Vegan Paradise Chocolate Pie
Delectable and dreamy, this simple yet irresistible Vegan paradise chocolate pie is perfect for many occasions… Puddings, parties, sweet treats, you name it and this impeccable pastry will arise to the occasion. Bursting with flavour and texture, you are guaranteed to have no complaints after serving this masterpiece.
For the Crust:
- 360ml white Flour
- ¼ tsp Salt
- 120ml Coconut oil, solid, at room temperature
- 2 tablespoons chilled Vodka (optional)
- 80ml Agave nectar
- 2 tablespoons cold water (or 4 tablespoons if not using vodka)
For the Rich Chocolate filling:
- 120ml Water
- 120ml Agave nectar
- 80-120ml Cocoa Powder
- ¼ teaspoon Salt
- 120ml cold pressed Coconut Oil
- 2 nice ripe Avocados, about 4-5 ounces each
- 1 teaspoon Vanilla extract
For the Crust
Mix the flour and salt in a bowl and pop in the freezer for around 15 minutes.
Once chilled, add one tablespoon of coconut oil.
Mix with the flour until no large lumps remain. Gradually add the remaining coconut oil this way one
tablespoon at a time, again, mixing until there are no large chunks of coconut oil left.
Combine the vodka and the water and sprinkle one tablespoon over the dough. Gently mix to combine
before adding a second tablespoon. Add the agave nectar and continue mixing until the dough starts to
stick together and is malleable enough to press into a ball. You might not need all the liquid, or you might
need more, depending what kind of ingredients are you using. Preheat the oven to 180©.
Now, to prevent the dough from sticking to the worktop, cover the worktop with cling film. Place your
dough on the cling film and knead it a couple of times to incorporate all the loose crumbs. Roll it out to
the size of your pie plate then slide your hands under the plastic wrap and flip it into your pie plate. Press
it down into the plate, cut off any overhang, flute the edges and prick the bottom with a fork. Bake at gas
mark 4 / 180 ° for around 15 minutes and leave until chilled.
For the filling
Bring the water and agave nectar to the boil in a saucepan. Add the cocoa and salt. Stir until smooth. This
process “blooms” the cocoa, which brings out the cocoa’s wonderful flavour.
Pour the cocoa mix into a blender or food processor. Add the avocado pulp, coconut oil and vanilla. Blend
Chill in the refrigerator 4 hours or until firm. Let stand at room temperature for 10-30 minutes before
serving to soften slightly.
Pour the filling into your fresh pie crust, once the crust has cooled completely.