inexpensive place that I found cans of pure coconut cream at.
Hi, Dani. I made those today. Everything was amazing before putting the pies to the oven. The filling tasted divine, the crust was absolutely delicious. I was so ready for a success. I did everything according to the recipe and took them out couple minutes earlier only to find out several hours later that the crust is completely burned… I am devastated to say the least and now I have nothing to bring to a potluck party tomorrow. I was wondering if you have an idea how I can avoid this next time? Do you think it could have happened because I substituted dates for maple syrup in the crust? Or something else?
Update from below….even though the batter was a bit soupy going into the muffin tins…it still came out really great and yummy. they were a bit hit. Looking forward to making them again.
I have these in the oven as we speak only it is modified. I used 1\2 n 1/2, no coconut, and I used sugar, butter, and 3 whole eggs. The pumpkin I used is my dehydrated pumpkin. It is smelling very Devine in the house.
I’ve been searching for this recipe for a whole night with a bunch of complicated mixing ways. And then I found your video, this one feels like a blessing that makes me wanna jump straight to the kitchen at 12:30 at night:))))))
Oh my god! Is it actually that easy? Wow. I always thought it would be rocket science to make tarts especially ones that look this good! But this recipe is easier than chocolate cake wow
I don’t love peanut butter. A friend Ellen makes it with all sorts of chocolate and pecan instead of just peanut butter. The best pie tasted. I am confident if I would try to make this recipe will top Ellen’s. Thank You.
Good to mention about the saltiodine will cause a reaction to gluten intolerant people like mei have dermatitis herpetiforme an allergy to gluten mostly found in menbut whalah! This girl has it. So am learning how to go gluten freethankful that there are many creative cooks out there
Definitely fresh homemade whipped cream!! Love it!! Would prefer the chocolate graham craker crust or oreo crust!! Definitely will try your flaky pie crust recipe! ❤ Thank you John!!☺️
I just made this last night and WOW!! So easy and fun to make and it tastes amazing! Thank you also for the extremely helpful tips on freezing the mixing bowl and whisk and increasing the speed incrementally. New subbie and fan here!❤
Hi there! I would have to change your recipe. It is not dairy free if it calls for eggs. I would make a flax egg. Otherwise It sounds great.
1 cup peanut butter
8 oz cream cheese
Cream above
Add
1 cup icing sugar
1 tsp vanilla
Separately whip up 1 cup heavy whipping cream to soft peaks
Fold into rest of batter
Add ons can vary☺️
Hey John I left a long letter on the crust instruction video and oh my gosh!! I’m eating the finished product and it is so good!!! I have to say I didn’t know how I felt about a peanut butter filling in a pie crust but it is just amazing!! I’ve never had a pie crust turn out like this!!! Utterly amazing!! Thank you!!
Oh my goodness John!! I definitely will be making this tomorrow!!! In my opinion there is nothing better than chocolate and peanut butter and then to put the 2 together!!!
(03/27/20 is tomorrow.
Hi John..I thought ur name s Preppy..I m ur regular follower.
All ur videos are giving very positive energy. I m Anu Baby..from God’s own country..Kerala..India…
Great n effective videos.
Keep up the good work.
Couple things. One, the pie looks delicious and I’m dying to try out making it out but I mostly likely never will cause I’m lazy. Two, I don’t know how I feel about the butter crust with this sort of pie. I’d go with the Oreo one or graham cracker one. Three, you’re too good looking, too relaxing, and a little too perfect. You aren’t human and I will make it my job to prove it.
I made these and they are wonderful!!!! I’m going to try to freeze them so I don’t have to make them again for Thanksgiving in 3 weeks. Wish me luck. You didn’t mention if they would freeze well.
Your videos make my day every time! Very well done
How is the final product? I’ve tried a similar recipe and found the chocolate to hard/brittle while the peanut butter was too goopy unless i added powdered sugar. Anything like that here? Thanks again!
Thanks so much for the video . I’m looking forward to making & eating this pie. . Also thanks for not editing & being real. Walk with GOD & may HE bless you & your family.
OMG, I first tried peanut butter pie at a cafe near Beaver Bay, Washington. It was heavenly, I haven’t had one the same since. This one looks better.
John, I love your channel. Your recipes and demos are the best!
Best wishes to you, your husband, and your twin boys. You are a delight to watch, and i love your humor.
