Raw Vegan Chocolate Pie – Truefoodsblog edition ” inspired by joyfoodsunshine”

This delicouis no bake Vegan and Raw Chocolate Pie/Cake is super creamy and intensely chocolately! –  The Silk tofu-Cashew combination with a little bit of Agar-Agar gives the perfect cream and filling for the nouritious nut-date crust with coconut. Its gluten free, dairy free, and without refined sugar.

Raw Vegan Chocolate Pie Truefoodsblog edition

The inspiration to make this cake came from visiting my friend Kilian in his current city of choice “Bayreuth” in Bavaria. He is currently in a Mastersprogramm related to food and science, together with around 26 Women which are all health and food conscious. So there was the challange, creating a cake which suits all dieatary special habits of the group. Furthermore, it should taste Truefoodslicious, Chocolaty, smooth and rich in flavours. The outcome was joyfood recipe as the base, but modified to our taste preferences and some new ingredients.

Raw Vegan Chocolate Pie Truefoodsblog edition cut

 

How to do it:

Instructions

  1. Place ½ cup of cashews in a glass bowl and pour boiling water over them until fully submerged. Let sit for one hour then drain.

To make the crust:

  1. Very lightly grease a round or shaped pie plate with about 20-30cm diameter. Set aside.
  2. Place pecans in the container of your Blender. Blend until pecans are crumbly (about 15 seconds) starting on low speed increasing to high.
  3. Add dates. Blend about 15 seconds, starting on low speed increasing to high, until mixture is crumbly. Add the Flex seeds.
  4. Add the remaining ingredients and blend until the mixture turns a dark chocolatey brown, slightly sticks together but is still crumbly. Stop blending before it gets too wet and sticky.

    Crust Step 4

  5. Dump the mixture into the pie plate/baking dish and press into the shape of the pan.

    Crust Step 5

  6. Refrigerate the crust while you make the filling.

For the filling:

  1. Melt the chocolate (either on the stove or in the microwave), until smooth. Set aside.
  2. Bring 50 ml Water boiling and desolve the Agar-Agar in it, set aside to cool down and then add it into the Blender. (this step is optional it gives the filling a greater texture).
  3. Put all the other ingredients (soaked and drained Cashews, Avocado, silk tofu, sirup, salt, cacao powder and vanilla) into the container of your Blender and blend, starting on low speed and increasing to high.
  4. Add the melted dark Chocolate and mix again until the mixture is completely smooth.
  5. Pour mixture into prepared crust and store in the fridge until chilled. This gets firmer and firmer, the longer it sits.

    Filling Step 5

Coconut whipped cream: ( Everything has to be chilled for whipped texture!!)

  1. Chill coconut cream in the refrigerator overnight and do not shake it.
  2. Place the container of your standing mixer in the refrigerator to chill for at least 10 minutes (or longer).
  3. Carefully opened the cans of chilled whipped cream and transfer the top, thickened cream to the chilled mixing bowl. (save the liquid for a different use)!
  4. Place whisk attachment on mixer and beat cream for about 30 seconds.
  5. Add powdered sugar and vanilla and beat until creamy.

    Whipped cream

  6. Spread on top of pie immediately or store in an airtight container in the refrigerator.

-> Optional you could use soja creme which gives a great vegan alternative to whipped cream as well.

Finish:

Top your pie with fresh fruits, berries and small chocolate flakes to get the perfect mix between sweetness and acidity. Your friends tastebuts will love it 🙂

Finished Pie/Cake slice by Truefoodsblog

 

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