Peanut Butter Pie
One Nine Inch Pie

1 9 inch pie shell, either graham cracker or chocolate cookie
14 oz. firm Silk Tofu
8 oz vegan cream cheese
3/4 cup confectioners sugar
TBL vanilla
1 1/4 c peanut butter
12 oz vegan chocolate chips
1/4 cup soy cream
3 TBL corn syrup or brown rice syrup

In food processor, blend together until very smooth - peanut butter, confectioners sugar, vanilla, peanut butter, tofu and cream cheese.

Pour into pre-made pie shell and refrigerate, covered, for at least two hours.


Heat soy milk and brown rice syrup in pan.  When bubbly, take off heat and add chocolate morsels.  Melt morsels in soy milk mixture OFF HEAT.  Place on top of low heat if you need to melt chips further.  But make sure is very low heat, or you will destroy integrity of chocolate.

Stir until very smooth.  Let cool for 10 minutes.  Stir again until very smooth and pour on top of pie.


Expresso Yo Self Cupcakes
Makes 12 cupcakes


1/3 cup expresso or very strong coffee
2/3 cup soy milk
1 cup sugar
1/2 cup oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/4 cup all purpose flour
1/3 cup unsweetened cocoa
1 teaspoon baking soda
3/4 teaspoon baking powder

Preheat oven to 350 degrees

Line muffin tins with cupcake liners

Mix together wet ingredients with 1 teaspoon light colored vinegar and let sit for three minutes

Add sugar to wet ingredients and beat on high for several minutes, until light and bubbly

Mix dry ingredients well

Add to wet ingredients

Beat slowly to moisten all ingredients

Beat at higher speed until batter is well blended

Do not over beat

Fill cupcake liners 2/3 full

Bake for  about 24 minutes

Fill with Hazelnut  Mousse

Hazelnut Mousse Cupcake Filling


1 cup Hazelnut Butter
1/2 cup Earth Balance
1/2 cup to 1  cup confectioners sugar
1 teaspoon vanilla

Blend all ingredients at high speed until light and fluffy

Add a bit more confectioners sugar if needed until of nice filling consistency

Fill pastry bag with 1/2 to 1/4 inch tube at end

Poke into cooled cupcakes, and fill until cupcakes begin to expand - stop before cupcakes explode!

Frost with Mocha Cream Icing

Mocha Cream Icing


1/2 cup Earth Balance
1/3 cup unsweetened cocoa
3 TBL expresso or very strong coffee
3 TBLS soymilk
1 teaspoon vanilla extract
3 1/2 - 4 cups confectioners sugar

Blend all together at high speed with mixer until very very light and creamy.

Ice filled cupcakes.

This icing goes very well into a pastry bag for a decorative icing.

Pumpkin Cupcakes with Dark Chocolate Cinnamon Filling
(Adapted from Vegan Cupcakes Take Over the World by Isa Moskowitz and Terry Romero)


1 cup cooked pumpkin
1/3 cup oil
1 cup granulated sugar
1/2 cup soy milk
1 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon vanilla

Preheat oven to 350 degrees.  LIne muffin pan with cupcake inserts.

Stir together all of your wet ingredients with sugar until well mixed.  Add all dry ingredients.  If using mixer, stir ingredients together on low setting.  You don't want this mixture mixed at high speed or will get too gluey.

Fill liners 2/3 full.

Bake for about 26 minutes.

Fill with Dark Chocolate Cream

Dark Chocolate Cream


1/2 cup unsweetened cocoa
1/2 cup Earth Balance (It really is the best)
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/2 cup soy milk
about 2 cups confectioners sugar

Slowly blend the Earth Balance and the cocoa until it kind of lumps together.  Very slowly add the confectioners sugar and the soy milk with vanilla.  Once all is moist, beat the shit out of this mixture with your mixer.  Add the cinnamon and beat some more, until you have a very creamy, dark, sexy mass.  You want it to be thick, not runny.

Fill a pastry bag with this, and stick end of pastry bag into the center of your cupcake.  You press the bag, and you can watch your cupcake slowly swell with this lusciousness.  Stop before it bursts - but just before it bursts - you want it nice and full with the filling.

Sour Cream Cream Cheese Icing

1/2 cup vegan cream cheese
1/2 cup sour cream
about 1 tablespoon of lemon juice
about 3/4 cup confectioners suger

Mix all until very creamy - it will be fairly runny

Drizzle on top of filled cupcakes

1 comment:

  1. WOW! I tried the peanut butter pie and have to say it is the best dessert I have made or had in a long while! No one even knew that it was vegan, or made with tofu, since that texture or flavor doesn't come through at all. Almost like a cross between a peanut butter pie and a peanut butter cheesecake!