Find the link for written recipe in English in the description box above .
Receta escrita en ESPAÑOL esta en el enlace en la caja de descripcion de arriba .
Follow up on my son’s Birthday Pie…..
HE LOVED IT!!!
This pie taste just like nutter butter cookies.
YUMMMMMY. Thanks for sharing.
Everyone out there coming out with fruit and light recipes during summer and then… PEANUT BUTTER ALL THE WAY YAAAASSSSS WOOOORKKKK!!!!
So excited about this recipe! I wanted to find something to take to a thing where a few people are celiac, and I’m allergic to dairy, so I wasn’t sure what to make (dairy free is easy, gluten free is harder). This solves both, and it’s fall festive! Also thanks for the tip about putting the extra coconut milk in smoothies-I can’t tell you how many half-used cans of the stuff I’ve had go bad, not knowing what to do with the rest. Oh and one thing I learned about those silicone muffin liners-they stand up on their own! So if you don’t have a muffin tin or only have one, they can also stand up on their own on a cookie sheet.
I would love love love to see your kitchen essentials episode. Or at least where you got all of your pots pans and measuring cups because they’re amazing
Made this for Christmas Eve. It was amazing. Only change was reducing to only 1 cup of heavy whip cream for topping.. Comments included it should be entered into a contest, delicious and I don’t even like peanut butter and love this pie.. Thanks for the recipe!
That is one thick pie crust and it’s gonna be on my holiday cooking list. I will probable eat one just plain no filling. Thanks John, for all your recipes!
I just started following you and OMG why didn’t I find you sooner? I made one of your cakes and family thought I bought it. It felt so good to know everyone loved it! Can’t wait to make this!
Looks yummy. Going to make this for my son’s birthday 8/11/19. He’s not much of a cake guy. But Loves BIRTHDAY Pie or Brownies. I hope he loves it. And Hey, Thanks for putting Love in all you make. That’s what makes everything delicious.
Thanks john for another great video. I like fresh whipped cream and I would totally do chilled Reese’s peanut butter cup minis instead of the peanuts. I love peanut butter & banana milkshakes I wonder, how would you add some crushed bananas to the peanut butter filling. I might have to play with this recipe, thanks for the inspiration. Happy Back to School 2019!
As a food student your channel helps me out so much!!! Even when I’ve spent hours and hours in the college kitchen, I always feel so happy to come home and make things like this!
You’re inspiring! Thank you so much for sharing these awesome recipes. You’re amazing!
I like how you left in the “Oops” at the end. Most channels would edit that out. Glad you didn’t. This looks DELICIOUS, by the way!
Thanks so much for the video . I’m looking forward to making & eating this pie. . Also thanks for not editing & being real. Walk with GOD & may HE bless you & your family.
These were fantastic and much cleaner and tastier without the pie crust. I also love your Chunky Monkey Muffin recipe. Thanks Dani!
Made these today for Thanksgiving, they are delicious. The crust is just as tasty as the pumpkin layer on top. Not too sweet and very creamy! Love Dani’s recipes, she does all the trial and error, and I get to bake/make the perfect finished product. Thanks Dani!
Going to do this with sweet potatoes! Thank you I was looking for an alternative crust, that is gluten-free and with things I already have at home without having to go to the store again.
This recipe looked really yummy and wanting to be gluten and dairy free I wanted to try it. I have a very small kitchen and don’t have the equipment you have here so i did the best with what I had. I hit a few snags…with the ingredients. The coconut cream I bought was a “cream” and didn’t have the thick layer on top with the water on the bottom ( I have seen that when using coconut cream before but this one didn’t have it and I had no other) and the pumpkin purée was a a little watery too. So the batter I poured into my muffin cups looked more like pumpkin soup than pie filling. It’s cooking right now, will have to give you the update later.
Made these today for Thanksgiving, they are delicious. The crust is just as tasty as the pumpkin layer on top. Not too sweet and very creamy! Love Dani’s recipes, she does all the trial and error, and I get to bake/make the perfect finished product. Thanks Dani!
These really are like a pumpkin and pecan pie all in one!! I would whip up coconut cream for me to go on top!! Yumm….these are going to be amazing this holiday season!! Tfs
Definitely fresh homemade whipped cream!! Love it!! Would prefer the chocolate graham craker crust or oreo crust!! Definitely will try your flaky pie crust recipe! ❤ Thank you John!!☺️
Hi, what kind of whipped cream is that?
