Vegan Chocolate Pie
An easy to make and delicious desert, but remember to serve only small slices as it is quite rich. Try serving with a raspberry sauce (see below) and/or some vegan ice-cream, and if you have some chocolate left over, grate this over the top of your Vegan Chocolate Pie.
9oz (250g) vegan digestive biscuits, crushed (available from your local wholefood shop)
5oz (140g) vegan margarine, melted
1 teaspoon Agar flakes*
7oz (200g) vegan chocolate
1 tablespoon of golden syrup
8oz (225g) tofu (I recommend silken tofu)
*Agar Agar is a vegetarian gelatin substitute produced from a variety of seaweed vegetation. It is sold in health food stores in both flake and powder varieties, and can be used in a variety of vegan recipes as a stabilizing and thickening agent for custards, puddings or sauces.
Mix the crushed biscuits with the margarine and put into a greased cake tin (or line the base with greaseproof paper). Pat down firmly.
Mix the Agar flakes with half a pint of water (or follow the instructions on the packet).
Meanwhile, melt the chocolate and blend together with the golden syrup and tofu.
Blend in the Agar mixture and pour on top of the biscuit base.
Chill for 2 hours.
Here's a simple raspberry sauce recipe that will compliment your vegan chocolate pie nicely.
1 (10 ounce) bag frozen raspberries (or 2 pints fresh berries)
⅓ cup sugar
¼ cup water
Makes about 2 cups.
Place berries, sugar and water in a saucepan.
Heat over medium heat, stirring to combine.
Simmer 8-10 minutes, stirring occasionally, until raspberries reduce into a sauce. Note: For a smooth sauce, strain through a fine mesh strainer.
Serve warm or chilled.