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Celebrate Cooler Temperatures With Vegan, Gluten-Free Pumpkin Pie

It’s already fall where we live, and our thoughts naturally turn to pumpkin treats. And what is more autumnal than pumpkin pie? Normally, this cool weather delicacy is made with eggs and condensed milk, but our vegan, gluten-free version calls for unsweetened almond milk and cornstarch (or arrowroot powder). The texture is more jiggly than a traditional pumpkin pie, but our version still tastes great and goes down smooth!

CRUST INGREDIENTS

6 tablespoons cold vegan butter or margarine (such as Earth Balance)
1 3/4 cups gluten-free flour (we used Bob’s Red Mill Pastry Flour for a light, flakey crust)
1/4 teaspoon sea salt
6-8 teaspoons cold water

FILLING INGREDIENTS

3 cups pumpkin puree (2 15-ounce cans)
1/4 cup pure maple syrup
1/3 cup turbinado or coconut sugar
1/3 cup unsweetened almond milk
1 tablespoon olive oil
2 1/2 tablespoons cornstarch or arrowroot powder
1 3/4 teaspoon combination of powdered cinnamon, ginger, cloves, and nutmeg (or allspice)
dash of sea salt

INSTRUCTIONS

Pour flour into large mixing bowl, add a pinch of salt, and cut in the butter or margarine. Gradually splash in the water and form your mixture into a pliable ball. Make sure it’s neither too moist or too dry. Cover and place in refrigerator for 1/2 hour.

Meanwhile, combine the filling ingredients in another bowl and stir vigorously until they’re thoroughly combined. For additional smoothness, place the contents into a blender and whip for a couple of extra minutes. The texture should be light and frothy.

Remove dough from refrigerator and allow it to warm on your counter for a few minutes. Roll into a thin disk and press inside lightly greased pie pan. (Use coconut oil, olive oil, or vegan butter/margarine). Pull any excess dough up over the sides of the pan and tamp with the tines of a fork to create a crust. Carefully pour in batter, making sure it is spread evenly. Sprinkle the top with a bit of additional cinnamon and/or nutmeg and place in preheated 350 degree oven.

Bake for 45-60 minutes, until crust is lightly browned and separating slightly from the pan. You’ll know your pie is done by the delicious aroma! Remove pie from oven, set it on your counter, and allow it to cool. Seriously, try not to eat all of it while it’s still hot! Pumpkin pie tastes best at room temperature. Serve as is or with a dollop of vegan whipping cream (or two, or three, or…) Serves 4-6 guests, unless they’re very hungry. Everyone will rave about this delicious autumnal treat. Welcome to fall!

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Completely Vegan and Delicious Egg Bites in the Instant Pot! And It’s an Easy Recipe!

For weeks I searched for the holy grail of vegan egg recipes: a recipe for vegan egg bites in the Instant Pot. Not finding any, I decided to experiment on my own, and after several less-than-spectactular results, by George, I’ve done it – this is a recipe for vegan egg bites in the Instant Pot that is not only delicious, it’s ridiculously easy!

I had just ordered these silicone egg bite molds which are specifically made for the Instant Pot. I happened to order the 2-pack, because I figured I’d use one for savory things, like the egg bites, and one for sweet things (like maybe little steamed puddings or cakes).

The Silicone IP Egg Bite Molds I Use – Isn’t the Sloth So Cute?
silicone egg bite molds instant pot

Now, these egg bite molds happen to also come with two different lids: a floppy, silicone one for cooking, and a hard plastic one for storage. This will become relevant to the recipe below, although you do not have to have a lid for this recipe, because you can use foil.

Note that these egg bite molds fit in the 6 quart Instant Pot. They would also fit in the 8 quart version, but not the 3 quart mini.

Now, the other thing you have to have for this recipe is a bottle of Just brand’s Just Egg. Yes, basically I am apparently the first person to experiment to see whether Just Egg works in the IP for egg bites (or at least I couldn’t find the answer to this burning question anywhere on the Internet when I was looking for it in August of 2019).

You can buy Just Egg in most health food stores now, including Whole Foods. You can also order Just Egg through Amazon here. Here is what it looks like – it is in the refrigerated section:

Bottle of Just Egg Vegan Eggs
bottle of just egg

We get why it is called Just Egg, but I also feel it’s a bit unfortunate, as it is easy to confuse it with a bottle of, well, just eggs. That’s actually what happened when one of us saw it for the first time; fortunately I was clued in and so grabbed the bottle, screaming “Ohmygod! They’ve come out with a vegan egg substitute!!” “Wait,” he said, “is that just a bottle of eggs?” “No!! It’s vegan eggs from the Just Mayo people!”

