Can you believe we are halfway through 2024? I thought now would be a good time to collect the recipes that have gathered the most attention this year.
The Importance of Flour
The most viewed post in 2024 isn’t a recipe, but a helpful tip on how to choose flour for vegan baking.
I look forward to sharing many more tasty treats with you this year.
If you try a new recipe, or a golden oldie from the past, I’d appreciate your comments as to how it turned out. If you’re on Instagram, please post a picture and tag @decadentveganbaker
brown butter blondies with cherries and chocolate chips
Vegan butter has come a long way over the years. In the past the only option was run-of-the-mill margarine, but now some butter versions will actually brown. This may not sound like a big deal, but the act of browning changes not just the color but the flavor as well. As the butter turns amber in color, the flavor deepens. And if you are browning butter together with sugar, then you will be treated to a rich, butterscotch scent and taste.
Butter is often melted before adding to bar cookies, so I thought I’d start there but go one step further (as usual) and use browned butter to achieve a deeper flavor. After finding a vegan blondie recipe that called for melted butter, I then went one more step further by adding fresh and dried cherries to the batter.
All of my extras paid off! I achieved a rich dessert with my flavorful blondie. I also had a kitchen that smelled like a bit of heaven.
Brown Butter Blondies with Cherries and Chocolate Chips
Vegan butter has come a long way over the years. In the past the only option was run-of-the-mill margarine, but now some butter versions will actually brown. This may not sound like a big deal, but the act of browning changes not just the color but the flavor as well. As the butter turns amber in color, the flavor deepens. And if you are browning butter together with sugar, then you will be treated to a rich, butterscotch scent and taste.
Course: Dessert
Cuisine: Vegan
Keyword: Bar Cookies, Blondies, Cherry, Chocolate, Recipe
Servings: 12servings
Author: The Decadent Vegan Baker
Equipment
8 x 8-inch baking pan
heavy bottomed saucepan
Ingredients
1/4cupdried cherrieschopped
1/2cupvegan buttera brand than browns
1cupfirmly packed organic light brown sugar
1.5teaspoonsvanilla extract
1/2cup+ 2 teaspoons nondairy milk
1.5cupsall purpose flour
1/2teaspoonbaking powder
1/4teaspoonbaking soda
1/4teaspoonfine sea salt
1/4cupfresh cherriespitted and chopped
1/2cupvegan mini chocolate chips
Instructions
Preheat oven to 350F. Grease an 8 x 8-inch baking pan and line it with parchment paper. Set aside. Place the dried cherries in a small bowl and soak them in water (or complementary-flavored juice). Set aside.
Place the vegan butter in a heavy bottomed saucepan set over low to medium heat. Just before the butter is fully melted, add all the brown sugar at once and stir with a wooden spoon until the sugar is uniformly wet. Increase the heat to medium. Stir occasionally until the mixture looks like molten lava instead of wet sand, 3 to 5 minutes. Make sure to stir the entire bottom of the pot, and watch closely to see when the mixture changes.
Take the now molten lava mixture off the heat. Add the vanilla and stir well to incorporate. Add the milk, stir it in thoroughly, and set the mixture aside to cool to room temperature.
Sift the flour, baking powder, baking soda, and salt together into a medium bowl. Add the cooled browned butter mixture to the dry ingredients and stir to combine. Strain the soaked cherries and add them to the bowl along with the fresh cherries and chocolate chips. Fold the cherries and chips gently into the batter.
Pour the batter into the prepared pan and shake the pan to smooth the top. Bake for 30 to 35 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and cool the blondies completely before cutting.
Store in an airtight container in the fridge or on the counter for up to 3 days.
Notes
Based on Chocolate Chunk Blondies by Robin Robertson
Summer is here, but so is the heat. Using the oven during really hot weather is not an option for me. Yes, this is a baking blog, but I cut myself a bit of slack when the temps soar.
Another way to keep things cool is to eat a dessert right out of the fridge. When that treat combines the best of summer’s red fruit with chocolate, then you have a real winner.
I saw a video of this gorgeous tart on social media. A bit of searching revealed the author’s website and original recipe. It has quite a few steps, and requires advanced planning, so I chose to use store-bought jam instead of making my own. With that it comes together quite easily.
Enjoy this beautiful tart in a big showy presentation, or make mini tartlets for a gathering. Either way, just remember that a baked cake can sometimes be a no-bake cake.
