Vegan & Gluten-free Pie with Cream and Chocolate Ganache

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



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.