Anyways, I’m betting that we’re not the only ones to have had that conversation.

But I digress. On to the recipe!

Vegan Egg Bites Recipe in the Instant Pot

Here are the ingredients and items you will need to have on hand for the version of these vegan egg bites that I made – the only two that are actually imperative are:

One bottle of Just Egg
Neutral-flavored cooking spray or oil

The rest are all up to what you want to have in your egg bites, but here’s what I used:

1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon pepper
1/8 teaspoon salt
Shredded vegan cheese (we love Violife)
Vegan bacon bits

vegan instant pot egg bites ingredients

Prepare your egg bite molds by spraying or wiping each compartment with a very thin layer of cooking spray or oil.

Ok, now here is the ridiculously easy part:

Open the bottle of Just Egg.

Spoon all of the spices right into the bottle. Really.

instant pot vegan egg bites recipe

Put the cap back on the Just Egg bottle and shake it to mix well.

Shake, shake, shake
vegan instant pot egg bites with just egg

Uncap the Just Egg bottle and pour a little of the mixture into each egg bite compartment, filling each one just a quarter to a third full. (Note: If you want to put some bacon bits in the compartments before this step, feel free, but my experiments have suggested that you should not put any cheese in before you pour in some of the mixture.)

Sprinkle some bacon bits and cheese into each compartment.

recipe for vegan egg bites in the IP

vegan egg bite recipe instant pot

Fill the rest of the way with the rest of the Just Egg mixture, and top with more bacon bits and cheese.

instant pot vegan egg bites

Cover the egg bites mold loosely (do not snap it on, just lay it on top) with the silicone lid, if you have it, otherwise cover it loosely with foil.

Now, place the filled egg bites mold on the rack that came with your Instant Pot (of course you can use a different rack, but in this case the one that came with your Instant Pot is perfect for the purpose). Note how the ‘petals’ of the egg bite mold are lined up so that the handles of the rack will fit over them.

making vegan egg bites in the instant pot how to

Place 1 cup of water into the bottom of your Instant Pot, and then lower the rack and mold into the IP. (Note: to help it come to temperature more quickly, use boiling water; this is true for nearly all Instant Pot recipes.)

vegan egg bites in instant pot

Lock the lid on, and be sure the pressure release valve is closed.

Press the ‘Steam’ button, and set to cook for 9 minutes. With the Steam function, it does still build up pressure (which is why you need to be sure that the pressure valve is closed), but not as much pressure as when actually pressure cooking.

how to cook vegan egg bites in the instant pot

After it is done cooking, let pressure release naturally (known as ‘natural pressure release’, or ‘NPR’) for 10 minutes. Then quick release (‘QR’) any remaining pressure, remove from the Instant Pot, including the rack, and then let cool on rack, uncovered, for another 10 minutes. (Note: to remove the very hot rack and mold from the Instant Pot, I use two pairs of tongs (one in each hand) to grab the handles of the rack and lift it out that way.)

removing instant pot rack with tongs

vegan instant pot egg bites cooling on rack

After the egg bites have cooled for 10 minutes, use a spoon to gently scoop them out of the mold and onto a plate.

Voila! Vegan Egg Bites from the Instant Pot!
vegan instant pot egg bites recipe

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You Won’t Be Able to Stop Eating This Vegan, Gluten-Free Rhubarb/Pear/Almond Crumble!

It already feels like autumn where we live, and we’re craving warmer, heartier foods. Of course, sweet desserts are delicious any time of the year. We recently modified a traditional rhubarb/pear/almond crumble recipe by substituting Earth Balance for butter, and gluten-free flour for the whole wheat kind. Our results were stellar. You’ll keep going back to the pan for this dessert — again, and again and again. Try your hardest not to devour the entire thing!

