frozen cashew butter pie squares (for mikey)
This past Sunday, the food blogging community was sent reeling. One of our very own, Jennifer Perillo of In Jennie’s Kitchen, lost her husband in an instant to a heart attack. Mikey was young. Way too young.
Jennie is wonderful. And her sunny disposition and smile are contagious. She makes everything from scratch. And she’s passionate about it. Not only are her recipes simple and delicious, her site follows the seasons: anything using farmer’s market finds to canning. I’ve learned so much from her. And I feel honored to know her. Sadly, I never had the pleasure of meeting her amazing Mikey. Over the last couple of years, however, I have loved hearing stories about their beautiful 18 year love affair. It was the real deal.
My heart. It hurts for Jennie. Badly.
In the days after his death, Jennie posted a note on her site. She had had countless requests from the eager-to-help blogging community. She wrote:
“As I spend Friday reflecting on the love and life that was gone in an instant, I’d like to invite all of you to celebrate his life too. Mikey loved peanut butter cream pie……For those asking what they can do to help my healing process, make a peanut butter pie this Friday and share it with someone you love. Then hug them like there’s no tomorrow because today is the only guarantee we can count on.”
So today, that’s exactly what I did. I made a pie. For Mikey and Jennie. And for their two beautiful little girls.
frozen cashew butter pie squares (dairy free, peanut free)
1 box Andean Dream Quinoa Chocolate Chip Cookies
2 Tbs grapeseed oil
1 cup Enjoy Life Chocolate Chips, melted
2 Tbsp non-dairy milk
2 cups raw cashews
3/4 cup water
2 Tbsp raw honey
1/2 cup (8Tbsp) coconut milk (full fat)
1.) Place the cookies in the bowl of a food processor and pulse until they become crumbs. Transfer to a bowl and add in the oil and stir to mix completely. Spread the cookies out into an even layer in an 8×8 dish, using the back of a spoon to press the cookie crust firmly into place. Put the dish in the freezer while you’re working on step #2.
2.) Place the chocolate and milk in a glass dish and microwave on low for about 1 minute. Give the chocolate a few stirs (so all the chips have given way to smooth chocolate). Remove the dish from the freezer and gently spread the chocolate in a even layer on top of the cookie crust. Use care not to press too hard – the cookie crust could crumble up into the chocolate layer. And we don’t want that :) Place the dish back in the freezer while you’re working on Step #3
3.) In a good blender, puree the cashews, water, and honey. Once this is smooth (about 20 seconds or so) add in the coconut milk. It will have a slightly whipped appearance. Remove the dish from the freezer and smooth out the layer of the cashew/coconut mixture over top of the chocolate. Place back in the freezer for about an hour. Cut in to squares and serve.
Makes 20-24 squares.