I’ve got a lot of food sensitivities. Most people know this and come to this kitchen witch looking for Gluten Free options, or wheat free options. It is not often I am asked to come up with a fabulous peanut free dessert. And that is just what happened when I connected with Laura Tempest Zakroff on my new Podcast Series, Conversational Witchcraft. We geeked out HARD about our favorite 80s movies and wandered through chats about magic, cats, art and witchcraft. Recently discovering a Peanut allergy she has been unable to eat her favorite childhood dessert in years. Don’t worry Laura…I got you!
PS- for my Gluten Free Friends, you can easily make this recipe GF by using Gluten Free chocolate Sandwich cookies.
For the crust
1 package (About 36 cookies) Chocolate sandwich cookies
1 Tablespoon brown sugar
4 Tablespoons butter.
For the filling
1 8 oz package cream cheese (softened)
¾ cup confectioners’ sugar
1 cup creamy sunflower seed butter (such as Trader Joe’s)
1 cup heavy whipping cream
1 teaspoon vanilla extract
For the topping
16 oz chocolate chips
Chopped almond butter or sun butter cups (such as Free2Be brand)
Make the crust. Preheat oven to 325 degrees. In a blender or food processor pulse the cookies and brown sugar until finely ground. In a medium saucepan melt 4 tablespoons of butter. Remove from heat and stir in the cookie crumb mixture. Form cookie crumb into the bottom of a 9-inch pie place being sure to make one even layer. Bake about 10 minutes. Cool completely.
Next, make the filling. In a large bowl with an electric mixer beat the cream cheese, confectioners’ sugar and sun butter until fluffy. Set aside. In another large bowl using a whisk attachment whip the heavy cream, 2 Tablespoons confectioners’ sugar and vanilla until stiff peaks form. Gently fold the whipped cream with the sunflower butter mixture. Gently spoon into the prepared cooled crust and chill for at least 6 hours or overnight. Just before serving, melt the chocolate chips in the microwave in 30 second intervals, stirring between each time. When the chocolate is the desired drizzling consistency drizzle the melted chocolate in a zig-zag design across the top of the pie. Top with chopped chocolate candy cups and chocolate chips. Chill before serving.