As I sit on the train ride home from work every evening, I tend to do a mental scan of my kitchen to figure out what I can eat for dinner. I don’t know why, really, because I always end up eating the same thing anyway.
Truth be told – I haven’t had a new item in my kitchen for at least a few weeks. Unless there’s a specific recipe that I’ve been dying to try, my grocery store visits are strictly to reload on the staples – milk, peanut butter, etc.
The other night, though, I managed to switch it up with some of those everyday ingredients and created quite the treat.
inspired by Averie’s Raw Vegan Cheesecake
- 1/4 cup regular oats
- 1 tablespoon unsweetened cocoa
- 2 medjool dates
- 1 tablespoon milk
- 1/2 cup Greek yogurt
- 2 (heaping) tablespoons peanut flour **
- 1 tablespoon smooth peanut butter
- sprinkle of stevia/sweetener (optional)
directions: Place the oats, dates, and cocoa powder in a food processor or Magic Bullet-like blender. Pulse/grind until it reaches a sandy consistency. Then mix in the milk – resulting in a dough of sorts. Set aside.
In a bowl, mix together the yogurt, peanut flour, peanut butter, and sweetener (if desired). **If you don’t have peanut flour, you can use an additional 1 or 2 tablespoons of peanut butter.
Line the inside of a separate bowl with plastic wrap. Press the crust down to the bottom of the bowl, and then top it with the mousse mixture. Lightly fold the plastic wrap over the mousse and press down gently. Freeze for about an hour. Yields one to two servings.
I was actually pretty surprised at how freakishly good this mini-pie turned out to be. I was especially pleased with the crust – it set well in the freezer and was a great contrast to the creamy mousse topping.
I intended for this to be a single-serving recipe, but I didn’t realize just how rich and filling it would be. So go ahead and share this with a friend.
…or just wait 20 minutes and dig in to the second half yourself.
What are some ways that you switch it up with “everyday” ingredients?