Summer is here, but so is the heat. Using the oven during really hot weather is not an option for me. Yes, this is a baking blog, but I cut myself a bit of slack when the temps soar.Another way to keep things cool is to eat a dessert right out of the fridge. When that treat combines the best of summer’s red fruit with chocolate, then you have a real winner.
Course: Dessert
Cuisine: Vegan
Keyword: Gluten Free, Raspberry, Raw, Recipe, Strawberry, Tart
Servings: 8
Author: The Decadent Vegan Baker
Equipment
9” tart pan with removable base
food processor
Blender
Ingredients
for the crust
2cups250 grams coarsely chopped walnutstoasted (see note)
1/4cupcocoa powder
pinchsalt
200grams10 large, soft datespitted
1teaspoonvanilla extract
for the fruit filling
2cups280 grams raw cashewssoaked in water for 4 hours
1/4cupcranberry-pomegranate juiceat room temperature
1teaspoonrose waterfood grade, at room temperature
40gramscocoa butterfood grade, melted
for assembly
1/2cupseedless raspberry jamstirred
fresh red berries and nuts
Instructions
Use a parchment circle to line the bottom of a 9” tart pan with a removable base. Set aside.
Place the walnuts, cocoa powder, and salt in the bowl of a food processor. Process until the mixture resembles small crumbs. Add the dates and vanilla, and process until the mixture forms a ball. Test the mixture with your fingers. If it is too dry then add an extra date; if it is too wet then add more cacao powder.
Tip the crust mixture out into the prepared tart pan. Press the mixture firmly into the bottom and up the sides of the pan. Flatten the crust by taking a clean water glass and pressing it into the bottom of the crust. Set the filled pan in the freezer for 30 minutes. After 30 minutes, remove from the freezer and gently take the crust from the pan. Place the crust on a baking sheet and put it in the fridge while you make the filling.
To make the fruit filling, drain the cashews and add them to a blender along with the maple syrup, berries, juice, and rose water. Blend until very smooth and creamy, using a tamper as needed. Add the melted cocoa butter and blend again until smooth.
Remove the baking sheet with the crust from the fridge. Spread the jam in an even layer over the crust. Spoon the filling evenly over the jam layer. Decorate with berries and nuts. Set the sheet with the tart in the freezer for two hours.
Prior to serving, remove the tart from the freezer and place it in the fridge for at least six hours. Remove from the fridge, slice into wedges, and serve. Leftovers can be stored in the fridge in an airtight container for up to five days.
Notes
To toast nuts, preheat your oven to 325F. Spread the nuts in a single layer on a baking sheet. Bake until the nuts are fragrant and slightly browned, 5–8 minutes. Remove the baking tray from the oven and pour the nuts into a bowl to cool slightly.
Adapted from No bake raspberry tart https://panaceaspantryblog.com/no-bake-raspberry-tart/
We’ve made it halfway through January, the time when our new year resolve falters. To those who have accepted the Veganuary challenge, you could be looking for more inspiration right about now. Eating vegan may have sounded fun, but now your hungry for more. And by hungry, I mean you want something to eat now that is easy to make and offers some warm comfort in this cold month.
So, I am straying from my usual dessert fare into the realm of main dishes. Pot pies are often considered the ultimate comfort food, and making them vegan is quite simple. With a ready-made crust, the hardest part of this dish is waiting for it to bake in the oven. (I suppose chopping up lots of vegetables is also difficult for some people; maybe you can get a friend to help.)
You can choose a gluten free crust, if desired. If you get the frozen ones by Wholly Gluten Free, as I did, they come in pairs. This leaves you with a second crust which is perfect for making my Apple Blueberry Streusel Pie for dessert.
1 store bought frozen pie shell, gluten free if desired 1/2 cup raw cashews 2 cups vegetable broth, divided 1 tablespoon vegetable oil 1/2 white onion, chopped 4 cloves garlic, minced 2 medium potatoes (yellow or red), diced 1.5 cups diced vegetables (see Note), lightly sautéed 1/4 teaspoon mushroom powder 2 teaspoons dried sage, crushed 1/2 teaspoon dried rosemary, crushed 2 teaspoons dried thyme, crushed 1/4 teaspoon fine sea salt 6 – 8 ounces vegan chick’n strips (not a breaded variety), cut into chunks 1/2 cup bread crumbs, gluten free if desired 1 tablespoon parsley, finely chopped
Preheat the oven to 350 F. Check defrosting/baking instructions for your pie crust.
