Carob Cream Pie and Whipped Cream

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Carob Cream PieThe Benton Sisters Kitchen Vol I1 cup water1/4 cup peanut butter1/4 cup carob powder1 cup coconut milk2 Tbsp. Roma coffee substitute (may substitute Postum or Pero)1 tsp vanilla1/4 tsp salt1/4 cup corn starch1/2 cup sweetener of choice (liquid best)Blend all ingredients together in a blender. Reserve 1/4 cup of mixture andset aside for later use. Heat larger portion in a saucepan till it begins tothicken. Pour into prebaked pie shell. Set aside to cool while making thewhipped topping.Topping: Spread Rilla's Whipped Cream over pie (recipe to follow), and you aredone. Or, take remaining carob cream and add 1/4 tsp mint extract. Heatslightly till it becomes thick as the whipped cream. Spoon reserved carobfilling by tsp fulls over whipped cream. With knife, swirl in circular patternto marble. Refrigerate 4 hours or until set.Whipped Cream1 1/4 cup boiling water3 Tbsp. Emes Kosher-Jel (vegan)1/2 cup cashews1/2 cup sweetener of choice (liquid best)**2 Tbsp. lecithin granules **1 tsp lemon juice1/4 tsp salt 2 tsp vanilla*1/2 tsp coconut extract1 can coconut milkDissolve gelatin in boiling water. Pour into blender and add cashews; whiztill smooth. Add next 7 ingredients and blend. Pour into long rectangle dishto set up quickly. After set up, whip in mixing bowl.*Liquid sweeteners and vanilla darken the cream. For best results, use clear sweeteners.Vanilla-use Bickford Flavors vanilla; clear colorless non-alcoholic. (It isvery concentrated so you will need to use less).**Lecithin allows the cream to be thick and creamy without that jello texture.

 

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