½ cup orange juice
2 T. Raw Peanut or almond butter
2 T. raw cashew butter
2 T. apple cider or coconut vinegar
1 T. Coconut Aminos
¼ inch piece of fresh ginger peeled
¼ medium clove garlic, chopped fine
M – That fast Thai peanut sauce recipe in Saucy Vegetarian is great with almond butter instead of peanuts (and honey instead of sugar). I used it all week on my salads. It’s really good over raw zucchini noodles or kelp noodles, and as a dip for raw vegetables. Here it is doubled:
2/3 cup almond butter
4 tbsp rice vinegar (brown if possible)
1 tsp honey
4 tbsp soy sauce
Dash cayenne pepper
Enough water to bring to desired consistency
Stir or whisk together.
The Saucy Vegetarian by Joanne Stepaniak. Most vegans are familiar with Stepaniak’s innovative recipes from previous books such as Vegan Vittles and The Uncheese Cookbook. This book continues along the same lines, offering “Quick and Healthful, No-Cook Sauces and Dressings” to please any palate, mood or dinner theme.
2010_09_02-peanutbutter.jpgWe’re a little obsessive about getting every last bit out of a jar of peanut butter. Usually this means scraping it with a good spatula or simply eating it with a spoon, but last night we came up with a new idea…
Faced with the last dregs of peanut butter and a pan of steamed vegetables on the stove, we got inspired. We poured some coconut milk plus rice vinegar, soy sauce, maple syrup, and crushed garlic directly into the jar, shook it vigorously, and voilà: peanut dressing! It was scrumptious, fast, and frugal.
How about you? Do you eat every last bit … or leave that to the dog?
Sprouted Peanut Sauce
1 c. sprouted peanuts (soak 1 c. raw peanuts overnight; drain in a sprout bag and rinse several times a day for up to 5 days for spanish peanuts, one day for jungle peanuts.) Or use 3/4- 1 c. almond butter.
4 tsp. Bragg’s Amino Acids or Nama Shoyu
4 T. raw honey or agave
4 T. lime juice
1 c. coconut milk or water
dash of red chili flakes
1 clove crushed garlic
1/4 tsp. green curry paste
2 tsp. rice wine vinegar
3 T. Vegan Worcestershire sauce
Blend all until creamy. Delicious over salads, as a dip for raw veges, as a spread for raw crackers or raw sushi.
Soak 1 1/2 c. raw spanish peanuts, or raw Jungle Peanuts, for 1 day. Rinse thoroughly at least twice a day for 5 days, or until sprouted. Some people have reported toxins in the spanish peanuts, so Jungle peanuts are preferred. But washing for 5 days will certainly help! Let them dry thoroughly on a paper towel for 12-24 hours. I iput mine through my Omega Juicer, with the auger and flat cone (no screen), and a oval tip.
You can also put them in the food processor for up to 15 minutes until creamy. Mix with:
I’ve been told by raving G Living co-workers that these are better then Reeses Peanut Butter Cups. I have not had a Reeses Peanut Butter Cup in oh, maybe 15 years. So, I wouldn’t know. I say that it better be better though, considering the quality of the ingredients. Think of it as a super high end version of a Reese’s cup, that also just happens to be darn healthy. What a sweet combination! The expense of getting quality ingredients is certainly a bit more, but so well worth it. I like to use Green & Blacks Organic Baking Chocolate for almost everything. If you can find it, get it. It comes in 5.3oz bars and is one of the best commercial chocolates. I also use the Green & Blacks Cocoa Powder when needed. The type of peanut butter to get for this would be the natural kind. Ugh, you know, the ones with peanuts in it, but just organic peanuts and salt. It’s amazing how much extra unneeded junk is in most commercial peanut butters, from hydrogenated oils to funky stabilizers and preservatives. You really don’t want that stuff in your body. Do you?
Also, the crust of these tarts are super rich and healthy as well. No refined carb loading here. You make these out of just almonds and cocoa powder, and they are far easier and faster to make then the white kind.
Dark Chocolate Peanut Butter Tarts
Makes about 4-5 5-inch tarts
For the Crust:
1 Cup Almonds
1/2 Cup Cocoa Powder (Cacao Powder)
1/4 Cup Virgin Coconut Oil
1/4 Cup Raw Sucanat Sugar
2 TB Maple Syrup
2 TB Cacao Nibs
2 Tsp. Vanilla Extract
1/8 Tsp. Sea Salt
Step 1 Place the almonds in a food processor and process until coarsely ground. It’s ok if there are bits of almonds not broken down, this will add extra crunch and texture to the crust.
Step 2 Add the cocoa powder, sugar and salt and process to combine lightly, then add the rest of the ingredients and pulse several times until incorporated and slightly damp.
Step 3 Line your tart pans with saran wrap and then on top of it, gently press the crust mixture into the bottom and sides.
Step 4 Place them in the freezer while you prepare the fillings.
For the Chocolate Filling Layer:
1 Cup Young Coconut Meat
1/4 Cup Virgin Coconut Oil
2/3 Cup Maple Syrup
1/2 Cup Agave Nectar
8 oz Dark Bittersweet Chocolate (Green and Blacks)
1/4 Tsp. Sea Salt
2 TB Vanilla Extract
Step 1 Melt the chocolate by chopping it and melting it over a double broiler or make your own double broiler using a heat safe bowl over a pot of hot water. Set aside and allow to cool slightly.
Step 2 Scoop out and clean the meat from a young baby coconut (the ones with pointy tops and shaved white).
Step 2 Add the coconut meat along with the rest of the ingredients to a high speed blender and blend on high until everything is completely smooth and creamy with no lumps. Set aside to cool.
Note: One of the best coconut oils is Virgin De Coco Creme. If you can’t find it, get a virgin centrifugal coconut oil with a very light scent to almost no scent.
For the Peanut Butter Layer:
1 Cup Natural Smooth Peanut Butter
1 TB Virgin Coconut Oil
1/4 Cup Agave Nectar
1/4 Tsp. Sea Salt
Step 1 In a small mixing bowl, mix in the coconut oil, agave and sea salt with a large spoon.
Putting it all together:
Step 1 Take out the tart pans out of the freezer. On the bottom of crust spread a layer of Peanut Butter Mixture.
Step 2 Pour the chocolate mixture on top.
Step 3 Place these back in the freezer to set overnight. You can garnish them however you like. I like a lot of chocolate, so I garnished mine with chocolate shavings and chocolate sauce.
Apr 17, 2010I made these for Easter and my family loved them! They taste just like Reese’s! I am not exactly sure about the measurements because I ad-libbed the recipe as I went along. Also, it might yield more than the amount I got because I did lots of taste-testing!
Combine dates and coconut oil in a small bowl and let soak for 30 minutes.
Transfer to blender and add cacao powder, 1/2 cup agave and process until very smooth. (This is a bit tricky and will require some patience. I have not yet discovered the trick to completely processing the dates. Sometimes it helps to chop the them in the small pieces. If you have a high powder blender this should not be an issue.).
In a separate bowl, combine peanut butter, vanilla and 2 tbsp agave and mix well.
Place 12 foil mini muffin cups on a large plate. Fill each cup about halfway full with the chocolate mixture. Gently spread about 1 teaspoon peanut butter in each cup. If you have more peanut butter left over after you have filled each cup, you can add more or just eat it plain! .
Top the cups with the remaining chocolate, covering the peanut butter completely.
Chill the cups in the fridge for about 2 hours before serving. They will keep for about 5 days in the fridge.
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