Can you make cream filling for whoopy pies with coconut milk, like you’re using? If not then what would you make it with? Maybe coconut milk and powdered sugar?
Thanks
OVERWHIPPING WHIPPED CREAM TURNS IT INTO BUTTER AND BUTTERMILK YOU BEAUTIFUL BASTARD.
GO TRY IT AND SPREAD IT ON SOME TOAST. YOU ARE MISSING OUT ON THE GREATEST THINGS IN LIFE, YOU FOOL!
I must try these. Also, will try with FRESH Sweet Pot, instead of Pumpkin! TY! And Happy Thanksgiving to u & yours.
Those do look delicious except for the eggs,can I use egg substitute and if so which one do you recommend for this particular recipe? thank you.
Good to mention about the saltiodine will cause a reaction to gluten intolerant people like mei have dermatitis herpetiforme an allergy to gluten mostly found in menbut whalah! This girl has it. So am learning how to go gluten freethankful that there are many creative cooks out there
I have these in the oven as we speak only it is modified. I used 1\2 n 1/2, no coconut, and I used sugar, butter, and 3 whole eggs. The pumpkin I used is my dehydrated pumpkin. It is smelling very Devine in the house.
Find the link for written recipe in English in the description box above .
Receta escrita en ESPAÑOL esta en el enlace en la caja de descripcion de arriba .
Hi Dani Are these mini muffins or larger? Looks larger in the video. Plus the crust batter seems alot for 16 mini muffins…just making them now and I’m wondering if i should opt for the larger cupcake liners….
Oh my god! Is it actually that easy? Wow. I always thought it would be rocket science to make tarts especially ones that look this good! But this recipe is easier than chocolate cake wow
These sound delicious. I’m going to make them. I was happy to find the per serving calorie count on your blog in the comment section. I was also happy to learn these can be frozen.
Going to do this with sweet potatoes! Thank you I was looking for an alternative crust, that is gluten-free and with things I already have at home without having to go to the store again.
Are there any good cream cheese substitutes? I love it, but my wife, who is a supertaster, loathes it. Yes, it makes me sad sometimes, but I love her.
You are soooo talented! I love your recipes! Do you have a recipe for a dark Christmas cake? Preferably sugarless or made with stevia?
Thank you so much for this recipe, I just finished making it but I did it as keto pie and it came delicious! I did the crust with almond flour and coconut flour and arrowroot flour. Everything came perfect. Thank you again for a great recipe.
I like most of your videos and subscribed. However, I would enjoy more if it was less extra talk except for substitutes and tips concisely. Also, this recipe would be great if you do a reduced or fat free version. Especially, since pumpkin is my favorite
I make just enough whipped cream for what we eat right then. Next day I make just enough. Whipped cream in the fridge will start to taste like the fridge.
Oof i have a EASIER/LAZY way >:D (i think) just crab cupcake liners and put chocolate and peanutbutter and chocolate on top of pb and freeze AND DONE AHAHHA oh and you have to melt the chocolate. I have chocolate chips so you melt
Love it!
Trader Joe’s also sells cans of coconut cream, the whole is nothing but coconut cream.
And Trader Joe’s is the most inexpensive place that I found cans of pure coconut cream at.
Hi, they look so good. My little granddaughter has an extreme dairy allergy, does Reddi WHIP not have dairy in it? I think she would love these.
Heyy I wish you nothing but a beautiful happy life and the best of luck ìn the future.❤️ as you know success doesn’t happen easily but Im trying to be succéssful YouTubèr. I make a compilation of cake decorating videos! Wish me the bestfriend of Luck and hélp my Channel reach 1K
Hi, May I know after prepare the dough is it chill in fridge for 10 mins or as the website written recipe it says ‘put them in the freezer for 10 mins’? Kindly advise if is need chill or freeze them for 10 mins before we bake them? Thanks!
Has anyone here made this recipe with butter? What proportions did you use? Butter has less saturated fats than coconut oil and is also solid at room temperature, so is a decent substitute. Also, where do you store these? Fridge or freezer, or my food cupboard? Thanks
I can’t stand Cool Whip. I’m sensitive to dairy fat, but it’s gotta be fresh whipped cream. I may be on the can all night, but it’s worth it.
