Recipe Image

Servings:

Vegan Pie with Cream and Chocolate Ganache

A vegan and gluten-free pie with a delicious filling of cream and chocolate ganache!

Total Time

1hr

0.0

0 Ratings

Author: The Fit Mediterranean

Servings:

Ingredients

Crust

•

1 cup

Rice Flour

•

1/2 cup

Corn Starch

•

2 Tbsp

Potato Starch

•

2 Tbsp

Almond Flour

•

3.5 oz

Oil

•

1/3 cup

Coconut Sugar

•

1 Tbsp

Gluten-Free Baking Powder

•

2 Tbsp

Ground Flaxseed

or 2 Organic Eggs

•

1/3 cup

Water

Filling

•

1/3 cup

Full-Fat Coconut Milk

•

9 oz

Tofu

•

1/3 cup

Granulated Erythritol

•

1/2 tsp

Vanilla Bean Paste

or 1 tsp Vanilla Extract

•

3 Tbsp

Corn Starch

Ganache

•

1/2 cup

Vegan Dark Chocolate Chunks

•

3 oz

Full-Fat Coconut Milk

Cooking Instructions

Preheat the oven to 350 degrees F (180 degrees C).

Mix the Ground Flaxseed (2 Tbsp) and Water (1/3 cup) together to form 2 flax eggs.

For the crust, in a bowl mix Rice Flour (1 cup) , Corn Starch (1/2 cup) , Potato Starch (2 Tbsp) , Almond Flour (2 Tbsp) , Oil (1/2 cup) , Coconut Sugar (1/3 cup) , Gluten-Free Baking Powder (1 Tbsp) , and 2 flax eggs together until you get a soft and firm dough.

Press the dough at the bottom of an 8-inch pan that you have previously greased with oil and dusted with flour.

In a food processor blend Full-Fat Coconut Milk (1/3 cup) , Tofu (1 cup) , Granulated Erythritol (1/3 cup) , Vanilla Bean Paste (1/2 tsp) , and Corn Starch (3 Tbsp) .

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.

In a saucepan bring Full-Fat Coconut Milk (1/3 cup) to a gentle boil, remove from the heat and stir in Vegan Dark Chocolate Chunks (1/2 cup) until completely dissolved.

Pour the ganache on top of your pie and refrigerate for a few hours before serving.

Author's Notes

Makes one 8-inch pie.

Nutrition Per Serving

CALORIES

411

FAT

22.6 g

PROTEIN

5.9 g

CARBS

45.3 g