A Doable Holiday Dessert From ION: A Vegan Chocolate Peanut Butter 'Teasecake'

Five Connecticut restaurants and bakeries have shared recipes for festive confections, perfect for your holiday table this season. These creations may look fancy and elaborate, but the bakers and pastry chefs assure us you can achieve the same results in your home kitchen. We’ve also provided vegan and gluten-free options – a little indulgence for everyone. More recipes here.

Vegan treats abound at ION Restaurant in Middletown, like this chocolate peanut butter “teasecake” that’s been on the dessert menu for about a year.

“People really love it. Chocolate and peanut butter is just a winner,” says owner Renana Magee. The recipe replaces traditional dairy-based ingredients with vegan cream cheese (ION uses the Tofutti brand) and vegan butter, like Earth Balance. ION also uses gluten-free graham crackers (Kinnikinnick’s S’moreables label) for the crust.

Crust:

2-1/2 cups graham cracker crumbs

1/3 cup vegan butter

Press crumb mixture into bottom of 10-inch springform pan and bake at 350 degrees for 10 minutes.

Chocolate filling:

5 cups vegan cream cheese

2-1/4 cups powdered sugar

1-1.2 tsp vanilla extract

2-1/4 cups melted chocolate

Mix all ingredients in mixer and pour over crust. Cool or freeze for about an hour before adding peanut butter frosting.

Peanut Butter Frosting

2 cups peanut butter

1 cup powdered sugar

1 to 2 tsp of coconut oil

Mix peanut butter, sugar and oil in mixer, then spread frosting over chocolate “teasecake” filling. Chill for about an hour to set frosting. Once set, run knife around edge of pan and remove springform.

ION garnishes its dessert with So Delicious-brand vegan coconut whip, but in case you’d like to make your own:

1 can (14 ounces) coconut milk, chilled

1 tablespoon maple syrup

1 teaspoon vanilla extract

optional: other flavor extracts, ground spices (like cinnamon) or cocoa powder

Chill coconut milk can overnight in fridge. Scoop out the hardened layer and mix in all the ingredients in a stand mixer with whisk attachment. (It helps to put bowl and attachment in the freezer to chill before mixing.) Mix until it gets fluffy like whipped cream.

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