Add cashews and 1/2 cup of vegetable broth to a high-speed blender. Blend into a thick cream. (If you do not have a high-powered blender, then soak the cashews in the broth for 30 minutes prior to blending). Set aside.
Heat the oil in a large skillet. Add the onion and sauté over medium heat until golden. Add the garlic and sauté for another minute. Add the potatoes, vegetables, and 1/4 cup of broth. Cook the veggies, stirring occasionally, until the potatoes just begin to soften.
Add the mushroom powder, sage, rosemary, thyme, salt, and chick’n to the skillet, stirring to combine. Cook for 3 minutes, or until the chick’n begins to soften.
Add the cashew cream and remaining 1.25 cups of broth to the skillet and stir. Let the mixture come to a boil, then simmer on low for five more minutes or until the potatoes are tender and the liquid has reduced into a somewhat thick gravy.
Unwrap the pie crust and place it on a baking tray. Use a ladle to scoop the filling mixture into the pie crust. Sprinkle the bread crumbs evenly over the filling.
Place the baking tray in the oven and bake the pie for 30-35 minutes, or until the crust is golden. Remove the tray from the oven and place it on a cooling rack. Sprinkle the pie with parsley, then let it stand at room temperature for 10 minutes before cutting into wedges.
Note: Choose 3 or 4 vegetables from broccoli, carrots, cauliflower, celery, green peas, kale, yellow squash, and zucchini. All should be finely chopped (except the peas).
This time of year adds more parties to my calendar, and that means cookies! I love to bring cookies along because they are tasty and easy to snack on while chatting with other guests. And they can be made in quantity without much extra effort.
With several events scheduled this season that included gluten-free attendees, I scoured my files for vegan and gluten-free treats. I discovered a book in my collection with a cookie recipe that fit the bill. To allow for all foodie types to enjoy my offering, I decided to bake a batch gluten-free, as listed in the cookbook, but also one with regular flour. It was a fun and interesting experiment, and it tasted great, too. You can find the gluten-free substitution at the end of the recipe.
To amp up the holiday taste I added orange zest to the dough. I also borrowed a red cookie glaze from a Food Network recipe. The shortbread turned out colorful and festive, and they combined my favorite holiday flavors.
for cookies 1 cup all purpose flour 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon orange zest 1/2 cup coconut oil 1/4 cup maple syrup 1 teaspoon vanilla extract 1 cup finely chopped walnuts 1/2 cup chopped dried cranberries for glaze 1/2 cup water 1/3 cup (17 grams) dried hibiscus 2 cups confectioners’ sugar
Preheat the oven to 350F. Lightly grease the sides and removable bottom of a 4” x 14” tart pan. If you prefer wedge-shaped cookies, then use a 9” round tart pan. Set aside.
Put the flour, salt, cinnamon, and orange zest in a medium bowl. Whisk until combined.
Add the coconut oil and maple syrup to the bowl of a stand mixer fitted with a paddle attachment. Cream until combined. Add the vanilla and beat until combined. Add the flour mixture and beat until it comes together.
Add the walnuts and cranberries and mix on low speed to just incorporate. The dough should be a bit stiff, but if the mixture is too crumbly you can beat in a small amount of water until it just holds together.
Press the dough into the prepared tart pan, smoothing the surface with a spatula or the bottom of a measuring cup.
Bake for 20 – 22 minutes, or until the edges are golden brown. Place the pan on a heat-safe surface and cut the shortbread into squares or wedges while still warm. Leave the cookies in the tart pan and move the pan to a wire rack to cool completely. Remove them only once they have fully cooled.
While the cookies cool, start the glaze by bringing the water and hibiscus to a boil in a small pot. Turn off the heat, cover the pot, and steep for 5 minutes. Strain, pressing to remove all liquid, then discard the hibiscus. Place the confectioners’ sugar in a bowl and add the warm hibiscus water a bit at a time, mixing as you go, until you reach your desired consistency. Let it sit until fully cooled. (Note: You may not use all of the hibiscus water.)
Dip half of each cooled cookie in the cooled glaze and place on a wire rack set over a baking sheet. Place cookies in the fridge to allow the glaze to set. If you prefer a darker shade of glaze, you can dip the cookies again and place them back in the fridge to set. (Note: you may have leftover glaze depending on how much you apply to your cookies.)
Gluten Free option: use an equal amount of buckwheat flour in place of the all purpose flour. You may need to add extra maple syrup and/or water because buckwheat flour is thirstier with a bolder flavor than all purpose flour.
