This recipe for creamy chocolate vegan pie is delicious and super easy to prepare. The filling is made with cashews, coconut milk, dark chocolate and a hint of chipotle pepper.
10 minutesmins
Fridge time1 hourhr
1 hourhr10 minutesmins
8people
Calories: 453kcal
Ingredients
1½cupovernight soaked cashews or soaked for one hour in boiling water
1cuproughly chopped dark chocolate
1tablespooncoconut oil
3tablespoonsmaple syrup
1cupof canned full-fat coconut milk
¼-⅛teaspoonchipotle powder
Maldon or other finishing salt
1 pie crust
Instructions
Melt chocolate in a double boiler, when fully melted add the coconut oil tablespoon and mixed well.
Put ¾ melted chocolate in a blender vase, drain the cashews and put them in the blender, add the maple syrup, chipotle powder, and the coconut milk.
Turn the blender on and blend until creamy and fully combined.
Pour this mixture into the pie crust.
Drizzle the leftover melted chocolate on top and finish by sprinkling some Maldon salt.
Refrigerate for an hour or until firm to the touch. It is best if left in the fridge overnight.