Vegan Chocolate Peanut Butter Pie

This delicious chocolate cake has no refined sugar, dairy or gluten. I made it using just a bit of coconut sugar, erythritol and maple syrup, with the main ingredients being nuts and tofu!



I first greased my pie dish with some Nutiva coconut oil and sprinkled it with ground almonds from Wholefoods, while I was preheating the oven to 170 degrees C (340 degrees F).



I combined the following first with a hand held mixer and then with my hands:
1/4 cup coconut sugar Sevenhills Wholefoods
1/4 cup erythritol
1/4 cup coconut flour Sukrin
1/4 cup raw cacao powder Aduna
1/4 cup pure almond butter Meridian
4 tsp melted coconut oil Nutiva
1 tsp pure vanilla extract Wholefoods
1 flax egg (1 Tbs of ground flax seed and 3 Tbs of water mixed together and set aside for about 10 minutes).
I pressed the mixture up the sides and over the bottom of the pie dish. Then I baked it for 12 minutes and left it to cool down for 30 minutes.


Chocolate peanut butter filling:

I placed the following ingredients in a freestanding mixer:
1 package of silken tofu; drained Clearspring ( 290g or about 1,2 oz)
1 bar (100g) Green&Blacks 85% chocolate melted in a double boiler together with 1 tsp of salt Cornish Sea Salt and 1 tsp of pure vanilla extract Waitrose
1/2 cup of smooth pure peanut butter Meridian
1/2 cup of maple syrup
2 Tbs of freshly made cashew milk.
After everything was well combined and the texture became really smooth, I placed the pie in the refrigerator for an hour while I was making the nest and the eggs.

As chocolate contains important nutrients it should be included in our diet. It is, however,  better for us to eat it earlier in the day!

Chocolate Nest:


50g of  Green&Blacks 85% chocolate
1 cup of quinoa pops
1 cup of shredded coconut Wholefoods
I melted the chocolate, mixed in the coconut and the pops. Then I pressed it in a bowl to form a nest and refrigerated for 2 hours.

Cashew Easter eggs:

1/2 cup of soaked cashew nuts
1/2 cup of shredded coconut
2 Tbs of maple syrup
lime juice  from 1/2 lime
1/4 tsp of fresh vanilla
I mixed everything together and placed in the freezer for an hour before making the eggs.


Chocolate and hazelnut Easter Eggs:

1/2 cup of soaked hazelnuts
2 Tbs of  Aduna raw cacao powder
2 Tbs of date syrup Meridianpinch of Himalayan salt
1/4 tsp of fresh vanilla

Again, I placed the mixture in the freezer for an hour and then rolled the eggs in matcha powder, beetroot powder and raw cacao.

I made quite few of the eggs and whatever did not fit in to the nest, I just enjoyed as a little treat.