Note on the photograph: the darker cookies are gluten-free and the lighter dipped cookies are made with all purpose flour.
As the year nears its end, I can spend countless hours in the kitchen. So why am I so hungry all the time? Well, a lot of the baked treats made during the holidays are for gifts or parties. So, in other words, the fruits of my labor are for others to enjoy.
To help allay any future hangries, I stock the fridge with easy to heat-and-eat foods. It helps to avoid eating all of the imperfect cookies while I’m baking. Not that that’s a horrible task, but sometimes I deem the majority of them not perfect enough and there are none left for gifting.
Having a protein-filled snack nearby is the perfect solution. It not only curbs a blood sugar spike caused by testing many sweets, but ensures a meal won’t take a lot of time when time is a precious commodity. I can bake a few dozen cookies, concoct a coffee cake, and prepare a batch of peppermint bark, and still have a chance to throw together an easy meal. Add some slices of spiced apple alongside these Breakfast Oat Muffins and you have a well-rounded lunch.
1.5 cups almond flour 1.5 teaspoons baking powder 1/2 teaspoon fine sea salt 2 teaspoons spices of your choice (I used a mix of granulated garlic, granulated onion, smoked paprika, and thyme to equal the 2 teaspoons) 1.5 cups rolled oats 1/2 cup + 1 tablespoon Just Egg (a vegan liquid egg replacer) 3⁄4 cup + 2 tablespoons non-dairy milk 6 tablespoons vegan butter, melted 1/2 cup dairy-free cheese style shreds (I used Violife cheddar) 1/4 cup frozen chopped spinach, thawed and squeezed dry (see note) 1 roasted red pepper (if from a jar then blot it dry on a towel), finely diced (see note) 4 Beyond Breakfast Sausage links, cooked and crumbled (see note)
Preheat oven to 375F. Thoroughly grease a 12-cup muffin pan, or use a silicon muffin pan.
In a large bowl, whisk the almond flour, baking powder, salt, and spices, breaking up any clumps. Stir in the oats.
In a medium bowl, add the Just Egg, non-dairy milk and melted vegan butter. Whisk well to combine.
Add the wet ingredients to the dry ingredients and stir well until completely combined. Let sit for 5 minutes so the dry ingredients can absorb some of the moisture. Add the dairy-free cheese, thawed spinach, diced red pepper, and cooked Beyond Sausage. Stir to distribute the ingredients throughout the mixture.
Divide the batter equally among the muffin cups. Push the batter in each cup down with the back of a spoon, then transfer the pan to the oven. Bake for 25-30 minutes, until the tops are firm and a toothpick inserted into the middle of a muffin comes out clean. Allow to cool for 10 minutes before serving.
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in the oven or toaster oven at 300F for 10 minutes.
breakfast with oat muffins
Note: You can customize the add-ins. I used spinach, red pepper, and sausage, You can add drained and chopped olives, diced jalapeños, a different leafy green or diced vegetable that has been squeezed dry. You want the add-ins to total 1 ½ cups.
As I was rummaging through my cupboard I saw a few ounces of chocolate bar here, a handful of flavored chips there, and a smattering of nuts. Sitting in the middle was the sweetened condensed oat milk I yearned to experiment with. Add to all of this the fact that Halloween was fast approaching, and an idea formed.
I could take the bits of chips, chocolate, nuts and condensed milk, throw in a few pantry staples, and use them all to create a sweet treat perfect for the holiday. It would be part candy, with a nod to a bar cookie.
The result reminded me of soup. Yes, that sounds odd, but I mean that making a soup with an adaptable recipe can have the outcome of clearing out odds and ends in the fridge. This recipe does that for desserts. Feel free to use any nut or flavored chip or chocolate or sweet cracker.
My layered bar consists of a combination of less sweet ingredients because I didn’t want something that was over the top. If you’re looking for a sweeter indulgence then go right ahead!
6 tablespoons vegan butter, melted, plus more for buttering the pan 14 vegan graham crackers (1) 11.25-ounce can sweetened condensed oat milk 1.5 cups vegan chocolate chips or chopped up chocolate 3/4 cup peanut butter chips 3/4 cup peanuts or other nuts 8 ounces vegan marshmallows
Preheat your oven to 350F with a rack in the center. Line a 9 x 9” broiler-proof baking pan with foil, leaving a 2” overhang on both sides. Butter the bottom and sides of the foil and set aside.
