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Easy Peanut Butter Dessert (S)
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Creamy peanut butter pie! Who doesn't like peanut butter pie?! Especially when it's gluten and sugar free.
If you like peanut butter pie, but would like a healthy and easy version of it, then this one's for you...Don't let the steps of this dessert intimidate you because they're easy to make and no cooking or baking is needed except for baking the quick crust for a few minutes. The wonderful thing about this recipe is that it can all be made a day ahead and then assembled closer to the serving time.
If you're like me and have little ones, home school, or simply have many interruptions in your day, this will work well for you! Each step can be made when you only have a few minutes at a time. It's very easy to make.
Now, don't let the raw eggs in the pudding gross you or scare you of getting salmonella. After all, our nutritionalist always told us the healthiest way to eat eggs is RAW. I can't say that it still doesn't gross me a bit when I stop to think about it... (So I just don't let myself go there!) =) The way you get salmonella is by touching the salmonella on the OUTSIDE of the egg and then contaminating the inside. Makes sense, doesn't it? The way to protect yourself from this is simply by washing the eggs with soap and water before you use them. I always do this when I use them raw.
So with that behind us, let's move on! We have much BETTER things on our minds… Like peanut butter pie...er, dessert!
Enjoy!
~Cindy (For The Mullett Family)
If you like peanut butter pie, but would like a healthy and easy version of it, then this one's for you...Don't let the steps of this dessert intimidate you because they're easy to make and no cooking or baking is needed except for baking the quick crust for a few minutes. The wonderful thing about this recipe is that it can all be made a day ahead and then assembled closer to the serving time.
If you're like me and have little ones, home school, or simply have many interruptions in your day, this will work well for you! Each step can be made when you only have a few minutes at a time. It's very easy to make.
Now, don't let the raw eggs in the pudding gross you or scare you of getting salmonella. After all, our nutritionalist always told us the healthiest way to eat eggs is RAW. I can't say that it still doesn't gross me a bit when I stop to think about it... (So I just don't let myself go there!) =) The way you get salmonella is by touching the salmonella on the OUTSIDE of the egg and then contaminating the inside. Makes sense, doesn't it? The way to protect yourself from this is simply by washing the eggs with soap and water before you use them. I always do this when I use them raw.
So with that behind us, let's move on! We have much BETTER things on our minds… Like peanut butter pie...er, dessert!
Enjoy!
~Cindy (For The Mullett Family)
Persons
15
Ingredients
Vanilla Pudding
- 3 and 1/2 C. almond milk
- 1 and 1/2 C. heavy whipping cream
- 1/2 C. Truvia (or sweetener of choice)
- 2 t. glucomannan
- 3 t. xanthan gum
- 1 t. sea salt (I use Celtic sea salt)
- 2 t. vanilla
- 4 egg yolks (Wash the eggs shells with soap and water.)
Crust
- 2 and 1/4 C. almond flour
- 1 and 1/2 sticks butter melted
- 3/4 C. walnuts chopped
- 1/4 t. vanilla
- 1/4 t. sea salt
Peanut Butter Crumbs
- 1 C. peanut butter (I use Smucker's natural, creamy)
- 1 C. peanut flour
- 3/4 C. truvia powdered sugar
- 1 and 1/2 t. sea salt
- 1/4-1/2 C. oat flour (I made mine in a coffee grinder)
Whipped Cream Layer
- 3 C. heavy whipping cream
- 1/2 t. vanilla
- 1/4 t. sea salt
- powdered truvia or liquid stevia-to taste (I used the Now brand Stevia glycerite for this)
Instructions
Vanilla Pudding
- Mix everything except the glucomannan and xanthan gum. With hand mixer, SLOWLY sprinkle them in while mixing. It should be begin to thicken. Place in refrigerator. (It will get very thick, but no worries yet.)
Crust
- Mix ingredients together until well combined. Press into a 9x13 pan. Bake at 350 for 10-12 minutes. Cool.
