Vegan Chocolate Pie
A delicious baked vegan chocolate pie
Cashew Nut Butter
Unsweetened Almond Milk
Preheat oven to 180 degrees C. Line the base and sides of a springform pan or pie dish with baking paper.
Sift flour into a large bowl. Add brown sugar and mix with a spoon until combined.
Add the cashew butter. Rub between your fingers until it forms a crumb.
Add the water 1 Tbs at a time. Mix through with a knife, slowly adding water until it forms a dough. You may need more or less of the ½ cup of water.
When the mix comes together to form a dough, transfer to a lightly floured bench. Form the dough into a disk shape. Roll out until it is large enough for the base and sides of your prepared pan.
Carefully transfer the dough to your prepared pan. Press the sides of the dough into the sides of the pan. You can fill any gaps with extra pieces of dough.
Bake for approximately 15 mins, until the base is just lightly browned.
Remove from oven and allow to cool.
Heat milk and chocolate over low heat, stirring until chocolate is melted. It is important that the milk doesn’t boil as it can burn the chocolate.
Add chocolate milk, almond butter, cocoa, sugar and cornflour to a blender. Blend until smooth,
Allow bubbles to settle for a few minutes.
Place prepared pie crust in its baking tin on a baking tray to make it easier to transfer.
Pour chocolate mix into prepared pie crust.
Bake for approximately 30 minutes.
Remove from oven. The pie filling will still wobble a little, but will firm up once it cools.
Refrigerate for at least 4 hours, or overnight.
Carefully remove from the springform pan to serve
"Vegan Chocolate Pie" by WithExtraVeg - https://withextraveg.net/vegan-chocolate-pie/