Thank you so so much, Anyone try this with the exact measurements and experience the magic❤️. It came out very well and also a caramel glaze or a choclate glaze can go well with this.
This is my daughter’s favourite, thanks for uploading this recipe. Before trying on, can you please let me know the flour measurement in tbsp because I am not sure about the cup size as it differs.
I also followed your link given for the recipe details but not quite sure about the 130 grm of four since no weighting scale.
Thank you in advance for your response.
I’ve been searching for this recipe for a whole night with a bunch of complicated mixing ways. And then I found your video, this one feels like a blessing that makes me wanna jump straight to the kitchen at 12:30 at night:))))))
Dani, it’s no wonder you have over 1m subscribers. Your style and delivery are admirable. Thank you! I’ve altered your recipe a tad. I took your recipe in full and put it into 10″ pie pan with a regular pie crust. It’s like a pecan pie topped with pumpkin. For those who do not like making a pie crust, you can use a bought pie crust. It’s TERRIFIC!
I like how you left in the “Oops” at the end. Most channels would edit that out. Glad you didn’t. This looks DELICIOUS, by the way!
David Seymour should make this, substituting the peanut butter with Sunbutter (sunflower seed butter that’s made as a peanut butter alternative for people who are allergic to peanuts).
I make just enough whipped cream for what we eat right then. Next day I make just enough. Whipped cream in the fridge will start to taste like the fridge.
I tried making pb cups last weekend however they didn’t do well being out of the fridge for a 35 min ride home the peanut butter became runny. Why is that?
How about food grade cocoa butter. But not knocking coconut oil for it makes fried potatoes and fried eggs better than vegetable oil.
I like most of your videos and subscribed. However, I would enjoy more if it was less extra talk except for substitutes and tips concisely. Also, this recipe would be great if you do a reduced or fat free version. Especially, since pumpkin is my favorite
Teachers: “Alright. Today, we’re learning about sensory. What senses do you need for watching videos?”
Me: “Sound, sight, and taste.”
Teachers: “You can’t taste videos.”
Me:
Those do look delicious except for the eggs,can I use egg substitute and if so which one do you recommend for this particular recipe? thank you.
Bonjour serait t’il possible de mettre les ingrédients en français s’il vous plaît pour les recettes ce serait génial.merci pour vos recettes
Was really tasty
THANKS FOR THE RECIPE
this one is way better than the other recipes. Plus, i also LOVEEEEEEE coconut so………..=-)
=)
^ω^
She isn’t gone she just posted a video 2 weeks ago on her personal channel that was”a day in the life at tasty” so obviously she didn’t leave.
I am thinking an dairy-free eggnog custard would be a great alternate filling for Christmas, with nutmeg grated on the whipped cream.
bonjour pouvez vous écrire vos recettes en français ( les ingrédients ) comme ça tout le monde peux essayer vos recettes
merci ✍
Hi, I love your recipe but I have a question my melted chocolate and peanut butter are creamy and slightly thick, how to make them like yours that is a bit liquid? Thank you.
These were fantastic and much cleaner and tastier without the pie crust. I also love your Chunky Monkey Muffin recipe. Thanks Dani!
Chocolate, vegan? You do know that about 90% of cocoa grown in the world involves child labor? Or is it just cruelty against animals that is not accepted and humans are fare game?
Hi my friend!!! Your recipe looke very nice!!!! Great video cake recipe… And music too!!!! This is a real video!!! I love it!!!!! Hello from FRANCE!!!!
These sound delicious. I’m going to make them. I was happy to find the per serving calorie count on your blog in the comment section. I was also happy to learn these can be frozen.
I can’t stand Cool Whip. I’m sensitive to dairy fat, but it’s gotta be fresh whipped cream. I may be on the can all night, but it’s worth it.
OMG, I first tried peanut butter pie at a cafe near Beaver Bay, Washington. It was heavenly, I haven’t had one the same since. This one looks better.
I just made this last night and WOW!! So easy and fun to make and it tastes amazing! Thank you also for the extremely helpful tips on freezing the mixing bowl and whisk and increasing the speed incrementally. New subbie and fan here!❤
I made these and they are wonderful!!!! I’m going to try to freeze them so I don’t have to make them again for Thanksgiving in 3 weeks. Wish me luck. You didn’t mention if they would freeze well.
