Other People’s Food (Part 3): Chocolate, Chocolate & Peanut Butter

Collage of EatingInspired by Herbivoress‘ beautiful Chocolate Peanut Butter Oreo Pie, I went in search of a recipe for chocolate wafers.  I haven’t bought Oreos or any kind of store cookies in over 5 years and I couldn’t bring myself to break that streak – so I made my own – minus the creme center.  While searching for recipes, I came across Smitten Kitchen and a recipe for chocolate wafers, but also something called Icebox Cupcakes.  Tiny little layer cakes made by layering whip cream with chocolate wafer cookies.  Oh wow.

So I ended up making two desserts in one day: a version of Herbivoress‘ pudding cake and a version of Smitten Kitchen’s Icebox Cupcakes.  Below is the recipe I came up with for the cookies – veganizing the original recipe and reducing the fat and sugar content.  I’m going to send you to the lovely blog, Herbivoress, to retrieve the original Chocolate PB Oreo Pie recipe.  I ended up making some major changes not because the original didn’t sound ridiculously mouthwatering (obviously, I printed the recipe as soon as I saw it!) but because I completely eliminated the added sugar and oil.  As for the Icebox Cupcakes, instead of whipped cream I used the same tofu chocolate pudding I used in the Chocolate PB Oreo Pie recipe.  Double duty.  Work once, eat twice.  I like it.

Chocolate Wafer Cookies
Makes ~40 cookies

1 cup whole wheat pastry flour
Chocolate Wafer Cookies1/2 cup AP flour
3/4 cup unsweetened cocoa powder
1 cup date sugar
1 1/2 tsp. powdered stevia
1/4 tsp. salt
1/4 tsp. baking soda
8 tbsp. vegan “butter”  (I use Earth Balance)
4 oz. + 2 tbsp. prune puree
3 tbsp. soy milk
1 tsp. vanilla extract

In a food processor, combine the flours, cocoa powder, baking soda, salt and powdered stevia.  Pulse a few times to combine.  Cut the “butter” into small pieces, add to the food processor and pulse a few times.

In a measuring cup, combine the prune puree, soy milk and vanilla extract and with the processor running, slowly pour into the machine.  When the mixture forms large clumps, remove from the processor and knead a few times to thoroughly combine.

Form the dough into a log about 14″ long and 1 3/4″ in diameter.  Wrap in foil and refrigerate for at least one hour, but preferably overnight.

When ready to bake, preheat the oven to 350F and line a couple of baking pans with parchment paper.  Cut the dough into slices about 1/4″ thick.  You can go thinner if you like, to get a crisper cookie, but my slicing skills aren’t that good.  Arrange the slices on the pan, leaving about 1″ in between each cookie.

Bake for 12-15 minutes, rotating pans halfway through.  Allow the cookies to cool for a few minutes on the pans, then gently transfer to wire racks to cool and crisp completely.  Employ wafers in whatever way makes your heart beat faster.

Pudding PiesTwo Icebox Cupcakes

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25 thoughts on “Other People’s Food (Part 3): Chocolate, Chocolate & Peanut Butter

  1. Handmade in Israel says:

    Oh my, they look amazing! We are in the midst of Passover preparations here, so no cookie making at the moment. I’ll save this for another time.

  2. tearoomdelights says:

    Seriously Annie, I’m longing for you to set up a food shop or tearoom because your photos torture me! Both desserts look absolutely fabulous, I would be very hard pushed to choose one over the other, although that first one is just begging for a spoon to dive in.

    • An Unrefined Vegan says:

      Thanks, Lorna – that makes me feel good! Your tearoom expertise makes that a high compliment! And thanks for the Tweet!

  3. formerfishtacofanatic says:

    Those look amazing! All my favorite things in one dessert!

  4. Sweet Posy Dreams says:

    Can I come over?

  5. Shira says:

    Gorgeous! They look so good my youngest would even eat them – awesome!

  6. luminousvegans says:

    chocolate on chocolate…yes, please!!

  7. Veggiewitch says:

    Such a wonderful combination! ♥

  8. Raynifly says:

    I’m now hungry!

  9. Rachel in Veganland says:

    Oh my goodness! These look so delicious!

  10. tinykitchenstories says:

    Oh dear. These look amazing! Must. Not. Make…..have half a dozen cupcakes left to eat already!

  11. Choc Chip Uru says:

    Both these dishes look seriously decadent :D
    Any chance of sharing them

    Choc Chip Uru

  12. kristenh407 says:

    I wish I could have it RIGHT NOW!!

  13. kristenh407 says:

    So yummy looking! I want one!

  14. vegansparkles says:

    Oh my WOW! WANT!! :-)

  15. emmycooks says:

    !!! Those look amazing. I’m impressed that you haven’t bought a cookie in 5 years; I have nowhere near that amount of restraint. :)

  16. filingawaycupcakes says:

    I am with emmy, amazing! These look pretty decadent though.

  17. [...] be calling me any day now to get this recipe.  This is the older sister of the little chocolate pudding pies I made recently based on a recipe from Herbivoress – plus my goal to use the PB2 Powder I [...]

  18. Vegan Rabbit says:

    Might I be able to use the first of these pictures in a blog post I’m writing? (It’s about making the choice to go vegan.)

  19. [...] One year ago today: We Walk One year and one day ago today: Other People’s Food: Chocolate, Chocolate & Peanut Butter [...]


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