Peanut Butter Crumbs
- Mix all the ingredients together with your hands to make into crumbs. (You may use a bit more peanut flour, but I think it has an after taste if you use too much.) Add the oatmeal flour last. (If I make the crumbs the day before, I wait to add the oatmeal flour until just before I assemble the dessert. This helps the crumbs not to be too moist.)
Whipped Cream Layer
- Whip with hand mixer until creamy and soft peaks form. (Add sweeter to taste) Add 1 C. of this to the pudding and mix very well with large spoon until pudding is nice and creamy. Keep the rest for the top.
To Assemble:
- Put approximately half of the peanut butter crumbs on top of the cooled crust. Spoon the pudding on top of it. Add the layer of whipped cream and then sprinkle the peanut butter crumbs on last. Put in refrigerator until ready to serve.
12 Comments
Debbie Mullet
Posted at 11:10h, 30 OctoberSo just a question about the amount of peanut butter…1 cup and it’s still an S ?? My friend who is also a thmer was questioning the amount allowed….thanks for your response! Debbie
Cindy
Posted at 13:03h, 31 OctoberHi Debbie! I guess I’m not completely understanding your question. Are you wondering if it would be considered a deep S? It is a solid S but because of all the fats, it may be a heavy S if you have too big of a serving. Simply eat a smaller amount. But it may be hard to do that! =) (They always say to eat chocolate, nuts and peanut butter in moderation.) I hope this answers your question.
Kari
Posted at 14:26h, 04 Novembercorrect me if I’m wrong but wouldn’t the amount of heavy cream and peanut butter put this into heavy s category? It is high in calories and fats.
Cindy
Posted at 16:18h, 04 NovemberYes, Kari, any S dessert can easily go into heavy S if you eat too large of a serving. Any cheesecakes/desserts made with cream, butter, oils, nut butters, etc. will be higher in calories and fat, but they are still on plan. Remember, it’s not the fats that make you gain weight (unless you have a dairy allergy, etc.) but it’s the spikes in your blood sugar. In fact, many people can lose weight faster if they increase their good fats. Just don’t combine it with carbs. ~Cindy
Steph
Posted at 14:23h, 17 NovemberHi Kari,
I am just wondering about the Truvia – is it powdered before or after you measure the 3/4 cup? Thanks so much!
Cindy Mullett
Posted at 10:32h, 18 NovemberHi Steph!
It is 3/4 C. once it’s powdered.
Shirley Martin
Posted at 18:36h, 12 JanuaryDo you not cook the vanilla pudding?
Cindy Mullett
Posted at 18:45h, 16 JanuaryNo you don’t, Shirley. If you’re concerned about salmonella, just make sure to wash the eggs well with soap and water. Salmonella contaminates eggs from the salmonella found on the outsides of the eggs.
~Cindy
Dawn McGregor
Posted at 08:50h, 22 FebruaryI do not have glucomannan, can I just use all Xanthan Gum?
Brianna Mullett
Posted at 13:21h, 25 FebruaryHi Dawn! Yes, Xanthan Gum is interchangeable with glucomannan. 🙂
Char Eash
Posted at 14:38h, 19 SeptemberHi Cindy, I am curious why the oatmeal flour? Is it because of
the Truvia?
I just don’t recall using any flour when
making the crumbs before with just peanut
butter and powdered sweetener. I am making a dessert for church carrion and plan to put this over the top of a
Sourdough chocolate cake 🙂
Cindy
Posted at 17:32h, 01 OctoberI’m really sorry for the late answer, Char. The reason we like to use some oatmeal flour is because it really helps with the consistency. The oat flour helps give the crumbs the texture most like you’d expect of traditional peanut butter pie. It helps soak up the wetness without adding additional powdered sweetener that can overtake the peanut butter flavor. I like to add the oat flour just before putting it together and serving it. Coconut flour could also be used, but it will affect the flavor unlike the oatmeal flour does. I hope this is helpful.