I have had a lot of jobs in my time. My first job was as a baby-sitter, but my first job with an actual paycheck was as a gymnastics coach while I was in highschool and for a couple years in college.
I was a personal trainer in a private training studio for over eight years. I also led a few work-out boot camps.
During college I took on several odd jobs to help pay rent and tuition. Dog walker/Petsitter being one of them. I also started a short-lived event planning company after I got married to my first husband (I soon got burnt out on crazy-ass brides).
I was a Fairy Princess/Princess/Cinderella who entertained at children's parties. I also taught after-school Storybook Theater classes and during the summer, Mommy & Me Theater classes (Yeah, it was as weird as it sounds).
Later, post-divorce, I taught English in an Italian theater-based summer camp in Treviso, Italy. I was a nanny in Florence too, though that did not end well.
I was a salesgirl in a furniture gallery when I met Chris.
I worked as a fromagier at a fancy French restaurant in West Hollwood. I also picked up some cocktail waitressing shifts while I was there. I left when I landed my (then) dream job as cheesemonger in an artisinal cheese shop.
Just before I turned 30, I realized I was getting to an age where I needed a job that had actual benefits. I got back to my roots, helping people live a healthier life as a nutritional advisor for a personal catering company owned by a celebrity nutritionist. When I went vegan, I could no longer handle this job. I quit 2 years ago this month.
Since then, I've worked off an on as a locations coordinator for film (Chris hired me) but I mostly just worked on Keepin' It Kind. Then, when I least expected, I got a job offer I could not refuse. A job I had only ever just dreamt about. A job I Never. Saw. Coming.
The newest title on my resume is: Cookbook Author. Back in August, a few weeks before we left for Europe, The Experiment (the Forks Over Knives Cookbooks, Veganissimo, Vedge) contacted me with a concept for a book that they thought I would be a good fit for. Now, a couple of months later, Chris and I are learning the ropes of putting together a cookbook and loving every minute of it! I am so incredibly grateful for all of your support and encouragement since Keepin' It Kind began. We wouldn't be where we are today if it weren't for you. I have to keep pinching myself because I can't believe I'm actually writing a cookbook right now! There will be more details to come, but for now, if I don't respond to your comments (though I read & love every single one and will do my best to respond!!!) or if I fall off my regular blogging schedule (though I'm doing my very best not to), you'll know what I'm up to.
To celebrate, I'm sharing a recipe for a no-bake chocolate peanut butter tart. It's inspired by my favorite pie that my grandma used to make. Since my grandma is the one who taught me to cook, it seems only appropriate that for this occasion, I share a recipe based on one of her best. The concept of mixing peanut butter and silken tofu together is not a new one, but it's a great one nonetheless. There's a dreamy chocolate hazelnut crust and it's topped with drizzles of creamy chocolate ganache. If you hadn't guessed by looking at it, let me tell you- this tart is RICH. Meaning, a sliver (1/16th of the tart) will certainly satisfy any sweet/chocolate/peanut butter/decadent dessert cravings you may have. It's also comes together very easily so no matter how busy you are with work, you have no excuse not to treat yourself to this tasty treat.
Ingredients
- 2 cups raw hazelnuts
- 10 pitted dates
- 1/4 cup cacao powder
- 1/4 teaspoon salt
- 1 cup peanut butter (I used Peanut Butter & Co. Smooth Operator for this one, but I've also used homemade before)
- 1 12oz box silken tofu, drained
- 2 packets of stevia (or 2 teaspoons dry sweetener of choice)
- 1/8 teaspoon xanthum gum (optional- adds a bit of firmness)
- 1/2 cup dark vegan chocolate chips
- 1/4 cup coconut milk
- cacao nibs
- chocolate chunks/shavings
Instructions
- Combine the hazelnuts, dates, and cacao powder in the bowl of a food processor. Pulse until smooth and crumbly, scraping sides as needed. Pulse until combined.
- Lightly grease a tart pan or springform pan. Press the crust mixture into the bottom of the pan and (if using a tart pan) up the sides. Place in the freezer for 1 hour.
