Description
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.
Ingredients
Scale
- 1/2 cup creamy natural peanut butter
- 1/2 cup PB2 powder
- 1 1/4 cups water
- 1/2 cup dates, chopped and soaked in water for a bit
- 2 cups nut milk
- 1/4 cup + 2 tbsp. garbanzo bean flour
- 1 1/2 Tbsp. cornstarch
- pinch salt
- 1 tsp. vanilla bean paste (or vanilla extract)
- 3/4 cup frozen blueberries
- 1/2 cup water
- 1/4 cup fruit-sweetened jam, your favorite flavor
Instructions
- 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.
- 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.
- Place four ramekins on a small baking sheet and divide the blueberries among them. Set aside.
- 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.
- Gently warm the jam. Divide it between the tops of the four ramekins.
Nutrition
- Serving Size: 4
- Calories: 801
- Sugar: 29
- Sodium: 66
- Fat: 53
- Saturated Fat: 8
- Unsaturated Fat: 42
- Trans Fat: 0
- Carbohydrates: 69
- Protein: 24
- Cholesterol: 0