Pulse 11 graham crackers into fine crumbs in a food processor. Put the crumbs in a bowl, add the melted butter, then combine them with your hands (the mixture should hold together when squeezed). Transfer this mixture to your prepared baking pan and press it into the bottom in an even layer.
Pour the sweetened condensed oat milk over the crumbs. Sprinkle the chocolate, peanut butter chips, and peanuts over the condensed milk. Break the remaining 3 crackers into chunks with your hands then sprinkle evenly over top.
Nature’s Charm oat milk products
Bake until the sides of the bars are golden brown, 25 to 30 minutes. Remove the pan from the oven and turn the broiler on. Scatter the marshmallows over the top of bars. Put the pan under the broiler until the marshmallows are dark golden and toasted, 2 to 3 minutes.
Remove the pan from the oven and place on a wire rack to cool completely. Once cool, place the pan in the fridge for an hour so the bars can firm up. Using the foil overhang as handles, pull the bars out of the baking pan and remove the foil. Cut into squares while still cold, but serve the bars at room temperature.
Tips: Use any combination of chocolate or chocolate chips. I used dark chocolate chips and also a chopped up salted 70% chocolate bar. Because my chocolate bar was salted, I opted for unsalted peanuts. My marshmallows were full-sized so I cut them into quarters. No need to with minis.
Until next time, Happy Halloween and happy baking!
Pumpkin Spice season has arrived! Admittedly, I do not like pumpkin spice in my beverages, however unpopular my idea may be. Cinnamon yes, but not the blend. However, the mix of spices is delicious in baked goods.
Apple season has also arrived, and apples and pumpkin spice pair together perfectly. Spiced apples are lovely to cook up, but I wanted something more substantial to make. The idea struck to use applesauce cake as a backdrop for spicy warm apples.
In my search for an applesauce cake, I looked at many recipes for cakes, quick breads, and cupcakes. What I came up with is a vegan mashup of all of them. I hope you enjoy my Applesauce Spice Cake with Spiced Apples for dessert, breakfast, or whenever you want a snack. It is best warm because the smells and tastes come alive.
Applesauce Spice Cake with Spiced Apples
for the cake shortening, to grease the baking pan 1.5 cups all purpose flour 1.5 cups whole wheat pastry flour 1/2 cup maple or coconut sugar 1.25 teaspoons baking powder .75 teaspoons baking soda 1/4 teaspoon fine sea salt 2 teaspoons pumpkin pie spice 1.5 cups unsweetened applesauce 3/4 cups apple juice 2 teaspoons vanilla extract 3 tablespoons canola oil for the spiced apples 4 apples, peeled, cored and sliced 2 tablespoon canola oil 1/3 cup maple sugar 1/2 teaspoon cinnamon
Preheat oven to 350 F. Grease two 8-inch round baking pans with shortening, then line them with parchment paper and grease the paper. Set aside.
In a large bowl, sift together the all purpose flour, whole wheat pastry flour, 1/2 cup maple sugar, baking powder, baking soda, salt, and spice. In a medium bowl, whisk together the applesauce, apple juice, vanilla, and 3 tablespoons oil. Add the wet ingredients to the dry, then whisk to combine.
Pour the batter into the prepared baking pans. Bake for 28-30 minutes, or until an inserted toothpick comes out clean. Set the pans on a wire rack to cool while you prepare the spiced apples.
Sauté the apples in a nonstick skillet set on medium heat, about 5 minutes. Add the 1 tablespoon oil, 3 tablespoons maple sugar, and cinnamon. Stir to coat the apples. Reduce the heat to low and simmer until the apples are tender, about 5 more minutes.
When the cakes have cooled, tip them out onto serving plates and top with warm spiced apples.
It’s that time of year when peaches are peaking. Where I live, fresh juicy peaches are in abundance and demand to be eaten in everything. They complement muffins and pretty layered cakes, but I like them best when added to an easy snack cake. No muss, no fuss.
The cake recipe that crossed my path was already vegan, and gluten-free as well. The first way I changed it was to add peaches instead of apricots, but you could even use plums or cherries here. The next swap was to use aquafaba instead of packaged egg replacer because aquafaba helps maintain the structure that can be lacking in gluten-free baked goods.
For high altitude baking, I reduced the baking powder and baking soda. I also swapped the water for milk, for more flavor, then curdled it with apple cider vinegar for a greater leavening effect that boosts gluten-free flours at altitude.
