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Ultra rich, smooth and creamy this vegan chocolate pie is a complete doddle to make but tastes thoroughly decadent! #veganchocolate #vegandesserts #veganrecipes #silkentofu | Recipe on thecookandhim.com

Vegan Chocolate Pie

Prep: 30 mins | Cook: 25 mins | Total: 55 mins | Quantity: 8-10 slices

Ingredients

Pastry:

  • 1 + 1/3 cups (200g) plain white flour
  • 1/2 cup (100g) vegan butter
  • 1 tblsp golden caster sugar
  • 2-3 tblsp cold water

Pie Filling:

  • 1 +1/4 cups (230g) vegan dark chocolate
  • 12 ounces (349g) pack silken tofu
  • 1/2 cup (120ml) chocolate almond milk (or other nut milk)
  • 1/4 cup (70g) cashew butter (or any other nut butter)
  • 1/4 cup (70g) tahini
  • 1/2 tsp vanilla extract
  • 2 tblsp agave syrup (or maple syrup)

Optional Decoration:

  • Fresh fruit and vegan chocolate truffles

10 inch (25 cm) loose bottomed fluted pie tin

Instructions

  1. Start with the pastry - put the flour, butter and sugar into a food processor and whizz until no lumps of butter remain. With the motor running add 2 tblsp water - if it doesn't come together to make a soft dough add a drop more water until it does
  2. You can also do this whole process by hand - just put the flour and butter in a bowl and rub them together until the mixture ressembles sand or fine breadcrumbs. Stir in the sugar then enough water to make a soft dough
  3. Whichever way you make it, wrap the dough in cling film and put in the fridge for 30 minutes
  4. Unwrap the pastry and roll out on a floured surface until it's big enough to fill a 10 inch (25cm) loose bottomed pie tin. Gently lift the pastry and drape into your tin, flattening it across the base and pushing it against the sides
  5. Trim off the excess (see note) and leave the edge plain or crimp gently with your fingers and thumb
  6. Prick all over the base with a fork then put the tin in the freezer for another 30 minutes
  7. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
  8. Put the tart tin onto a tray and put straight into the hot oven from the freezer and bake for 25-30 minutes until lightly golden and crisp. Leave to cool while you make the filling
  9. Melt the dark chocolate in a microwave or over a bain marie (a heatproof dish set over a pan of barely simmering water)
  10. While it's melting put the remaining ingredients into your food processor (or you can use a blender if you don't have a food processor) then add the chocolate once it's melted
  11. Whizz until smooth and creamy then pour into your cooked pastry case
  12. Leave to set in the fridge for 1-2 hours
  13. Decorate however you like - I used fresh fruit and cocoa dusted vegan chocolate truffles

Notes

  • I re-roll and cut the pastry trimmings into strips, put on a tray and bake them with the tart base - no need to freeze them though! Both the garden birds and Meg love them!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/vegan-chocolate-pie/