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This quick, crowd-pleasing recipe is proof that vegan desserts are just as amazing as the dairy and egg-filled variety.
The pie is rich, creamy and so moreish, with a luxe chocolate filling complemented by a sweet, easy biscuit crust and swirls of dark chocolate drizzle to top it all off. It comes together superfast – the hardest part is spending hours craving pie while it is setting in the refrigerator.
I ate pie for dessert (& snacks ♥) almost all week when I conjured this up last month!
Vegan Dark Chocolate Velvet Pie
1 cup vegan chocolate biscuits, crushed into crumbs
3 tbsp Olivani, melted (or any other unsaturated dairy-free butter substitute)
1 tbsp coconut flour (all purpose is fine if you don’t have coconut*)
870g soft silken tofu (3 x 290g vacuum packs)
3 tbsp cocoa powder
2-3 tbsp pure maple syrup (use 3 if you like things slightly sweeter)
2 tsp vanilla extract
1 tsp xanthan gum
250 g dark chocolate, broken into small pieces**
What to do:
For the crust:
Preheat oven to 180 C. Combine crumbs, Olivani and coconut flour in a small powl and mix until well combined. Press into the bottom of a 9″ pie dish and bake for 5 minutes. Set aside to cool.
For the filling:
Melt the chocolate over a very low heat in a small saucepan, stirring frequently. Cover and set aside. Reserve 2 tbsp for drizzling.
Blend the tofu until smooth. Add cocoa, maple syrup, vanilla essence, xanthan gum and melted dark chocolate. Blend until well combined, scraping down the edges if necessary.
Pour the filling onto crust and spread evenly. Drizzle leftover melted chocolate in a large spiral on top of the filling.
Chill for at least 5 hours before slicing to serve.
Keeps well, covered and refrigerated, for up to 5 days.
Serves 8 (unless you want it all to yourself!)
* I am having a love affair with coconut flour right now ♥
** go for a block with around 60% cocoa; a block of Whittacker’s Dark Cacao is my go-to