1 teaspoon apple cider vinegar 1/2 cup non-dairy milk 1.5 cups gluten-free all purpose flour 1/2 teaspoon fine sea salt scant 1/2 teaspoon baking powder scant 1/2 teaspoon baking soda 1/2 cup vegan butter 3/4 cup organic sugar 2 tablespoons aquafaba, cold (the liquid from canned chickpeas) 2 teaspoons vanilla extract 1/2 cup fresh blueberries 1 small peach, pitted and sliced
Adjust an oven rack to the middle position and heat oven to 350F. Grease an 8-inch square baking pan and line the bottom with parchment paper.
Stir apple cider vinegar into the non-dairy milk and it set aside to curdle. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
Using a stand mixer fitted with the paddle attachment, beat the vegan butter on medium-high speed for 2 minutes. Add the sugar and beat for 2 more minutes. Whisk the aquafaba and add it to the mixer bowl along with the vanilla. Beat until incorporated.
Reduce the mixer’s speed to low and beat in half of the flour mixture then half of the curdled milk. Scrape down the bowl and repeat the sequence with the remainder of the dry and wet mixtures.
Transfer the batter to the prepared pan and smooth the top with a spatula. Arrange the sliced peaches and blueberries on top.
gluten free peach blueberry cake
Bake until a toothpick inserted in the center comes out clean, 33 to 38 minutes, rotating the pan halfway through baking time. Place the pan on a wire rack and let the cake cool completely before slicing.
The cooled cake can be covered in plastic wrap and stored at room temperature for up to 2 days.
Ah, peanut butter and chocolate. What a perfect combination. But do you know how to make perfect even more wonderful? Make the peanut butter and chocolate into a light and fluffy pie.
I’ve made chocolate and peanut butter pies in the past, but the combination of ingredients can be a little dense. Recipes for fluffy pies caught my eye, but I couldn’t replicate the flavor combination in a vegan version. That is, I couldn’t until I tried Country Crock Plant Cream. It’s easy to work with and makes gorgeous fluff. No one is paying me to say this, I am just glad this product was invented with the vegan baker in mind.
The creators at Cooks Country have my trust, so I chose their pie recipe to transform into a vegan one. To up the ante I made the dessert more allergy-friendly by using gluten-free cookies in the crust. (Sometimes I am an overachiever). Plant Cream took the place of heavy cream and vegan cream cheese and butter were used as well. The result was a beautiful, light, and, yes, fluffy pie.
Peanut Butter Mousse Pie in a Chocolate Crust adapted from Cooks Country
vegan butter, for greasing the pie plate roughly 6.5 ounces chocolate chocolate chip cookies (I used one box of Enjoy Life Double Chocolate Cookies) 3 tablespoons cocoa powder 3 tablespoons vegan butter, slightly cooled 2 tablespoons roasted, unsalted peanuts 3/4 cup + 2 tablespoons organic powdered sugar, sifted 3/4 cup peanut butter (creamy is best) 6 ounces vegan cream cheese, softened 1 3/4 cups Country Crock Plant Cream, divided 1 teaspoon vanilla extract vegan chocolate candies, for decoration
Preheat oven to 325F with oven rack in the middle position. Grease a 9-inch pie plate and set aside.
Break cookies into 1-inch pieces. Place them in a food processor and pulse until they are finely ground. Add cocoa powder and melted butter and pulse until combined, about 8 pulses. Transfer this mixture to the prepared pie plate. Press the crumbs into the bottom and up the sides of the plate using the bottom of a measuring cup. Bake for 15 minutes, or until the crust is fragrant and set. Let the cooked crust cool completely on a wire rack, for about 30 minutes. When the crust has cooled, spread the peanuts evenly across the bottom of the crust.
Using a stand mixer fitted with the whisk attachment, mix 3/4 cup powdered sugar, peanut butter, cream cheese, and 3 tablespoons plant cream on low speed until combined, for 1 minute. Increase speed to medium-high and whip until fluffy, about 2 minutes. Transfer this mixture to a large bowl and set aside.
Wipe out the mixer bowl with a paper towel. Add 3/4 cup plant cream to mixer bowl and whip on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 3 to 5 minutes. Gently fold whipped cream into the peanut butter mixture in two additions until no white streaks remain. Spoon the filling into the crust over top of the peanuts. Spread the filling in an even layer.
In the now-empty mixer bowl, whip vanilla, remaining cream, and remaining 2 tablespoons powdered sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 3 to 5 minutes. Spread whipped cream evenly over filling. Refrigerate until set, about 2 hours. Decorate with candies.
