Vegan Mocha Chocolate Pie

vegan mocha chocolate pie made for plant based cooks vegan magazine

Vegan Mocha chocolate Pie

vegan mocha chocolate pie made for plant based cooks vegan magazine

 I made the vegan mocha chocolate pie on Saturday for a friend’s 30st birthday party and it was very well received. I really like the texture, firm yet super creamy

. All the non-vegans were saying they can’t believe it’s vegan. Haha, us vegans know you don’t need dairy and eggs to make delicious desserts. I’ve professed my love for chocolate in about 36875 posts on My Vibrant Kitchen.

vegan mocha chocolate pie made for plant based cooks vegan magazine  

Don’t know my vegan food blog? Well… I LOVE chocolate, it’s the only thing that can possibly trump my obsession with autumnal and Christmas-y food.

vegan mocha chocolate pie made for plant based cooks vegan magazine

Chocolate recipes also happen to be my most shared posts. So when I was asked to create a little something for ‘Plant Based Cooks’ Vegan Magazine,  it had to be a chocolate pie.

vegan mocha chocolate pie made for plant based cooks vegan magazine

To make it a bit more interesting, give the pie a little oompf, you know, I added a little lot of coffee. 3 espresso shots to be exact – coffee’s become another obsession of mine lately.

vegan mocha chocolate pie made for plant based cooks vegan magazine

vegan mocha chocolate pie made for plant based cooks vegan magazine

Chocolate recipes also happen to be my most shared posts. So when I was asked to create a little something for ‘Plant Based Cooks’ Vegan Magazine,  it had to be a chocolate pie.

After several baking sessions and a few tweaks here and there the pie turned out brilliantly, one of my favorite creations so far.

Firm yet super creamy, intensely chocolaty with a crispy pie crust and a mocha layer that packs quite a bit of a punch.

vegan mocha chocolate pie made for plant based cooks vegan magazine

vegan mocha chocolate pie made for plant based cooks vegan magazine

vegan mocha chocolate pie made for plant based cooks vegan magazine

If you make this pie at home be sure to tag your photo #myvibrantkitchen. I love seeing all your beautiful recreations.

Vegan Mocha Chocolate Pie
This creamy yet firm mocha chocolate pie is sure to win the hearts of many or just one...with a rich texture, it is hard to resist.
For the pie crust
  1. 1 cup flour
  2. 2 Tbsp white sugar
  3. ¼ cup cocoa powder
  4. pinch of salt
  5. 1/2 cup cold margarine
  6. 3 Tbsp ice water
For the mocha layer
  1. ½ cup soy yogurt
  2. 1/3 cup cashews, boiled or soaked
  3. 1 tsp vanilla extract
  4. 3 tsp lemon juice
  5. 3 tsp cornflour (called cornstarch in the US)
  6. pinch of salt
  7. 100g melted dark baking chocolate
  8. ¼ cup water
  9. 3 Tbsp instant coffee
  10. 2 Tbsp sugar
  11. 1 tsp cocoa powder
For the chocolate layer
  1. ½ cup coconut milk
  2. 200g dark chocolate
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Instructions
  1. Place the flour, sugar, cocoa powder, salt and margarine in a big mixing bowl and combine using a fork.
  2. When you have a crumbly dough texture add the ice water (I added a few ice cubes to a small bowl of cold water). Use your fingers to knead the dough until well combined, then form a ball and place it in a greased pie dish.
  3. Using your fingers press the dough flat and work it up the sides of the pie dish as high as you can. Pop it in the fridge.
  4. For the mocha layer soak the cashews overnight or boil them in water in a saucepan for 5 minutes to soften them.
  5. Boil the kettle and add ¼ cup of boiling water to a cup of 3 Tbsp of instant coffee. Stir until combine and set aside to cool.
  6. Chop then melt the dark chocolate in a water bath on the hob or place it in the microwave on the lowest heat setting until it starts melting and stir until the chocolate is liquid (be careful not to burn it!).
  7. Place the soy yogurt, drained cashews, vanilla extract, lemon juice, cornflour, salt, melted dark chocolate, coffee, sugar and cocoa powder in a blender or food-processor and blitz until smooth and creamy.
  8. Take the pie dish out of the fridge and pour the mocha mixture into the unbaked pie crust.
  9. Lift the pie dish of the counter about 1 cm and carefully let it fall down again. Repeat a few times, you will be able to see some bubbles come to the top and pop.
  10. Pop it into a pre-heated oven and bake for 35 minutes at 180˚C.
  11. Once the pie is out of the oven prepare the chocolate layer by bringing the coconut milk to a boil in a saucepan. Once it starts bubbling take it off the hob and stir in the chocolate chunks until they're completely melted.
  12. Pour the chocolate cream on top of the mocha layer and let it cool on the counter for 15 minutes.
  13. Add decorations if you like, I used chopped hazelnuts and pop it in the fridge for 3 hours.
  14. Enjoy!
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Plant Based Cooks http://www.plantbasedcooks.com/
vegan mocha chocolate pie made for plant based cooks vegan magazine

www.myvibrantkitchen.com

Instagram: @myvibrantkitchen 

 

Hey! I’m Alex, creator, and editor of vegan food and lifestyle blog My Vibrant Kitchen. Follow along on the blog, Instagram or Pinterest for yummy recipes, vegan tips and tricks and food adventures in Europe, the UK and the US. All my recipes are fairly quick and easy to make and don’t ask for fancy ingredients. But most importantly, they’re bloody delicious and will impress the most carnivorous of friends.

Plant Based Cooks Editor- Caroline Awne
Caroline Awne

Editor of Plant Based Cooks Vegan magazine. Foodie, passionate vegan, and believes veganized food is an artform; something worth believing in and treasuring. She has three cats, one giant puppy, runs a vegan dating site and has a massive collection of over 300 cookbooks. 'I believe that food above else colors our memories, our hearts, can take us to times long gone, and celebrate the milestones of life. Food at it's core is about home, friendship, community and love.'

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