FILLING INGREDIENTS

2-3 Bartlett pears, depending on size (red is great, but yellow will do)
2 long stalks fresh rhubarb
1 teaspoon vanilla extract
1/2 cup lightly packed turbinado or coconut sugar
1/2 cup light gluten-free flour (We like Bob’s Red Mill All-Purpose)
fresh grated zest of one lemon
pinch of sea salt

CRUMBLE INGREDIENTS

1/2 cup chopped almonds, toasted
1/2 cup old-fashioned oats
1/4 cup gluten-free flour
1/4 cup lightly packed turbinado sugar
1/4 teaspoon sea salt
1/8 teaspoon ground nutmeg or cloves
1/4 teaspoon cinnamon
1/8 teaspoon almond extract
3 1/2 teaspoons vegan butter or margarine such as Earth Balance

INSTRUCTIONS

Preheat oven to 350 degrees and toast the almonds for 5-10 minutes until slightly browned. Remove from oven and set aside. Cut pears into thin slices and cut rhubarb into small chunks. The rhubarb’s texture may seem much harder than the pear’s, but both will soften nicely while baking and achieve the same consistency. Using a large bowl, mix the pears and rhubarb together with the other filling ingredients. Set on counter to marinate for 10-15 minutes.

Grab another bowl and combine the crumble ingredients, except for the butter or margarine. Cut the butter or margarine into small pieces and stir into the mixture. It’s okay if it comes out a bit lumpy, since the butter/margarine will melt in the oven, anyway! No point in worrying when you’re so close to your goal!

Pour the filling into a square pan and spread evenly. Spread the crumble mixture across the top and sprinkle with additional cinnamon, if desired. A little bit of cinnamon goes a long way! Bake at 350 degrees for approximately 45 minutes. Remove from oven and let it cool, but not too much! Your crumble is best served hot.

Call 3-4 of your best friends and tell them to come over immediately, so the dessert won’t be gone before they arrive. The crumble serves 4-5 people with ease. We love it as is, but you can get fancy with added vegan ice cream and/or whipped cream. With so much sugar, this dessert is not a diet food, but it IS 100% vegan, gluten-free, and scrumptious. Welcome, autumn!

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Dijon-Marinated Wax Bean and Cucumber Salad is a Summer Winner!

What happened? It’s already the end of the summer — the time when we often have a lot of vegetables left over from our numerous trips to farmer’s markets, co-ops, and supermarkets. Two vegetables that seem ubiquitous are cucumbers and wax beans. Recently, we faced a conundrum — our refrigerator’s crisper was filled to overflowing with cukes and beans. We’d rather perish than waste food, especially fresh veggies! Fortunately, with very little fuss, we were able to whip up this yummy salad. It requires few ingredients, and is cheap and easy to make. On those muggy summer nights when hot food is unappealing, this dish is a winner.

INGREDIENTS

3/4 cups wax (also known as yellow) beans
1 cucumber, peeled
1/2 cup chopped red onion
2-3 chopped scallions
3 tablespoons turbinado sugar
5 tablespoons apple cider vinegar (get the kind with the “Mother”)
1 tablespoon Dijon mustard
Salt and fresh ground pepper to taste

INSTRUCTIONS

Make the marinade by combining mustard, turbinado sugar, apple cider vinegar, salt, and pepper. Stir vigorously and set aside. Meanwhile, slice the wax beans sideways along the seam, then chop into 3-4 shorter pieces. Lightly steam the beans for 2-3 minutes until they are al dente, but not hard or mushy.

Place the beans into a large bowl. Peel the cucumbers and slice into rounds. Be sure to compost or eat the skin! Chop each round into 3-4 smaller pieces and add to bowl with beans. Toss in the chopped onion, chopped scallions, and marinade. Stir all of the ingredients together and allow them to marinate for 1-2 hours. You can either marinate them on your counter or in the refrigerator, depending upon your preference.

Drain any excess fluid from the salad by placing it into a colander inside your sink. Toss the salad and transfer to a smaller bowl. You can add an endless variety of garnishes for a festive touch –cracked pepper is good, or mint sprigs, diced sage leaves, or fresh, chopped basil, or anything that appeals to you and your guests. Get creative!

This deceptively simple but delicious salad is great as a side dish with a protein-packed, vegan main such as fried tempeh. It’s also delicious with other, more robust sides like gluten-free bread, brown rice, or quinoa. Serves 2-3 people, but feel free to increase the size of the recipe if you have more guests. Gotta use up those beans and cucumbers! You’d better enjoy the waning days of summer, because autumn is just around the corner.

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Baba Ghanoush — Naturally Vegan, and a Cinch to Prepare!

