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Vegan Salted Peanut Butter Crunch Torte + 10 Years!


10 YEARS!!! Can any individual please teach me the diagram in which it’s been a decade since I wrote my very first blog post? We’re celebrating this day with this astonishing vegan dessert and a weeklong OSG Recipe App sale for charity (deets beneath).


After I started my blog on October 31, 2008, Eric and I had been newly married and living in Toronto whereas I changed into once working paunchy-time as a researcher and wrapping up my Master’s stage. Existence changed into once aesthetic chaotic, and polishing off my stage changed into once initiating to wear me down (at one level I believed I changed into once upright going to reduce relieve my losses, throw in the towel, and switch on!). This blog changed into once potentially the most supreme creative outlet during a time when my life changed into once lacking the form of creativity that I fully craved. It allowed me to explore a facet of myself that I hadn’t since I changed into once a child (indulge in my adore for photography, baking, creative writing/journaling, and upright being a goof). My blog’s first tagline changed into once “Food. Fitness. Model. Fun.” Truthful epic, upright? Lol. I’m grateful to Eric for encouraging me to “procure a hobby” after years of laborious myself with college and work. He quiet jokes that my “hobby” changed into into my occupation, so I have to procure a new hobby now. (Beautiful, I’ll originate up my hold animal farm! YOU WIN!)


I procure writing therapeutic in soooo many ways. Within the early days, I didn’t have confidence bigger than a handful of readers, and I stumbled on it barely straightforward to chat about my struggles online. I changed into once indulge in no one is going to read this anyway! It changed into once a web based journal of kinds, and I wrote about my history with disordered engrossing and how I changed into once in the damage getting myself on a path to recovery. I shared the challenges I confronted finding a occupation that I changed into once if truth be told concerned about (and, at final, how I relinquished my have to folk-please by totally altering my occupation path). I had potentially the most supportive response from these first early blog readers (as well to my pals and family), so I saved writing with my coronary heart on my sleeve.  


After coming in the head 3 of the food working a blog advise Venture Food Blog, an editor from a predominant publishing dwelling emailed me asserting she favored my work and changed into once questioning if I’d indulge in to write a cookbook. Truthful particular I fainted! It changed into once the email that changed all the things and solidified the incontrovertible reality that I changed into once on the upright path after doubting myself and my decision to alternate careers for see you later.


So right here we are 1 blog, 3 moves, 2 cookbooks, 2 younger folk, and 1 recipe app later…including limitless gradual nights, self-doubt, and (ongoing) indecision for correct measure! It particular has been a wild tear! I’m quiet finding out and dreaming of unusual targets daily (all without needing the slightest clue how you may perhaps well also accumulate there!). Above all, I’m if truth be told comfy with the incontrovertible reality that I’ve stayed correct to myself and the values I if truth be told have confidence for this hobby-changed into-business. The handiest section is that I’ve been lucky to meet so alternative you supreme folk online and in particular person, and I quiet can’t barely think how freakin’ ample, cool, and supportive all americans has been! It’s so crazy to think that some of my handiest friendships had been made by this blog. With out end grateful. Thanks from the bottom of my veggie-lovin’ coronary heart for making this this kind of relaxing tear. And cheers to the following 10 years! Any guesses as to what adventures they’ll lift for you or me?


To celebrate OSG’s 10-one year anniversary, we’re having a enormous OSG Recipe App sale this week with 100% of the proceeds being donated to Mothers Towards Below the impression of alcohol Riding Canada. Correct now our app is upright 99 cents, so when you’ve been pondering about downloading it, this week is a wide time to make so whereas supporting an supreme declare off that’s near and dear to my coronary heart! You will most doubtless be succesful to procure our recipe app on both the iTunes and Google Play shops. Thanks loads for all of your supreme strengthen and for serving to us give relieve to our neighborhood.


I had loads relaxing celebrating Canada’s food writers at the Taste Canada Awards Gala final night! We had been nominated in the Food Blogs Health and Special Weight loss program class, and I changed into once so honoured to use dwelling Gold! All I will also accept as true with changed into once how grateful I am to have confidence this recognition, in particular so shut to OSG’s 10-one year milestone. Plus, Adriana and Arlo had been calling all of my food “YUCKY” now not too lengthy ago, so now I will show them the award and teach that they’ve been outvoted, lol.


