Pies Recipes

Vegan Chocolate Pie Recipe: creamy & no bake Filling (wfpb, sugar free)

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/
🇩🇪 👉 Komplettes Rezept auf Deutsch:

Vegane Schokoladen-Tarte (Amerikanischer Schoko Pie)


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Ingredients
Crust
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
Filling
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
5 dates
2 tsp vanilla extract
1 cup (170 g) dark chocolate, chopped

Instructions
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

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