Vegan pie with a creamy chocolaty filling!
Today at exactly 11 am I have done a cooking class in live streaming on the facebook group. This is an initiative organised by a friend of us to keep each others busy during this quarantine period.
The streaming is in italian language as it is targeted so far to italian people, but I would be more than happy to organise also some in English since more and more countries are being affected by the virus. Let me know if anyone would be interested in participating.
The recipe we made together over the live streaming was this vegan pie.
The recipe is similar to my Dairy-free and Egg-Free Pear and Chocolate Custard Pie but with some changes.
Here is the recipe!
for the crust
- 250 g spelt flour or cake flour
- 6 g baking powder
- 100 g sugar (white or light brown)
- 70 g vegetable oil
- 60 g water
- zest of 1 orange
for the cream
- 200 g dark vegan chocolate
- 250 ml soy milk (or rice milk or oat milk or almond milk)
- 100 g sugar
- 45 g flour
For the crust whisk together oil, water, grated zest of 1 orange and sugar. Add dry ingredients all at once and mix with a wooden spoon. If mixture is too wet, add 1-2 tbsp of flour. The dough should be soft and not stick to your hands.
Roll out the dough between 2 sheets of parchment paper and refrigerate while you make the cream.
In a saucepan mix together chocolate, sugar and flour. Stirring constantly on very low heat melt the chocolate until a paste forms. Turn off the heat and slowly pour in the milk, stirring constantly. Bring mixture back to a simmer, then pour into a clean bowl, cover with parchment paper and refrigerate to cool.
Meanwhile wash and cut strawberries in half.
Pour chilled cream into the crust, lay some strawberries on top and bake in preheated oven at 180 for 30 min. If the pie starts to get too brown on top, lower down the temperature to 160.
Remove from oven, let cool down then refrigerate for 4 hours!
Lots of love and #iorestoacasa