Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Mix the
Ground Flaxseed (20 g)
and
Water (90 mL)
together to form 2 flax eggs.
Step 3
For the crust, in a bowl mix
Rice Flour (150 g)
,
Corn Starch (60 g)
,
Potato Starch (25 g)
,
Almond Flour (15 g)
,
Oil (105 g)
,
Coconut Sugar (80 g)
,
Gluten-Free Baking Powder (10 g)
, and 2 flax eggs together until you get a soft and firm dough.
Step 4
Press the dough at the bottom of an 8-inch pan that you have previously greased with oil and dusted with flour.
Step 5
In a food processor blend
Full-Fat Coconut Milk (100 mL)
,
Tofu (250 g)
,
Granulated Erythritol (80 g)
,
Vanilla Bean Paste (3 g)
, and
Corn Starch (20 g)
.
Step 6
Pour filling mixture into the pie shell and bake in a pre-heated oven at 350 degrees F (180 degrees C) for 45-50 minutes or until the center is settled.
Step 7
In a saucepan bring
Full-Fat Coconut Milk (90 g)
to a gentle boil, remove from the heat and stir in
Vegan Dark Chocolate Chunks (90 g)
until completely dissolved.
Step 8
Pour the ganache on top of your pie and refrigerate for a few hours before serving.