- In a blender or food processor, combine the filling ingredients. Process until smooth, scraping sides as needed. Pour the mixture on top of the crust in the tart/springform pan. Use a rubber spatula to smooth out. Freeze for at least one 1 hour.
- Place the chocolate chips in a bowl. Set aside.
- Pour the coconut milk into a small pot on the stove and bring to a boil. Right when it begins to boil, remove it from heat and pour it over the chocolate chips. Let it sit for about minutes and then VERY GENTLY stir until it is completely combined and smooth. Let it cool at room temperature.
- Once the tart has set for at least an hour, drizzle the cooled chocolate ganache over the top of the peanut butter layer. Sprinkle with cacao nibs and/or chocolate chips/chunks, if desired. Refrigerate until chocolate is set, about 30-60 minutes. Remove from the refrigerator slice and serve. Enjoy!
Notes
You should line the bottom part of your tart pan with parchment paper if you can. It will make it much easier to transfer to a serving plate. I forgot this step and that's why I had to keep it on the tart pan base.
Congratulations to Melissa Atlas, the winner of the Journey Bar Sampler Pack Giveaway! Thank you so much to all who participated. Stay tuned- I have another sweet giveaway tomorrow!
What jobs have you had in your life?
Photography by Chris Miller
nathalie
Congratulations on your cookery book deal you really deserve it and I'm sure it will be amazing 🙂 I will be making the chocolate peanut butter tart soon too; it is a more respectable way of getting my peanut butter than sticking my finger in the jar!
valentina
Really? You used to live in Italy?? 😀
Beth
Congratulations! Great news! I will certainly buy your book! And this tart looks amazing!
Sarina @ Earthgiven Kitchen
Congratulations! I'm not surprised at all, you are multi-talented! I can't wait to see your cookbook. My day job is in education and I love it, just wish I had more time for blogging!
Amanda
Yay! That is SO exciting, Kristy! You are going to make one killer vegan cookbook!
And this tart...yes, please.
Bobbie {the vegan crew}
That's SO awesome, Kristy! Congratulations! I'm going to start making room for it right now on my cookbook shelf -- I know it will be great addition. 🙂
PS. That gorgeous tart is a great way to celebrate! How can you go wrong with chocolate and PB?
Hannah
The only thing better than this tart is your news. Congratulations, Kristy and Christ! So amazingly happy for you, and know know know your book will be stunningly gorgeous and incredibly delicious. Go you good things! xo
Caitlin
congratulations, lady! i am SO happy for you! i cannot wait to see your finished product 😉
this tart certainly looks rich and decadent and absolutely delicious. you know how much i love peanut butter....
Emily - It Comes Naturally Blog
Congratulations! It was only a matter of time before a publisher realised how awesome you are!
That peanut tart looks fab - might be the only way I can get tofu into my husband who won't touch the stuff!
Sara
Congratulations! That is very exciting news!!! I'm sure it will be beautiful and full of delicious goodies! Can't wait to read it!
Beth Ann
that is just super news about your cookbook! you are such a positive and upbeat spokesperson for the vegan movement, I'm sure your book will be a success.
I will buy it for sure!
sherry
Congrats! I will definitely get your book. I'm forever printing your recipes. I will be making this tart soon - maybe tonight!!
Sarojini
Congratulations! You really do deserve that book. I too have had loads of jobs: waitress, archaeologist, museum curator, belly dancer, archivist, librarian, actress, dance teacher, solo performer, workshop leader, chef, cleaner, caterer, school teacher, special needs TA. But there's nothing I'd love more than to land a book deal 🙂
Jess
YES!!!!!!!!!!!!!! Congrats! I'm so excited I can get a cookbook from you eventually. That's fantastic news! And, wow, a lot of work. Best of luck; I can't wait to hear more. 😀
Melissa
Well, I certainly saw it coming! It was only a matter of time! Congratulations!!! Your book is going to rock! As for me...I've had a number of jobs myself starting with horseback trail guide, then some restaurant jobs, salon manager, store manager, make up artist, account executive, executive assistant, & now speech/language pathology assistant. whew!
