Vegan Chocolate Pie Recipe: creamy & no bake Filling (wfpb, sugar free)
This creamy vegan chocolate pie is rich, incredibly chocolaty, velvety, silky and a healthier version of the classic chocolate pies from the USA. This vegan chocolate cream pie is dairy-free, egg-free, oil-free, gluten-free and very easy to make.
With this wholesome pie with a no bake chocolate filling, nobody will notice that it is made from healthy ingredients. Thanks to the pumpkin puree, cashews, tofu, dark chocolate and cocoa powder, this cake becomes a real taste experience.
FULL vegan Chocolate Pie Recipe https://veeatcookbake.com/vegan-chocolate-pie/
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What I used to make the video:
1 ¾ cup (170 g) almond flour
¾ cup (90 g) white whole wheat flour
2 tbsp arrowroot flour
2 tbsp maple syrup or date syrup
1 tbsp cacao powder
⅓ cup (80 ml) water
½ tsp baking powder
15 oz (400 g) pumpkin puree
½ cup (75 g) cashews, raw
¼ cup (60 ml) almond milk, unsweetened
1 pack soft tofu
2 tbsp cocoa powder
2 tsp vanilla extract
1 cup (170 g) dark chocolate, chopped
Soak the dates. While these are soaking, prepare the crust. Put almond flour, whole wheat flour, arrowroot flour, cocoa powder and baking powder in a mixing bowl and stir.
Add 2 tablespoons of maple syrup or date syrup and slowly add water. Knead the dough until it comes together. Then let it rest for 10 minutes.
Preheat the oven to 350°F or 180°C. Take a prepared pie form or spring form pan and roll out the dough about ¼” (4 mm) thick and round.
Place carefully on the pie pan. Press the dough into the mold, the dough should go up the edges.
Bake the crust for about 20-30 minutes, until it’s cooked through.
In the meantime, let’s prepare the chocolate filling.
Put the pumpkin puree, cashew nuts, silken tofu, cocoa powder, drained dates, almond milk, and vanilla extract in a high speed blender and blend it until it is super creamy without pieces.
There should be no more pieces or lumps.
Let the crust cool and melt dark chocolate in a double boiler.
Put the melted chocolate in the blender and mix well.
Pour the filling into the cake pan and let it sit in the refrigerator for at least 2 hours. Better overnight. The filling becomes firmer.
Original of the video here