Vegan MoFo 13: Peanut Butter Creme with Jam Brûlée. Sugar- & Gluten-free.

Vegan Peanut Butter Creme with Jam Brûlée from An Unrefined Vegan

Here we are at lucky number 13 – just over halfway through MoFo. One of my favorite pre-gan desserts was creme brûlée, so much so that I bought one of those handy-dandy kitchen torches just so my creme brûlées would have the perfect crunchy-sweet top.

The recipe for PB & J creme brûlée sitting at Number 14 on 29 Ways to Honor Peanut Butter and Jelly comes from Big Fat Baker, and of course, uses egg yolks and heavy cream.  I based my recipe on one from The Sweet Life which appeared on Vegan Richa back in April.  Sarah creates some of the most amazing food on the web and when I saw her recipe, I knew I’d be making it.  I replaced the cashews with peanut butter as well as PB2 (to keep the fat content within reason) and eliminated the sugar by using dates.

Ingredients Collage


Vegan Peanut Butter Creme with Jam Brulee
Serves 4
Sophisticated creme brûlée meets the lunchtime classic for kids everywhere. Smooth, creamy, and loaded with PB & J flavor, this easy dessert makes a beautiful finish to an everyday meal or to top off a special occasion.
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Prep Time
25 min
Total Time
3 hr
Prep Time
25 min
Total Time
3 hr
801 calories
69 g
0 g
53 g
24 g
8 g
295 g
66 g
29 g
0 g
41 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 801
Calories from Fat 442
% Daily Value *
Total Fat 53g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 29g
Cholesterol 0mg
Sodium 66mg
Total Carbohydrates 69g
Dietary Fiber 14g
Sugars 29g
Protein 24g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1/2 cup creamy natural peanut butter
  2. 1/2 cup PB2 powder
  3. 1 1/4 cups water
  4. 1/2 cup dates, chopped and soaked in water for a bit
  5. 2 cups nut milk
  6. 1/4 cup + 2 tbsp. garbanzo bean flour
  7. 1 1/2 Tbsp. cornstarch
  8. pinch salt
  9. 1 tsp. vanilla bean paste (or vanilla extract)
  10. 3/4 cup frozen blueberries
  11. 1/2 cup water
  12. 1/4 cup fruit-sweetened jam, your favorite flavor
  1. In a small saucepan, combine the blueberries and water and cook until the blueberries have softened and burst. Remove from the heat and set aside.
  2. Put the peanut butter, PB2 powder, water and dates (drain first) in a high-speed blender and process until smooth. You'll need to stop the blender to push the mixture down to get it processed correctly. Leave the mixture in the blender.
  3. Place four ramekins on a small baking sheet and divide the blueberries among them. Set aside.
  4. In a medium saucepan, combine the nut milk, garbanzo bean flour and cornstarch and bring to a boil. Turn down the heat and stirring constantly, cook the mixture for two minutes to ensure proper cooking. Let the flour mixture cool for a minute or two and then scrape it into the blender along with the vanilla bean paste (or extract). Process again until completely combined and smooth. Pour over the blueberries in the ramekins, cover the ramekins with foil or plastic wrap and store in the refrigerator to let set up for at least three hours.
  5. Gently warm the jam. Divide it between the tops of the four ramekins.
an unrefined vegan

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Ramekins with Creme Brûlée

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23 thoughts on “Vegan MoFo 13: Peanut Butter Creme with Jam Brûlée. Sugar- & Gluten-free.

  1. tearoomdelights

    What a great idea! These look truly scrumptious. They might even be enough to tempt my delightful assistants away from the cream for a pudding or two.

  2. Maggie Muggins

    Oh. My. God. I think you just created my perfect dessert. Would it be too forward of me to tell you I love you?
    It’s fancy AND down to earth, mind blown :)

  3. Richa

    look at that texture!! i made sarah’s creme brulee too coz i couldnt believe chickpea flour would work in it.. it so totally does!

  4. Pingback: Vegan MoFo: Hash Browns & Other Highlights - Cadry's Kitchen

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