Lizz Clements
Congrats! That tart looks divine! My favorite and most interesting job was working for my family in our manufacturing kitchen. We made salsa, sauces, and other condiment type things. 🙂
Lauren @ Dash of Soul
Congrats, that's such awesome news!!! You're living the dream! 🙂
Dianne @ Veggiegirl
Awesome news!! Congratulations!
The Peace Patch
Hugs of congratulations...so happy they chose you! Thank you and your grandma for the recipe...it's breathtaking in its yumful vegan decadence. 🙂
I've always been fortunate to have jobs in the arts and design fields. I'd love to be vegan cookbook editor/designer! Best of luck on your new project!
Kristina
YAY! so very excited for you, congrats!
Emma
Congratulations Kristy! I had an inkling this was on the horizon! I think a cookbook author would be my dream job. I'm still at university, doing an M/A so I haven't had too many jobs, at leas not serious ones. Who knows what my future holds?!
Tami @Nutmeg Notebook
Congratulations on the cookbook! That is so exciting and quite an honor.
I can't wait to try this tart. It looks scrumptious!
Tamara
Not that I need another cookbook...lol but for yours I will just have to make room. 🙂 The tart looks like just the thing to take to the next family party.
Katie @ Produce on Parade
Yay! Congratulations! How exciting 🙂 I'm glad you've finally "found your calling". Also, this tart looks ah.may.zing. 😉
Richa
Awesome news Kristy!! i am definitely not surprised:)) now you can add a cook book writing resources post under resources to help all of us thining of doing it sometime in the future too;)
A big congratulations to you!
The Vegan Cookie Fairy
Congratulations!!! You deserve this more than I can express. I can't wait for your book to come out, I'll be one of the first to buy it. (Is it coming out in the UK, by any chance? Not sure if you have this information already.)
Uhm and this pie - I may or may not have swooned.
Annie
This news doesn't surprise me in the least little bit! Congratulations - I know it's going to be a gorgeous and delicious book - a feast for eyes and bellies.
Shannon
Congratulations! I'm so very excited to read your cookbook (whenever that day may be :))
Courtney
Wow! I know everyone before me has said it, but I will chime in too...congratulations on the cookbook! That is so exciting!
Courtney
Kim
Congratulations! That is fantastic!
Anna {Herbivore Triathletre}
First, CONGRATULATIONS on the cookbook deal. It will be beautiful and full of deliciousness I am sure.
Second, oh my lanta, does that pie look decadent. Yummy, can't go wrong with chocolate and peanut butter. You are so rocking it with the PB recipes lately.
janet @ the taste space
This definitely sounds like your calling. Congratulations, Kristi! I look forward to seeing you in print 🙂
Robin
Good for you - congratulations!
I'll be sure to buy the book when it comes out!
Caitlin
Wow, you have had some really interesting jobs (I think my favourite is Cinderella for kids parties!). This is such awesome news, and so, so, SO well-deserved, as one of my favourite blogs! You will make a great cookbook author. 🙂 Congrats!!!
luminousvegans
Amazing news! Congratulations! You have had an interesting line up of jobs but this sounds like a dream job for sure and I'm so, so happy for you!!
AY
Congratulations! I've been wondering when a cookbook might be in the works and I'm so excited to hear this news (and even more excited to see the result!).
All the best!
AY
Grace @ FoodFitnessFreshAir
Congrats!! What an exciting job to add to your resume of varying jobs (sounds a tiny bit like my life right now!). Your blog is a gorgeous, and a healthful inspiration. You totally deserve it. So cool you'll be grouped with the likes of Vedge (one of my fav. spots in my city!).
Michelle
Kristi
this is the best news.. You are such a good hearted person.... you deserve this so much... can't wait to see the book....
