Peanut Butter Ice Cream Cheesecake (V, GF)

I'm sorry. I went there.

Brownie Base. Peanut Choc-Chip Cheesecake. Peanut Butter Ice Cream. Chocolate Ganache.

I got a text (from one of my most favourite people to cook for) 

"Omg I just had the best dessert ever! It was peanut butter ice cream pie!"

Well. That was in Hobart and I'm not. I wanna eat peanut butter ice cream pie!  

Oh...and make my own recipe so when I was at home next, I could make her a better version.

I sorta wrongly interpreted "It had a base like a cheesecake"

as "It had a base that was like a cheesecake"

So I made this... (My first attempt)

This one had the same brownie base, cheesecake layer with crushed peanuts, and banana softserve pb icecream. Needed lots of tweaking.

I then discovered the one she had was just pb ice cream in a biscuit crust.

Ooooooooooh.

I could make that I guess.....But I like my idea better!

Vegan Peanut Butter Ice Cream Cheesecake With Brownie Base. Single Lady Sized.

Vegan, GF, Low Sugar. Flipping Awesome.

For an 11cm springform tin. 

It looks like a lot of work but each part comes together really quickly!

For the Brownie Base:

50g Dark Chocolate

1Tbs Veg Margarine

1/8 C Sugar or I used 1 Pkt Stevia

2 Tbs Almond Milk

1/2 Tsp Vanilla

1/3 C (GF) Flour (I use Organs)

1 Tbs Cocoa

1/8 Tsp baking powder

Pinch salt.

Carefully melt chocolate in microwave, then stir in marg, then the sugar, milk and vanilla. Fold in everything else.

Spread into the bottom of your cutie little tin, and bake at 180 for about 5 mins, or until puffed a bit.

For the Cheesecake

1/4 C and 1Tbs Super-Soaked Cashews

150g Silken Tofu

1/3 Cup Sugar (or I used 1 pkt stevia and 1/4 C Agave)

1Tbs Coconut Oil

2 Tsp Cornflour

2 Tsp lemon juice

1 Tsp Vanilla

pinch salt

1/4 cup roasted unsalted peanuts

1/4 Cup choc chips (optional?)

Blend everything except the peanuts and choc chips really really well. Until silky silky smooth! Blend Blend Blend!

Pour half into prepared brownie base, then sprinkle with peanuts and choc-chips. Pour other half on top.

Bake at 160 for about 20 mins, or until the the middle is just jiggly, it doesn't matter if looks a little un set! Careful not to overbake this one! You may like to put another tin with water in the oven with it.

Chill in fridge overnight.

For the Peanut Butter Ice Cream

1 little can (~~~165mL) of coconut milk

70g silken tofu

1/4 C sugar or agave

1 tsp vanilla

1/4 C Peanut butter

1/4 C roasted unsalted peanuts

Blend blend blend. If you don't have a fancy ice cream maker (hello!) Pour into little container, freeze. Every hour, scrap around the edges and then stir really well. Do this until it's set.

To Assemble!

Get the ice cream from the tub by briefly running the container under hot water. Blend with 1/4 C Peanut butter until smooth and creamy.

Spread ice cream in thick layer on top of cheesecake. 

Drizzle with Chocolate Ganache (25g Melted chocolate with enough milk to make it drizzly) and sprinkle with peanuts.

Devour.

Veg Out at Kabuki By The Sea ~ Swansea, Tas

Kabuki By the Sea
Tasman Highway Swansea (10 mins drive from Swansea)
Phone (03) 62578588


www.kabukibythesea.com


Veg Rating:
Vegetarian/ Vegan Friendly. Small dedicated Vego menu.

I finally got around to going to Kabuki. Being a Japanese restaurant, it was a major thing I wanted to do before I left Hobart. Oh and that's my big news, I'm now studying at the Australian National University in Canberra!

Back to Kabuki. The view is worth the trip alone. Sitting at on of the window seats, it is truly stunning.

You can also get sake (Or Tassie beer of course!)

As far as the menu goes, it's fairly vego friendly.That said, there really is only one "main" meal option, the bento.  I started with vego gyoza, which was pretty tasty but a little over priced at $13.90 for what you see in the picture. I then had the bento, which also has gyoza, so I don't recommend doing what I did, unless you really, really like gyoza!

Overall, the bento was good, although I can't help compare everyone now to Chado's. There was the gyoza, lottas sushi, agadashi tofu, and some sort of noodle thing, which was really good despite it's plain looks.

My only complaint would be that all the sushi was the same flavour. After 7 pieces, it can get a bit same-same.

Overall, Kabuki is worth it for the experience (the VIEW!), and as a vego polishing off the bento, you 

defiantly won't leave hungry!

Note: You can view the whole menu on their website, see top of post.

Anzac Biscults

First things first, for all you non-aussies out there:

The army biscuit, also known as an ANZAC wafer or ANZAC tile, is essentially a long shelf-life, hard tack biscuit, eaten as a substitute for bread. Unlike bread, though, the biscuits are very, very hard. Some soldiers preferred to grind them up and eat as porridge.

-Encyclopedia, Australian War Memorial

(If you need to start at the very very start: ANZAC = Australian and New Zealand Army Corps)

Okay, Got your history down pat? Lets move on to yummy bikkies.



Anzacs are actually pretty easy to vegan-ise, the recipe doens't traditionally have milk or eggs. My original version is the perfect balence between chewy and crispy, and probably the best to take to "normal" people, they will love them. I've also included my healthy version of the delish Aussie favourite. 

Out of all the cookies I've ever made, these ones always go the fastest.

ANZAC Biscuits

Vegan, GF Options, Sugar Free Option

Original:

1 C Plain (GF) Flour

1 C Rolled Oats

1 Cup Desiccated Coconut (or give shredded a quick whizz in the food processor)

1/2 Cup brown sugar

4 Tsp Golden Syrup

125g Vegan Margarine (I use nutellex)

2 Tbs Water

1 Tsp Bi Carb Soda

Chuck the flour, oats, coconut and brown sugar in a bowl, stir together.

Melt together the golden syrup, margarine and water either in the microwave or in a small saucepan, stiring until the mix is homogenous. Stir in the Bi Carb.

Pour this mix into the flour mix and stir until just combined. Roll balls just bigger than golf balls, slighlty flatten then place on a lined tray. Flatten more with a fork. These guys don't tend to spread or rise. The mix tend to be fairly crumbly and a bit annoying to work with. This is a good sign of an awesome anzac though. Work through the pain.

Bake at 155C for about 9 mins, until lightly browned. Cool on tray for 5 mins, then move to a rack, or eat them all.


Healthy Version!
Note: As your dates are going to be different to my dates, only try to make this after you have made normal anzacs, just so you know what consistency you're after, and can adjusted the wetness by adding more oil, or oats and coconut.
Dates work perfectly to replace caramel taste of the brown sugar and golden syrup, and coconut butter sneaks in as the oil as they already have coconut! Simply whizz 3/4C of soaked dates until a thick paste forms, then pour in 125g of melted coconut butter. Add this with the bicarb to the flour mix. I've also mixed in hemp protein and LSA instead of some flour, which works perfectly, but will make them a bit more cakey.






Yum! Need an excuse to whip up a batch? Definitely make them on ANZAC day, the 25th of April.