Sunday, October 30, 2011

VeganMOFO-20& Chocolate Pies

Who doesn't like dessert? I felt like something more than my usual choc avo mousse or tofu pudding, so I put my tofu pudding recipe in a crust and called it a pie. Yummy, easy, healthy chocolate pie. The crust is dense and moist not like a traditional dry crunchy pastry but if you desire it that way feel free to bake it before adding the filling. I made three sizes- personally I think the cupcake version is the cutest and perfect serving size! Next time I shall make them all cute little mini cupcake pies like this one:
Although the mini cake tin works wonderfully too
And the heart one is cute if you're making it for someone special.
Makes enough for 1 small cake tin, 1 small heart shaped cake & 1 cupcake...or probably a normal pie tin? If I had one I would have tried that.
Crust:
1 cup almonds
1 cup walnuts
4 tbsp ground flax seeds
approximately 1/4 cup water- drizzle in to the right consistency
8 mejool dates (big juicy ones- if you're using normal tried ones soak them first)
OR
you can replace the dates with 1/4 cup of chopped apricots soaked overnight so they double in size
Filling:
1 x 300g packet of silken tofu
5 tbsp raw cacao powder
4 tsp Vanilla extract
4 packets stevia- but you can adjust it to taste
  • Blend the almonds and walnuts
  • Grind flaxseeds & add to the blender
  • Pit dates and add to the blender
  • Drizzle in water until the mixture sticks together easily- it won't take much!
  • Form into a 1cm crust in your desired tin & refrigerate/freeze to firm up (not 100% needed but it makes it easier & you'll be making the filling anyway)
  • Combine filling ingredients and blend with immersion blender- adjust to taste
  • Add filling to crust and refrigerate for 1 hr min to firm up the filling
  • Enjoy in small slices- it may be healthy but it's still wonderfully rich and the crust is fairly high fat/sugar/cal.

This is not an overly sweet recipe, you adjust it to taste but I like the crust sweeter and the filling less sweet and more chocolately. It's one of the best desserts I've had in a while, I strongly recommend you give it a go- it's seriously hard to stuff up and keeps well in the fridge. I'll be making this one again for sure! Perhaps some new flavour variations too, the classic chocolate orange or choc berry or choc mint would be great. Any other ideas? I'm up for trying anything that sounds good.. perhaps coconut or lemon? We'll see what works, I'll keep you posted! 

Hope you're all enjoying your weekend xxx
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