Vegan Chocolate Pie

EN

Here's a recipe that is quite easy to make with ingredients that you probably have at home already and the result looks quite a showstopper on the table as well! I'm talking about a simple chocolate pie veganized.

I enjoy chocolate from time to time but chocolate is not my favourite thing in the world honestly. There are rare periods in my life that demands for chocolate but most of the time I can perfectly live without it. That being said, I`ve enjoyed making this chocolate pie and eating a slice or two of it. Again it's really easy to make and the result looks dashing on every table!
NL

Hier is een recept die vrij gemakkelijk te maken is. Waarschijnlijk heb je de ingrediënten in je voorraadkast liggen en de eindresultaat is best een wauw-factor. Al zeg ik het zelf. Ik heb het over de chocolade taart die ook nog eens vegan is. 

Ik geniet van chocola van tijd tot tijd, maar ik moet eerlijk bekennen dat chocolade niet echt een favouriet is van mezelf. Er zijn zeldzame momenten waar ik om chocola snak maar voor de rest kan ik prima zonder.
Dit recept heb ik wel met plezier gemaakt, gegeten en gesnoept. Het recept is prima te doen en nogmaals deze taart staat prachtig op ieders eettafel of koffietafel!  

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Ingredients
crust
- 80 gr/2.6 oz plant based butter
- 30 gr/2.5 tbsp. icing sugar
- 30 gr almond powder
- 125 gr/¾ cup all purpose flour
- 1-2 tbsp. ice water

filling
- 180 gr dark chocolate/6.2 oz
- 20-30 gr/1-2 tbsp. brown sugar
- 125 ml/ ½ cup oat milk cream
- 1 tbsp/15 ml agave syrup
- 20 gr/1.5 tbsp. plant based butter

optional
- coarse sea salt
- whipped cream
Vegan and non-vegan pie (but vegetarian) dough. Make your dough a day ahead for a nicely rested piece of dough.
0.5 mm thickness
blind bake
I`ve used dark chocolate for this pie recipe but you can absolutely use milk chocolate, however it wont be vegan anymore unless you use a vegan-milkchocolate bar. Most dark chocolate bars with atleast 70% cacao are vegan, but to make sure it`s really vegan just read the ingredient list. Cocoa butter sounds like a dairy product but it is not and it`s suitable for vegan!
Non-vegan!
It`s fine to turn this vegan recipe into a non-vegan recipe. Just replace the ingredient cream and butter in the same amount.
3-hours or overnight resting
Slicing time!
Can you tell the difference? One pie is completely vegan while the other is not.

Whippable vegan cream. That`s a totally different kind of cream-story. I`ve tried this soy cream by Lima and whipped for a good 20 min but all I got is foam instead of firm luscious whipped cream.

Though the foam does look great on the pie.
Ingredients
making the crust
1. Mix flour with the icing sugar in a large bowl. Add the butter cubes and rub with your fingertips into the flour until the mixture feels like damp sand.
2. Add 1 to 2 tbsp. of ice water and knead to form a dough.
3.Flatten the dough, wrap it around plastic clingwrap and let it rest in the fridge for atleast 30 minutes. TIP: overnight even better! That`s what I do.
4.Prepare the baking paper + baking beans/dry beans or rice for blind baking. Also preheat oven to 180°C (350F).


blind bake
1. Once the dough is rested enough take it out and roll it out on a lightly floured work surface to a thickness of around 0.5cm. Place and press the dough in any desired tart/cake tin of size ∅ 18cm. Create holes in the bottom with a fork. Line on top the prepared baking paper and fill this with baking beans.
2. Bake the tart shell in the oven for about 18-20 min. Remove from the oven and the baking paper with the baking beans and let it cool down a bit.

making filling & pie
1. In a large heatproof bowl break the chocolate in small pieces and add the sugar.
2.In a small saucepan add the cream and agave. Stir and mix it together and let it cook on medium-low heat until there are small bubbles are formed around the edge of the pan.
3. Remove from heat and pour the warm cream to the bowl with chocolate and sugar and let it melt and mix together with a spatula. You`ve now made a chocolate ganache!
4. And lastly add the butter to the chocolate ganache and mix. Let it cool off a bit then pour it into the pie crust. The cooler the ganache gets the thicker and solid it become.
5.Put the chocolate pie for atleast 3 hours/overnight before cutting it. Before serving it, you may sprinkle some sea salt on top for extra flavour contrast: salted chocolate pie!

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