For the December birthdays at the office I decided to make something that everyone could eat and hopefully enjoy. There are four office birthdays and 2 of us are the ones with all the dietary restrictions. It took me awhile to figure this out, but I went with the flavors I know we all love plus gluten, vegan, refined sugar and dairy free. Yep. I kept nibbling and tasting and adding and going but once it had time to rest and chill, everything worked. So go with it. Enjoy this simple childhood favorite (with just a few changes). I’m posting before the holidays officially kick off so my office-mate, Debi, can hopefully enjoy this again, pain-free.
Graham Cracker Crust
3 cups gluten free graham crackers
1/2 cup ground blanched almonds
6 Tablespoons melted earth spread butter
2 Tablespoons grapeseed oil
Preheat the oven to 375. Combine all of the dry ingredients in the processor and blend until fine. Add the butter and oil and blend. Press the crust into the spring-form pan and bake for 20 minutes.
Clean out the processor and move onto the filling…
Peanut Butter Mousse and Roasted Bananas
12 ounces silken tofu, firm
1 cup peanut butter
1/4 cup agave
1/4 cup powdered sugar
1 teaspoon vanilla
2 very ripe bananas
1/2 Tablespoon earthspread butter
1/2 cup semi-sweet chocolate chips
2 Tablespoons salted peanuts (or salt and raw peanuts)
Blend all of the ingredients in the processor until completely smooth and creamy. Remove about 4/5 of the mousse and set aside in a bowl. Heat a skillet over medium-high heat and add the butter. Place the banana in the skillet and cut it up with a fork. Let it cook down in the skillet until slightly browned. Mix. Slightly brown again.
Add the bananas to the processor with the 1/5 peanut butter mixture. Blend. Chunky is fine. Take the banana-peanut butter mixture and spread evenly on the crust in the spring form pan. Then evenly spread the reserved peanut butter mixture and layer that on top.
Melt the chocolate over low heat, stirring frequently. When the chocolate is melted, pour over the peanut butter mixture. I spread it evenly with a spatula: work quickly before the chocolate cools and hardens and makes it tough to spread.