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.


Spiced aubergine, squash patties, salad with harissa and pomegranate dressing.

First of all, thank you for reading my first recipe post on the blog. To make this occasion more special, I teamed up with my friends at and have a great GIVEAWAY for you.

All you need to do to enter my competition is to sign up to my blog (via the Mailing List signup on the right). The winner will be randomly selected next week and will receive a set of Arabic spices which I used in my recipe below (Ras al-Hanut, Harissa with Rose, Dukkah and Zaatar), plus a Jute bag, mug and a tea towel. Steenbergs spices come in glass jars and I love using them.

Spiced aubergine chips

1 Aubergine Riverford

2 tsp of Steenbergs organic Harissa with Rose

2 Tbs of Sainsbury’s organic tomato paste

1 Tbs of Odysea pomegranate molasses

pinch of Himalayan salt

I cut the aubergines and prepared the marinade by mixing all the ingredients together. Then I coated the aubergines and left to sit while I prepared the patties.

Spicy squash patties

1 oven roasted organic squash Tescofood

1/2 cup of graham flour Dovesfarm

3 Tbs  of chestnut flour

1/2 cup of Biona amaranth pops

2 tsp of Steenbergs Ras al-Hanut seasoning

1 tsp of dried oregano

1 clove of garlic (crushed)

pinch of Himalayan salt

black pepper

1 tsp of ground turmeric Wholefoodsuk

2 Tbs of Rawhealtorganic olive oil

1 Tbs of black sesame seeds Wholefoodsuk

I blended everything together and placed in the refrigerator for 10 minutes,  preheated the oven to 200 degrees C (390 F) and baked the patties together with the aubergine chips for 20 minutes.

Harissa and pomegranate salad

2 cup of spinach

1/2 of blood orange Riverford

1/4 cup of fresh pomegranate seeds

spicy aubergine chips


2 Tbs of pomegranate molasses Odysea

2 tsp of date syrup  Meridian

3 Tbs of raw olive oil Rawhealth

1 tsp of Harissa with rose seasoning Steenbergs

pinch of Himalayan salt

I mixed the vegetables together and whisked the dressing.

Additionally I also mixed 2 tsp of Steenbergs Zaatar with 1 Tbs of Rawhealth olive oil to dip the patties in.

As part of my healthy anti-aging diet, I believe in eating a lot of colourful  fruit and vegetables. I eat something from each colour group every day to make sure that I get enough nutrients.  I will be discussing rejuvenating food throughout my blog and as for this recipe, there would be plenty to talk about. For example, squash contains beta carotene which is essential for healthy skin and so is the folic acid found in spinach. Pomegranates contain phytochemicals that help to recharge our cells and rejuvenate us within.

Using herbs and spices in your food not only gives it that extra delicious flavor; they are also anti-inflammatory and they boost our metabolism, to name just a few benefits. They should be included in any anti-aging diet.