1 cup peanut butter
8 oz cream cheese
Cream above
Add
1 cup icing sugar
1 tsp vanilla
Separately whip up 1 cup heavy whipping cream to soft peaks
Fold into rest of batter
Add ons can vary☺️
Hey John I left a long letter on the crust instruction video and oh my gosh!! I’m eating the finished product and it is so good!!! I have to say I didn’t know how I felt about a peanut butter filling in a pie crust but it is just amazing!! I’ve never had a pie crust turn out like this!!! Utterly amazing!! Thank you!!
Oh my goodness John!! I definitely will be making this tomorrow!!! In my opinion there is nothing better than chocolate and peanut butter and then to put the 2 together!!!
(03/27/20 is tomorrow.
Hi John..I thought ur name s Preppy..I m ur regular follower.
All ur videos are giving very positive energy. I m Anu Baby..from God’s own country..Kerala..India…
Great n effective videos.
Keep up the good work.
Made this for Christmas Eve. It was amazing. Only change was reducing to only 1 cup of heavy whip cream for topping.. Comments included it should be entered into a contest, delicious and I don’t even like peanut butter and love this pie.. Thanks for the recipe!
this looks delicious minus the milk products. I will veganize it to make it even better. thanks for sharing. I just dont understand how anyone who isnt a baby cow drinks milk or cream or anything. you should research whats in that. Its pretty disturbing what theyre not telling us.
Are there any good cream cheese substitutes? I love it, but my wife, who is a supertaster, loathes it. Yes, it makes me sad sometimes, but I love her.
I am thinking an dairy-free eggnog custard would be a great alternate filling for Christmas, with nutmeg grated on the whipped cream.
As a food student your channel helps me out so much!!! Even when I’ve spent hours and hours in the college kitchen, I always feel so happy to come home and make things like this!
You’re inspiring! Thank you so much for sharing these awesome recipes. You’re amazing!
John, I love your channel. Your recipes and demos are the best!
Best wishes to you, your husband, and your twin boys. You are a delight to watch, and i love your humor.
Hey preppie.I simply love your recipes and have tried some.. and as always it came out delicious like you always say in your videos..lol.. just a quick one.. im wondering.. what do you do with all your bakes? surely you and your family dont eat it all..otherwise you would look much bigger..hehe
Follow up on my son’s Birthday Pie…..
HE LOVED IT!!!
This pie taste just like nutter butter cookies.
YUMMMMMY. Thanks for sharing.
Everyone out there coming out with fruit and light recipes during summer and then… PEANUT BUTTER ALL THE WAY YAAAASSSSS WOOOORKKKK!!!!
OVERWHIPPING WHIPPED CREAM TURNS IT INTO BUTTER AND BUTTERMILK YOU BEAUTIFUL BASTARD.
GO TRY IT AND SPREAD IT ON SOME TOAST. YOU ARE MISSING OUT ON THE GREATEST THINGS IN LIFE, YOU FOOL!
I would love love love to see your kitchen essentials episode. Or at least where you got all of your pots pans and measuring cups because they’re amazing
Couple things. One, the pie looks delicious and I’m dying to try out making it out but I mostly likely never will cause I’m lazy. Two, I don’t know how I feel about the butter crust with this sort of pie. I’d go with the Oreo one or graham cracker one. Three, you’re too good looking, too relaxing, and a little too perfect. You aren’t human and I will make it my job to prove it.
That is one thick pie crust and it’s gonna be on my holiday cooking list. I will probable eat one just plain no filling. Thanks John, for all your recipes!
I just started following you and OMG why didn’t I find you sooner? I made one of your cakes and family thought I bought it. It felt so good to know everyone loved it! Can’t wait to make this!
Looks yummy. Going to make this for my son’s birthday 8/11/19. He’s not much of a cake guy. But Loves BIRTHDAY Pie or Brownies. I hope he loves it. And Hey, Thanks for putting Love in all you make. That’s what makes everything delicious.
Thanks john for another great video. I like fresh whipped cream and I would totally do chilled Reese’s peanut butter cup minis instead of the peanuts. I love peanut butter & banana milkshakes I wonder, how would you add some crushed bananas to the peanut butter filling. I might have to play with this recipe, thanks for the inspiration. Happy Back to School 2019!