Closing but now not least, we’re having barely occasion to celebrate 10 years and this new dessert is on the menu. I'm hoping you’ll journey every chunk as much as we now have confidence! With Halloween the following day to come, I will’t name to mind an even bigger time to use pleasure in some creamy, dreamy, chocolaty PB goodness.


  


 


 






Yield

12 diminutive or 9 medium servings

Prep time


Cook time for supper


Relax time

2 hours

Total time




Ingredients:


For the crust:
  • 1/2 cup (78 g) almonds
  • 1 cup (100 g) gluten-free rolled oats
  • 1/4 teaspoon comely sea salt
  • 1/4 cup (60 mL) coconut oil, melted
  • 3 tablespoons (45 mL) pure maple syrup
  • 2 tablespoons (30 mL) quiet natural peanut butter
For the filling:
  • 1/2 cup (125 mL) coconut oil
  • 1/3 cup (80 mL) coconut cream*
  • 1/2 cup (125 mL) pure maple syrup
  • 3/4 cup (185 g) quiet natural peanut butter
  • 1/4 teaspoon comely sea salt, or to style
  • 1/2 teaspoon pure vanilla extract
For topping (non-foremost, but instructed):
  • Coconut Whipped Cream
  • 1/2 cup (95 g) non-dairy chocolate chips
  • 1 teaspoon (5 mL) coconut oil, melted
  • 1/2 cup (80 g) chopped toasted walnuts and substantial-flake coconut


Instructions:


  1. Preheat oven to 350°F (180°C). Evenly grease an 8x8-tear square pan with coconut oil (including up the perimeters, too). Reduce a portion of parchment paper to examine the width of the pan with a chunk of of overhang so it’s straightforward to earn out.
  2. For the crust: Add the almonds, oats, and salt to a food processor and course of except the mix resembles a rough flour, about 30 seconds.
  3. Soften the 1/4 cup coconut oil in a medium pot (you’ll be the utilization of the identical medium pot for the filling) over low warmth. Add the melted oil, maple syrup, and peanut butter to the processor and course of except the mix comes together in a heavy dough, 10 to 15 seconds. The dough can also quiet look indulge in a wet cookie dough. At the same time as you look it a chunk of dry, add a teaspoon or two of water and course of again except a wet dough forms.
  4. Spoon the dough into the ready pan and tumble apart it evenly all over the keep the sinful. Evenly wet your fingers and press the dough into the sinful firmly and evenly. Level the perimeters with your fingertips. Stride the sinful with a fork about 12 times to allow air to flee whereas baking.
  5. Bake the crust for 9 to 11 minutes, except it appears faded and a chunk of puffy. The crust may perhaps well look underbaked when you happen to earn it, but right here's what we desire to steer obvious of drying it out.
  6. Meanwhile, invent the filling: Within the identical medium pot (no have to dazzling it!), soften the coconut oil and coconut cream over low warmth. Now add the maple syrup, peanut butter, salt, and vanilla and whisk except quiet.
  7. Spoon the filling onto the crust (there’s no have to cool the crust first) and fastidiously switch the dish to a stage ground on your freezer. Relax except stable, about 2 hours. If I’m now not serving the torte upright away, I’ll quilt the pan with tinfoil after a couple hours of freezing. While it chills, put together the Coconut Whipped Cream and earn the toppings so they’re ready to lumber.
  8. Once frozen, earn from the freezer and let it sit on the counter for 10 minutes. Stir a knife all over the perimeters to loosen the slab. Utilizing the parchment paper, earn the slab out and placement it on a serving platter. Lop into slices of your required width. Now add the toppings: I add a substantial dollop of Coconut Whipped Cream on every after which prime it with a entire bunch drizzled melted chocolate, walnuts, and substantial-flake coconut. A pinch of coarse sea salt is effective too. At the same time as you're going to need leftover melted chocolate, support it on the facet in a diminutive dish so that you may perhaps well also spoon some extra chocolate over prime whereas engrossing (belief me on this one!). Motivate straight—the combo of cool filling and warm melted chocolate is upright dreamy! Nonetheless the chilled leftovers (with hardened chocolate) are fully irresistible too.
  9. Storage pointers: The filling softens a wide deal at room temperature, so it's handiest now not to lumber away leftovers on the counter for longer than half an hour. Return it to the fridge or freezer for handiest outcomes. Duvet leftover slices and retailer in the fridge for as much as 1 week, or you may perhaps well also freeze the slices for 4 to 6 weeks. I indulge in to wrap frozen slices in tinfoil after which location all of them into a freezer-stable zip secure.








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