You’ve most likely had hummus, but have you tried its sweeter, lighter cousin, baba ghanoush? Baba ghanoush is a lot like hummus, since it has a tahini base. However, instead of adding garbanzo beans, this recipe utilizes roasted eggplant. The result is equally delicious. Our light but zesty meal is easy to make, and perfect for warm summer nights. You can serve it with gluten-free pita bread or with gluten-free toast points sprinkled with thyme, olive oil or vegan butter, and a bit of granulated garlic. We feel confident that you’ll love this dish either way.

INGREDIENTS

1 medium-sized eggplant
2-3 cloves minced garlic
juice of one large lemon
4 tablespoons tahini
sea salt to taste
2 tablespoons fresh, chopped cilantro, parsley or basil (We used basil, yum!)
small amount of water

OPTIONAL INGREDIENTS

roasted gluten-free pita bread
regular gluten-free bread
chopped thyme
chopped garlic or garlic salt
olive oil or vegan margarine/butter such as Earth Balance
sliced vegetables such as carrots, celery, zucchini, green or red peppers, etc.

INSTRUCTIONS

Slice eggplant into 1/4 inch rounds and place in a large, flat pan or cookie sheet. Sprinkle lightly with sea salt and olive oil and broil in oven for 5-10 minutes. Watch carefully so the slices don’t burn! They should be pulpy and slightly browned. Peel skin from eggplant and either eat, compost, or discard.

Cut the eggplant pulp into small pieces and place in a blender or food processor. Add the tahini, a dash of sea salt, herbs, lemon juice, and combine thoroughly. If your mixture is too thick, add a bit of water until it becomes creamy and smooth. Pour into a bowl, cover tightly, and refrigerate for 2-3 hours.

Serve with sliced vegetables of your choice, and gluten-free bread or toast points. To make toast points, slather bread with a liberal amount of olive oil or vegan butter/margarine. Sprinkle with chopped thyme and granulated garlic. Broil in oven until the toast is brown and slightly crispy around the edges. Cut the toast in half and serve!

This recipe serves 2-3 people. If you have more guests, feel free to increase ingredient portions accordingly. Great as either a main or a side dish. Get creative! You can add falafels, hummus, or other Middle Eastern cuisine to make a larger meal. Keeps well in your refrigerator for several days. Homemade baba ghanoush is so much more delicious than the store-bought variety! Once you’ve prepared this version, we feel confident you’ll agree.

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Peach Cobbler Tastes Great When It’s Vegan and Gluten-Free!

Is it even summer without peach cobbler? We don’t think so! When temperatures are hot and peaches are ripe, what’s an enterprising chef to do? The traditional recipe calls for large amounts of butter and white sugar, but you won’t miss the rich taste when you bite into our more subtle, but equally delicious version. This cobbler is inexpensive and incredibly easy to make. You can either peel the peaches or leave the peels on. We made our recipe with peels because that’s the way we roll. The peels become soft and pliable during the baking process. Also, they’re packed with vitamins, so it seems a shame to just toss them out. You’re going to love this recipe. We guarantee it!

PEACH INGREDIENTS

5 large peaches, cut into thin wedges
1 teaspoon fresh lemon juice
2 tablespoons coconut sugar
1/2 teaspoon cinnamon

DRY INGREDIENTS

1 cup gluten-free flour blend (We used Bob’s Red Mill, excellent!)
1/2 cup coconut sugar
2 tablespoons tapioca starch (also called tapioca flour)
1 tablespoon baking powder
Pinch of sea salt (not the iodized variety)

WET INGREDIENTS

3/4 cup plant-based milk (coconut or almond work best)
1/2 teaspoon vanilla extract

INSTRUCTIONS

Arrange the sliced peaches in a square baking pan. Sprinkle them with the two tablespoons of sugar, cinnamon, and fresh lemon juice. Allow the mixture to marinate for a few moments as you prepare the other ingredients. Mix the dry ingredients together until they’re thoroughly combined. Add vanilla extract and plant-based milk gradually, stirring continuously to make sure no lumps form. Batter should be smooth and creamy.

Pour the batter over the top of the peaches, spreading evenly. Don’t worry if the peaches aren’t completely covered. Bake in pre-heated, 375 degree oven for 35-45 minutes. The batter should form a nice crust that will attain a lovely golden brown color. Remove from oven and set on your counter to cool. But don’t let it cool too much — this dessert is best served hot!

Serves 4-6 people with ease. Your peach cobbler is sure to be a hit. You can serve it as is, or with a scoop (or two, or three) of vegan ice cream such as Coconut Bliss. (Our personal favorite is the coconut flavor. It’s perfect for this dessert). This dish keeps well in the refrigerator for 3-4 days. We have been known to enjoy leftover cobbler for breakfast. Shhhhhhhh — don’t tell anyone! You’re just going to have to try this dessert for yourself, and then you’ll know why we love it so much. Happy summer!

