Vegan and Gluten-free pie with a delicious filling of cream and chocolate ganache!
Per la ricetta in ITALIANO, clicca QUI!
When I made this pie I had little hope it could turn out good. In fact I didn’t even bother taking my usual step-by-step pictures.
I was instead blown away by how GOOD this turned out. A flaky crust with a creamy filling, all vegan and gluten-free, I couldn’t believe it!
The process is simple, but if you have any questions, feel free to ask by commenting to this post or by PM me on IG @the_fit_mediterranean.
for the crust
- 150 g rice flour
- 60 g corn starch
- 25 potato starch
- 15 g almond flour
- 105 g oil
- 80 g coconut sugar
- 1 tbsp GF baking powder
- 2 flax eggs (2 tbsp ground flaxseeds + 6 tbsp water) – or 2 organic eggs for non vegan option
for the filling
- 100 ml full fat coconut milk
- 250 g tofu
- 80 g erythritol sugar
- 1/2 tsp vanilla bean paste or 1 tso vanilla extract
- 3 tbsp corn starch
for the ganache
- 90 g dark vegan chocolate
- 90 g full fat coconut milk
For the crust in a bowl mix all the ingredients together until you get a soft and firm dough. Press the dough at the bottom of an 8 inch pan which you have previously greased with oil and dust with flour.
In a food processor blend all the ingredients for the filling. Pour them into the pie shell and bake in pre-heated oven at 180 for 45-50 min or until centre is settle.
In a saucepan bring coconut milk to a gentle boil, remove from the heat and stir in chopped chocolate until completely dissolved.
Pour the ganache on top of your pie and refrigerate for a few hours.
If you make this recipe, tag me on IG @the_fit_mediterranean