I have been immersed in a Raw Food/Vegetarian project for all you healthy peeps out there, and frankly this is my break out blog! Not Raw! Not healthy! Calorie Laden! All Bad, but tastes so good! Seriously delicious. If you like peanut and chocolate (and why wouldn't you??) then this is the recipe for you. Almost like an enormous Peanut Butter Cup, but better. Enjoy...and don't say I never give you anything! (While you wait patiently for the healthy Vegetarian book that is coming your way.)
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- 240 g butter shortbread biscuits (I used Walkers as they are so delish and full of butter, which is why you don't need butter added to the base...though you could if you want!)
- 210 g cream
- 75 g caster sugar
- 340 g cream cheese
- 370 g Peanut Butter Recipe
- 120 g cream
- 30 g unsalted butter
- 150 g Chocolate - Callebaut BUY
Pre heat oven to fan forced 180ºC. Grease and line the base of 22cm spring form tin with baking paper.
Place shortbread into TM bowl and mill 10 sec/speed 8.
Press into the prepared tin and bake for 10-15 minutes until golden. Cool.
Place cream and sugar into TM bowl and cook 5 min/50ºC/speed 1-2.
Add cream cheese and peanut butter and mix 15 sec/speed 5.
Pour onto biscuit base and smooth top with spatula. Set in the fridge until cold before making ganache topping.
To make ganache, place cream into TM bowl and heat 3 min/90ºC/speed 2.
Add butter and chocolate and mix 2 min/speed soft. Blend 5 sec/speed 3.
Pour over pie filling and allow to set completely before serving in (very) small slices!
However...feel free to serve in whopping great big slices if you had a week anything like mine!