Jolly Banerjee
Dear Kris , remember me, indroneal's ma. Anyway I can't tell,you how proud I am of you. I know you will be successful in anything you put your mind to. If you run out of ideas for vegetarian recipes, you can call on me. I come from a country where people are not only vegetarians but real Vegan. Take care. My best to your husband. Love to you sweetie. Ms. Jolly
keepinitkind
You don't know how much your comment means to me. Thank you so much for your support, Jolly! xx
Christine
Kristy, you were the first vegan blog I followed. I knew it was just a matter of time before the whole world caught on to you! I can't wait to say I followed a best selling cookbook author way back when! I can't wait!!!
Janice
Congratulations, Kristy, on all your success. How exciting!
Chef Amber Shea
Congratulations!! Writing a cookbook will be one of the most challenging and rewarding things you might ever do. I can't wait to see it. 🙂
P.S. The pie looks drop-dead-amazing.
Robyn B | Modern Day Missus
Oh my - that is amazing news, congratulations! I can't wait till it hits the shelves. How exciting xx
Adriana Perciballi
Yummy ~ Can't wait to make this fabulous recipe!!
Again congratulations on the news of your cookbook!! I know the excitement you must feel as my children's non fiction book about my late cat Oliver was just published. Enjoy this exciting time and fun time!
Bex @ Vegan Sparkles
Oh my HOLY GUACAMOLE!! Dom and I just yelled: "YESSSS!!!" and high-fived in the middle of our lounge room! SO freakin' happy and excited for you, gorgeous girl!! I KNOW you would have made a Cinderella Princess that would have had the little girls excited for DAYS, and you working in a furniture gallery when you met Chris reminds me of the Carrie-meets-Aiden scenes from SITC (*swoon*), but honeygirl, you are MADE for this next role.
So. Freakin. Talented! I'm so excited to see the finished product.
Huge love, hugs and high-fives,
Bex xxxx
Shira
Can I just say for a minute how PROUD I am of you guys? Honestly it's so crazy that we could feel this way having only known each other through blogs, but I can honestly say that is the precise way I feel about this! Having watched as your blog has grown has been amazing and you two are made perfectly for this. Have SO MUCH FUN putting this project together, Kristy & Chris! I can't wait to buy my copy 🙂 XX And, delicious dessert alert too! 😉
Amy
Congratulations!! I will definitely buy your book and also recommend it to my friends. I love tart and this looks so good. Must try it this week.
Gabby @ the veggie nook
Oh goodness congrats Kristy! You are so deserving and so wonderfully perfect for such an opportunity! I cannot wait to see the book and you can be sure I will be advanced ordering it 🙂
Laura
Congratulations Kristy! So excited for you, and I know the book will be magnificent 🙂 xo
Helen
Congratulations on your book, I can't wait to see the finished product! I also love the look of this tart! My partner loves chocolate and peanut butter (as do I) and has a birthday coming up, this looks like it would be the perfect treat for the occasion!
Jesse
What can you replace the tofu with?
I have a soy allergy.
keepinitkind
I have not tried it in this application, but sometimes you can use coconut yogurt mixed with a thickening starch like cornstarch, arrowroot or tapioca flour. I would try 12oz. coconut milk yogurt mixed with 1 tablespoon of the starch of your choice. Let me know how it turns out!
Mandy
this tart sounds amazing, however I cannot eat soy. What can I substitute for the tofu? 🙂 Thanks 🙂
keepinitkind
Thank you! I have not tried it in this application, but sometimes you can use coconut yogurt mixed with a thickening starch like cornstarch, arrowroot or tapioca flour. I would try 12oz. coconut milk yogurt mixed with 1 tablespoon of the starch of your choice. Let me know how it turns out!
Nicole
This looks delicious! Is the coconut milk for the ganache the kind from the can, or coconut milk in a carton (as you would buy almond or soy milk)? Thank you!
keepinitkind
Thank you, Nicole! It's the coconut milk from the can. Be sure to use the full-fat version and not the "lite."
lisa
I would love to make this recipe, though I'm wondering what I can use in place of Tofu for the filling? Any suggestions would be greatly appreciated! Thanks for sharing this recipe too!
keepinitkind
Thank you! I have not tried it in this application, but sometimes you can use coconut yogurt mixed with a thickening starch like cornstarch, arrowroot or tapioca flour. I would try 12oz. coconut milk yogurt mixed with 1 tablespoon of the starch of your choice. Let me know how it turns out!