Dani, it’s no wonder you have over 1m subscribers. Your style and delivery are admirable. Thank you! I’ve altered your recipe a tad. I took your recipe in full and put it into 10″ pie pan with a regular pie crust. It’s like a pecan pie topped with pumpkin. For those who do not like making a pie crust, you can use a bought pie crust. It’s TERRIFIC!
Peanuts are Not Kosher for Passover! So how do you make peanut butter cups? They are legumes, not nuts. Legumes are not allowed during Passover??
Thank you so much for this recipe, I just finished making it but I did it as keto pie and it came delicious! I did the crust with almond flour and coconut flour and arrowroot flour. Everything came perfect. Thank you again for a great recipe.
I don’t love peanut butter. A friend Ellen makes it with all sorts of chocolate and pecan instead of just peanut butter. The best pie tasted. I am confident if I would try to make this recipe will top Ellen’s. Thank You.
This recipe looked really yummy and wanting to be gluten and dairy free I wanted to try it. I have a very small kitchen and don’t have the equipment you have here so i did the best with what I had. I hit a few snags…with the ingredients. The coconut cream I bought was a “cream” and didn’t have the thick layer on top with the water on the bottom ( I have seen that when using coconut cream before but this one didn’t have it and I had no other) and the pumpkin purée was a a little watery too. So the batter I poured into my muffin cups looked more like pumpkin soup than pie filling. It’s cooking right now, will have to give you the update later.
Tasty’s videos make me want to give up my diet! I always warch them and I’m like “hey what are u doing with ur life wasting it without eating all thise delicious food!” Then the reality hit me when I see a video below saying “healthy food idea”… I need help
This is my absolute favorite pie. My mom only makes it on special occasions. But we put chocolate syrup and m&ms on top of the pie.
Been making this for years. Add the powdered sugar to the PB and cream cheese. Fold in the whipped cream or Cool Whip last. Be creative with the crust and toppings!
How did it go from all crumbly looking at 0:21 to smooth like in 0:24? Suspicious! tbh, i would have just stuck with the cookies from the roll. A nice recipe, even if the music got annoying.
Update from below….even though the batter was a bit soupy going into the muffin tins…it still came out really great and yummy. they were a bit hit. Looking forward to making them again.
Did I miss something because last I checked eggs fall into the dairy category…lol oh well got excited by the title. Thought I finally found a great DAIRY free, gluten free dessert like the title said
For all of you asking about the oil substitutes, I’m sure you don’t need oil. Store bought chocolate already has oil and doesn’t need oil for it to melt and the peanut butter doesn’t need oil either since it’s mostly fat as well. For the peanut butter I would add agave or some liquid sweetener since this has basically no sugar and I need my sugar.
Hi, May I know after prepare the dough is it chill in fridge for 10 mins or as the website written recipe it says ‘put them in the freezer for 10 mins’? Kindly advise if is need chill or freeze them for 10 mins before we bake them? Thanks!
These really are like a pumpkin and pecan pie all in one!! I would whip up coconut cream for me to go on top!! Yumm….these are going to be amazing this holiday season!! Tfs
Looks yummy. Can you skip using the eggs? I have found that many baked goods really don’t need eggs.. Can use mashed bananas instead.. or no binder at all.
Hi, Dani. I made those today. Everything was amazing before putting the pies to the oven. The filling tasted divine, the crust was absolutely delicious. I was so ready for a success. I did everything according to the recipe and took them out couple minutes earlier only to find out several hours later that the crust is completely burned… I am devastated to say the least and now I have nothing to bring to a potluck party tomorrow. I was wondering if you have an idea how I can avoid this next time? Do you think it could have happened because I substituted dates for maple syrup in the crust? Or something else?
So excited about this recipe! I wanted to find something to take to a thing where a few people are celiac, and I’m allergic to dairy, so I wasn’t sure what to make (dairy free is easy, gluten free is harder). This solves both, and it’s fall festive! Also thanks for the tip about putting the extra coconut milk in smoothies-I can’t tell you how many half-used cans of the stuff I’ve had go bad, not knowing what to do with the rest. Oh and one thing I learned about those silicone muffin liners-they stand up on their own! So if you don’t have a muffin tin or only have one, they can also stand up on their own on a cookie sheet.
I must try these. Also, will try with FRESH Sweet Pot, instead of Pumpkin! TY! And Happy Thanksgiving to u & yours.