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Vegan, Gluten Free, and Delicious! Oranges Glacees (glazed or candied oranges)

This recipe, honoring Julia Child’s 100th birthday, is so simple that it is astonishing. This dish epitomizes simple elegance and is a perfect time saver for a big dinner party. Don’t let the ease of this dish fool you – it is a beautiful and refreshing dish, especially if following a heavy dinner. While Julia garnished this dish with green sugared candies, we like the idea of garnishing it with a little fresh mint instead.

Vegan and Gluten Free Oranges Glacees – Glazed Oranges

6 large navel oranges
2 cups vegan granulated sugar
⅔ cup water

With a vegetable peeler, remove the orange skins (leave the white part intact for now) and cut them into small strips – about ⅛ inch wide and 2 inches long. Simmer the peels in water for 10 to 12 minutes, until tender. Drain them and rinse them in cold water, drying on a paper towel.

Next, cut the white part of the peel off of the oranges so that the orange is exposed. On one end of each orange, cut a small piece off to leave the bottom flat so that the orange can stand up. Arrange them in a serving dish, standing up on their flattened bottoms.

In a saucepan, boil the sugar and water to the firm ball stage. If you have a candy thermometer, this is ideal, and the temperature should be 244 degrees. Once it has reached this temperature, put the blanched orange peels into the syrup and boil for just a minute or two until the syrup has thickened again. Now spoon the syrup over the oranges and chill until serving time.

If you prefer to slice the oranges first, slice them crosswise and arrange them horizontally in the serving dish, then glaze them. If you wanted to add a little more to this dish, a scoop of your favorite vegan ice cream would be perfect!

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Corn, Tomato, and Cannellini Bean Salad is a Cold But Nourishing Summer Meal

When the weather is this hot, who feels like cooking? On the other hand, we tire easily in the heat and need nourishment more than ever. Such a conundrum! Fortunately, we have discovered a recipe that is incredibly simple and quick to make. The entire process takes about fifteen minutes! You’ll love the delightful simplicity of this delicious, protein-rich meal. The addition of gluten-free garlic/sage toast makes it more filling. Great for potlucks or a quick at-home meal.

SALAD INGREDIENTS

1 15-ounce can of cannellini beans (also called “white beans”)
2 cups cherry tomatoes, sliced in half (try different colors for a visual sensation!)
1 ear fresh sweet corn
large handful of fresh basil, chopped into small pieces
1 tablespoon olive oil
1 tablespoon balsamic vinegar
sea salt and fresh ground pepper to taste

TOAST INGREDIENTS

Olive oil or vegan butter/margarine such as Earth Balance
8-10 pieces of gluten-free bread
1-2 tablespoons fresh sage, shredded and chopped (remove those stems!)
2-3 minced cloves of fresh garlic, or garlic salt to taste (make sure salt is not iodized)

SALAD INSTRUCTIONS

Drain beans thoroughly and pour into a large mixing bowl. Using a sharp knife, cut the kernels from the corn cob and add to bowl. Add the cherry tomatoes, shredded basil, olive oil and balsamic vinegar. Season to taste with sea salt (not the iodized variety!) and fresh ground black pepper. Toss the mixture until it’s thoroughly combined. Cover the bowl and place it in your refrigerator for 1-2 hours until chilled enough to eat.

TOAST INSTRUCTIONS

Slather 8-10 pieces of gluten-free bread with vegan butter or margarine, or drizzle with olive oil. Place the bread on a cookie sheet and sprinkle dried sage on top. Add minced garlic or garlic salt to taste. Place the cookie sheet in oven at low broil setting. Broil for 2-3 minutes until bread is brown and slightly crispy around the edges. Do not burn! Remove from oven and allow excess oil to drain. Cut bread in half and arrange artfully on a plate.

Spread liberal amounts of salad across your toast and dig in! You’ll be in heaven, and your guests will be, too. This nourishing dish serves 4-6 people, depending on everyone’s appetite levels. Be sure to hydrate with fresh water! Of course, there’s always room for gluten-free, vegan beer or wine, if that’s your sort of thing. And maybe some fresh gazpacho! (See last week’s recipe). Happy summer! Have fun and stay cool in the heat.