pam
this looks wonderful and i'd like to prepare it as one of the desserts for my daughter's wedding (wish i could say the entire affair was going to be vegan 🙁 , everything but one murdered pig [yes, i'm very saddened and disappointed in my daughter] will be made with vegan ingredients). i do have a few questions: 1. what size tart pan (I have to buy one), 2. silken tofu, which level of firmness? and 3. will the tart handle being at room temperature for any period of time? thank you sooooo very much!
keepinitkind
Thank you, Pam! That's pretty amazing that everything (aside from the pig) will be made vegan! I was at a wedding recently with a dead pig sitting on the buffet table and it made me pretty sad. The fact that there the only other vegan option was plain lettuce made it even worse. At least there will be options and it sounds like you're setting a great example. 🙂 I used a 10inch tart pan, though an 8inch would've worked just as well (and made it a little thicker). Any silken tofu would work, but I always prefer to use extra firm silken tofu. This tart will last about 10-15 minutes at room temp but is best when it's kept chilled. I hope that helps! Have fun! 🙂
pam
thanks so much for the information! we'll know to keep it chilled until just before they open the dessert bar. // ah, i'll be sure to get the extra firm (i bought some firm today...so i'll use it for my first go!) // oh that stinks about the lettuce. i was the only vegan at a wedding in wisconsin (cheese and corpses) and was given string beans, carrots and potatoes. a step up from lettuce any way. // i wish my daughter would get on board (cut out all dairy) and quit making excuses for others (her husband included). the changes to make things vegan were so easy...earth balance, agave, plant-based milks, but you know all that! ANYWAY, her twin is planning HER wedding...and it will be ALL VEGAN (even though her future husband is an omni). have a great evening and thank you so much for your feedback!
Monica
I made this tart last night....exactly as written. it is beauuuuutiful and delicious BUT my crust completely fell apart. I have a 10" tart pan - the crust was very thick (maybe a half inch) and I greased the pan and pressed it down super hard before freezing. it totally crumbled apart after 3 hours in the freezer. despite my fail there, the flavor is incredible and I will definitely be making this again if I can figure out the crust trick. 😉 thank you!!!
keepinitkind
I'm sorry your crust fell apart! Was it spread too thin in some parts? The crust of my first try fell apart easily and I believe it's because I spread it too thin. I'm glad you liked the flavor, though! Enjoy! 🙂
Julie
Maybe process your crust more? We processed ours a long time to make sure it would stick, and it seems to have worked.
Julie
Hi --- If I want to make this today for a birthday party tomorrow, can I just store it in the fridge? Or the freezer? Thanks!
keepinitkind
Sorry I didn't get back to you sooner! I would keep it in the freezer for the first couple of hours and then transfer it to the refrigerator until you serve it. Enjoy! 🙂
Julie
Thanks! 🙂
Julie
This came out perfectly! Of the 4 desserts at our party, this was the tastiest one and the most beautiful! We went full force with cacao nibs, shaved chocolate, and the ganache - I truly think that it is the most beautiful dessert I've ever made! Great ideas and photos!
We did need to add extra sugar and some salt to the filling, because we used the type of peanut butter that is just plain peanuts from the peanut butter machine. It was so delicious and the crust came out perfectly and held together wonderfully! Thanks for this wonderful recipe!
Andrea Caldwell
Hi there,
Recipe sounds delicious - I was just wondering if I could make the crust and the peanut butter layer in advance and leave in the feezer for a few days and then do the ganache layer on the day? Or would this not be a good idea?
Thanks
keepinitkind
Thanks, Andrea. I think that would be fine, but I would transfer it from the freezer to the fridge about 24 hours prior to serving just so it's not too hard right when you take it out. Good luck!
Kerry
Hi I know this is an old post but wondered if you by any chance new the side of the pan you used? I wanted to make a smaller serving so wanted to rework the ingredient amounts thanks 🙂
keepinitkind
It was probably a 9" pie pan.