Show a little love this valentine’s day!  These easy to make decadent truffles will have your sweetheart asking for more!

INGREDIENTS
1 Kember’s Gluten Free Brownie Mix
1 (12 oz.) package of semi-sweet chocolate chips 
Sprinkles to garnish

BROWNIE TRUFFLES:

1. Make brownies as instructed on the package, EXCEPT…you need to add 3 whole eggs instead of 2 whole eggs plus 1 yolk. Follow the rest of the instructions. Let cool.
2. Scoop one Tablespoon of brownie and roll into a ball in between your palms. Place on a parchment paper lined baking sheet (1 brownie mix = 25 balls). Set aside.
3. Melt 12 oz. chocolate chips over low heat in a saucepan, stir frequently. Dip balls into melted chocolate and remove with a fork, allowing chocolate to drain off a bit. Place on parchment paper. Garnish tops with sprinkles and place baking sheet in freezer for 4 or 5 minutes so the chocolate will set.
   
4. Wrap these up with a bow or enjoy them yourself!

Do you love the chocolate, almond, coconut combo of an Almond Joy candy bar? Then this pie is for you! Heaven in every bite. The chocolate pie crust is made with Kember’s Gluten Free Brownie Mix  and it is truly the easiest pie crust I’ve ever made. Check out our Brownie Pie Crust blog post to learn how to do it.

WHAT YOU NEED TO MAKE THIS DELICIOUS PIE:
1 chocolate pie crust (see Brownie Pie Crust blog post)
1/3 cup cornstarch
pinch of salt
1/4 cup water
3/4 cup sugar
2 1/4 cup boiling water
2 egg whites stiffly beaten
1/2 teaspoon vanilla extract
1 teaspoon almond extract

ALMOND CHIFFON FILLING:

1. Whisk together cornstarch, salt, and cold water in a saucepan until combined.
   
2. Add sugar and boiling water. Bring to a boil and stir for 1 minute.
   
3. Cool until the mixture is just a little warm, stirring every few minutes while it cools.
   
4. Then add vanilla and almond extracts.
   
5. Fold in 2 stiffly beaten egg whites until mixed well.
   
6. Pour into baked pie shell. Place in refrigerator until completely cooled.
   
7. Top with SO Delicious' Coco Whip (similar to Cool Whip but dairy free), or make your whip your own.
   
8. Add chocolate shavings for fun if you like!

This creamy cooked peanut butter pie filling is gluten, dairy and soy free and baked in a Kember’s Gluten Free Brownie Pie Crust made with our Brownie Mix. You can make the Brownie Pie Crust a day ahead but you will want to plan to eat the peanut butter pie the day you make it because it does not keep well overnight.  Top this with your favorite whipped topping and you have a crowd pleaser!

INGREDIENTS:

• 1 prepared 9" chocolate pie crust (see our blog post for "Brownie Pie Crust")
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 2 1/2 cups Silk Cashew Milk (I have not tried almond or coconut milk but I am assuming they work as well)
• 2 egg yolks, lightly beaten
• 2/3 cup creamy peanut butter
• 1/2 teaspoon sea salt
• 1 teaspoon vanilla
• 8 oz non-dairy whipped topping (I found So Delicious brand Coco Whip in the freezer but you can use your favorite)
• Chocolate shavings, or chopped up peanut butter cups for garnish

1. Preheat oven to 350 degrees.
   
2. In a medium saucepan, whisk together the sugar and cornstarch. Pour in the cashew milk and the egg yolks, and gently whisk to combine. Gradually bring the mixture to a boil over medium to medium high heat. Keep stirring until the mixture comes to a boil. Boil and stir for 1 minute.
   
3. Remove from heat and stir in peanut butter, sea salt, and vanilla until smooth.
   
4. Pour the filling into the pie crust.
   
5. Bake for 23 minutes.
   
6. Cool completely on a wire rack. Place in refrigerator until ready to serve.
   
7. Top with whipped topping and sprinkle with chocolate shavings. Enjoy!

We took our Kember’s Brownie Mix and turned it into a pie shell! Do you have a favorite pie recipe that calls for a graham cracker crust or a pre-baked pie shell? This is a quick and easy alternative that has the same great flavor of our rich and delicious brownies.  Try this crust with our Peanut Butter Pie!

BE SURE TO HAVE ON HAND:
1 package Kember’s Gluten Free Brownie Mix
2 whole eggs, plus 1 yolk
1/2 cup oil
1 teaspoon vanilla
Two 9-inch pie plates (non-stick, and identical in shape and size)
Pie weights (such as dried beans or uncooked rice)

BROWNIE PIE CRUST:
Preheat oven to 350 degrees. Grease one of the pie pans with cooking spray.
Follow the instructions on the package to make up one batch of Kember’s Gluten Free Brownie Mix.
Place 1 cup of the brownie batter into your greased pie pan. Spray the entire bottom of a second, identical pie pan and place directly on top of the batter. Carefully press down so batter is forces up the edges of the pie pan, but not overflowing or oozing out of the sides. Place pie weights on top and put in preheated oven to bake for 23-25 min.

Remove pie weights and let cook on baking rack for 10 minutes. Gently remove the top pie pan and let crust cool completely. 

Need to gain a few friends? Bring these beauties to your next party or give them as a gift and BAM…instantly you are everyone’s Best Friend. 

*Warning: Kember’s Brownies have been known to induce warm fuzzy feelings of love and adoration for those who eat them.* You will have friends knocking at your Facebook door telling you what an incredible human being you are for bringing these to the office party. So much so that they will be inclined to give you their next raise…or maybe their first born.

If you think I’m not serious…give it a whirl. I dare you. They are beyond delicious.
There is something about the combination of chocolate and peppermint that just hits the spot. Gluten, dairy & soy free desserts are a scarcity at Holiday parties. If you’ve been thinking about a good dessert to bake this holiday season, think no more. 

BROWNIES:
We baked our Kember’s Gluten Free Brownie Mix substituting the vanilla extract for the same amount of peppermint extract.  Once they were completely cooled, we whipped up a batch of dairy/soy free “butter” cream frosting , then sprinkled with broken peppermint pieces. It is a festive way to add a little something special to an already delicious treat!

"BUTTER"CREAM FROSTING:

• 1/2 cup shortening (I use palm shortening because it is soy free, but any shortening will do!)
• 1/2 cup butter alternative, softened (I use soy-free Earth Balance buttery sticks)
• 1 teaspoon vanilla extract
• 4 cups powdered sugar
• 2 Tablespoons milk alternative

1.In a large bowl, cream shortening and butter alternative with electric mixer. Add vanilla.
2.Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
3.Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
4.For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored for 2 weeks. Rewhip before using.