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Nothing Says Summer Like Strawberry Gazpacho!

Cold soup is manna to your throat on a hot summer day. When the outdoor temperatures soar, appetites often plummet. However, you don’t want sunshine to cause you to sacrifice good eating or proper nutrition! This vegan, gluten-free recipe is incredibly easy to make (and inexpensive!), and you won’t have to spend hours slaving over a hot stove. The addition of strawberries to the traditional gazpacho recipe makes the dish sweet and extra-zesty. You can top the soup with gluten-free croutons and/or sliced strawberries if you’d like to get fancy. Here’s how:

SOUP INGREDIENTS
1 cup chopped tomatoes
1/2 cup chopped bell pepper (We used red. Any color will do).
1 cup chopped cucumber, peeled
2 cups chopped strawberries
1-2 cloves chopped garlic
1/2 teaspoon fresh chopped thyme
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 cup vegetable broth (make sure it’s wheat-free!)
salt and fresh ground black pepper to taste

CROUTON INGREDIENTS
3-4 slices gluten free bread, chopped into cubes
3-4 springs thyme, chopped
1-2 garlic cloves, chopped
olive oil for pan (about 1 tablespoon)

SOUP INSTRUCTIONS

Place all soup ingredients in a blender or food processor. Blend on medium setting until thoroughly combined. If mixture is too thick, add additional vegetable broth. It should have a nice, creamy consistency and appealing color. That’s really all there is to it! Pour into container, cover securely, and chill in the refrigerator for 2-3 hours. Serve with croutons and/or additional sprigs of thyme.

CROUTON INSTRUCTIONS

Cut your gluten-free bread into small chunks and dice garlic. Chop the thyme into tiny pieces. Coat the bottom of a small pan with olive oil and fry the garlic until it’s slightly browned. Add the bread cubes and continue frying until they begin to turn brown. Make sure not to burn! Add the thyme and fry for another 2-3 minutes until bread is golden brown and all ingredients are thoroughly combined. Remove bread from pan and allow excess olive oil to drain. Sprinkle croutons and/or sliced strawberries on top of your gazpacho and serve!

This magnificent dish serves 5-6 people. It pairs well with a small salad or an additional loaf of gluten-free bread. For a festive experience, serve outdoors with a pitcher of lemonade, a glass or two of vegan white wine, or a mug of gluten-free beer. Your guests will love this summery meal, and you will, too. It keeps well in the refrigerator for up to four days, but don’t wait that long to consume it! Have a lovely summer, and stay cool!

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Instant Pot Gluten-free Vegan Creamy Peanut Butter Hot Chocolate

This delicious drink is a yummy morning sip instead of coffee, or a nice dessert at night. It’s creamy, dairy-free, and so easy to make! This peanut butter cup drink reminds you of the candy without all the guilt, and has enough protein and healthy fats to fill in for a quick breakfast. You can make the hot chocolate both in the Instant Pot or on a stovetop! The Instant Pot allows for sealing the lid and retaining heat longer, if necessary.

This hot chocolate can easily be adapted into other flavors with Cinnamon powder or Peppermint extract instead of Peanut Butter, or omit all the additions and just add the vanilla for a rich, plain chocolate.

If you like the idea of a peanut butter mocha, add in some brewed coffee – this combination tastes wonderful both hot and iced! You may even have all these ingredients on hand already.

Ingredients

1 can Coconut Milk

3 TBS Unsweetened Cocoa powder

2-3 TBS Maple syrup

2 TBS Natural Creamy Peanut Butter

1 tsp Vanilla

½ tsp Cinnamon, optional

Instructions

– Turn the Instant Pot on Sauté and add the coconut milk, cocoa powder, maple syrup, peanut butter, and vanilla. Whisk until combined. Taste and add more maple syrup, if necessary.

– Allow to heat through, be careful to not let it burn. Turn off the Instant Pot just before it boils.

Top with coconut whipped cream, chocolate shavings, or cacao nibs! This recipe can easily be doubled, or stored in the refrigerator and heated up later. While coconut milk will provide the heartiest hot chocolate, and certainly is the creamiest dairy-free option, this recipe has been created successfully with hemp and almond milk. These alternatives both complement the nutty peanut butter flavor, but are less rich. Mixing in some of the alternative milk to thin the consistency or to create a larger batch also has had ended up with a tasty result. To make this drink sugar-free, use 2-3 TBS of Lakanto’s sugar-free monkfruit syrup substitute instead of the maple syrup.

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