Thank you so so much, Anyone try this with the exact measurements and experience the magic❤️. It came out very well and also a caramel glaze or a choclate glaze can go well with this.
Please can we mix it with an electric beater or do it your way. Thank you very much. Last time i did your fruit tarts it was really very very tasty.
This is my daughter’s favourite, thanks for uploading this recipe. Before trying on, can you please let me know the flour measurement in tbsp because I am not sure about the cup size as it differs.
I also followed your link given for the recipe details but not quite sure about the 130 grm of four since no weighting scale.
Thank you in advance for your response.
Did I miss something because last I checked eggs fall into the dairy category…lol oh well got excited by the title. Thought I finally found a great DAIRY free, gluten free dessert like the title said
Hi Dani Are these mini muffins or larger? Looks larger in the video. Plus the crust batter seems alot for 16 mini muffins…just making them now and I’m wondering if i should opt for the larger cupcake liners….
Looks yummy. Can you skip using the eggs? I have found that many baked goods really don’t need eggs.. Can use mashed bananas instead.. or no binder at all.
Thank you so much, I followed your pumpkin recipe. The taste is creamy nutty, thanks again and please keep posting healthy recipe. Looking for your up to date postings.
this looks delicious minus the milk products. I will veganize it to make it even better. thanks for sharing. I just dont understand how anyone who isnt a baby cow drinks milk or cream or anything. you should research whats in that. Its pretty disturbing what theyre not telling us.
Hi, what kind of whipped cream is that?
Can you make cream filling for whoopy pies with coconut milk, like you’re using? If not then what would you make it with? Maybe coconut milk and powdered sugar?
Thanks
Hi there! I would have to change your recipe. It is not dairy free if it calls for eggs. I would make a flax egg. Otherwise It sounds great.
This is a terrible way to make them a better way is to melt the chocolate by itself and melt the peanut butter with white chocolate
It reminds me a LOT of my favourite cake: chocotorta. It’s an Argentinian cake, made of chocolate cookies and dulce de leche with cream. I recommend you trying it
Thank you so much, I followed your pumpkin recipe. The taste is creamy nutty, thanks again and please keep posting healthy recipe. Looking for your up to date postings.
Hey preppie.I simply love your recipes and have tried some.. and as always it came out delicious like you always say in your videos..lol.. just a quick one.. im wondering.. what do you do with all your bakes? surely you and your family dont eat it all..otherwise you would look much bigger..hehe
Hi, they look so good. My little granddaughter has an extreme dairy allergy, does Reddi WHIP not have dairy in it? I think she would love these.
Love it!
Trader Joe’s also sells cans of coconut cream, the whole is nothing but coconut cream.
And Trader Joe’s is the most inexpensive place that I found cans of pure coconut cream at.
Hi, Dani. I made those today. Everything was amazing before putting the pies to the oven. The filling tasted divine, the crust was absolutely delicious. I was so ready for a success. I did everything according to the recipe and took them out couple minutes earlier only to find out several hours later that the crust is completely burned… I am devastated to say the least and now I have nothing to bring to a potluck party tomorrow. I was wondering if you have an idea how I can avoid this next time? Do you think it could have happened because I substituted dates for maple syrup in the crust? Or something else?
Update from below….even though the batter was a bit soupy going into the muffin tins…it still came out really great and yummy. they were a bit hit. Looking forward to making them again.
Bonjour serait t’il possible de mettre les ingrédients en français s’il vous plaît pour les recettes ce serait génial.merci pour vos recettes
Please can we mix it with an electric beater or do it your way. Thank you very much. Last time i did your fruit tarts it was really very very tasty.
You are soooo talented! I love your recipes! Do you have a recipe for a dark Christmas cake? Preferably sugarless or made with stevia?
I have these in the oven as we speak only it is modified. I used 1\2 n 1/2, no coconut, and I used sugar, butter, and 3 whole eggs. The pumpkin I used is my dehydrated pumpkin. It is smelling very Devine in the house.
I’ve been searching for this recipe for a whole night with a bunch of complicated mixing ways. And then I found your video, this one feels like a blessing that makes me wanna jump straight to the kitchen at 12:30 at night:))))))
Oh my god! Is it actually that easy? Wow. I always thought it would be rocket science to make tarts especially ones that look this good! But this recipe is easier than chocolate cake wow