Sunday, 9 September 2012

The Ultimate Chocolate Fudge Pie - Vegan

What a beautiful weekend it has been  London, you have made me smile!

I have managed to keep myself to roughly around 90% vegan these days.  I am still continuing my challenge I set for myself and I am really enjoying learning about all these new foods and recipes etc.  

Now, I have already cooked one vegan dessert in the past.  The Ultimate Chocolate Fudge Pie from the lovely Chocolate Covered Katie.  The recipe is AMAZING and I knew it was a winner after originally making it last year.

Here are the ingredients as followed from her blog:
  • 1 package silken or firm tofu (such as 12.3 oz Mori-Nu or Mori-Nu lite)
  • 1 tsp cocoa powder
  • 1 tsp pure vanilla extract
  • 2 tablespoons milk of choice
  • scant 1/8 tsp salt
  • 8 to 10 oz chocolate chips (a little over 1 and 1/3c or more)
  • 2-3 tablespoons agave or other sweetener (When I make this just for me, I omit)
  • optional: extracts, flavorings, or liqueurs
 
The tofu I used was just bought from the local super market.  Make sure you rinse and dry the tofu once you get it out of the packet.  As you can see, I dried mine with paper towel.  I had to press it quite a few times, firmly, to remove most of the moisture.  Looks amazing right?  Feels just as good as it looks, by the way.

Basically all you need to do is combine all the ingredients, then add the melted chocolate.  You can see here I used the Mint Chocolate from Holland and Barrett.  They are currently having a sale where you can buy one, get one half price.  I totally took advantage of that this last week.  Cough Cough, banana soy milk....

I use a hand blender to mix everything in a large bowl.  The melted chocolate starts to firm up fairly quickly so make sure you spoon it into your dish quickly.  Then pop it in the fridge to set.  The longer you leave it, the firmer it will be.

Tell me this doesn't look amazing?  I know my photography doesn't do it justice, but seriously, would you say no?

For the biscuit base I used the following ingredients:

Dairy free soy spread and vegan ginger cookies.

I used the whole packet of biscuits and threw them in the blender to make crumbs.  Then I used around 50g of spread, melted.

It doesn't look too attractive but my goodness - the ginger just adds to the all over awesomeness of this pie.  Oh, by the way, cook the base in the oven at 180deg c for 7mins.  Then you need to let it cool before you spoon the fudge mixture in.

Try this at home.  Trust me  Thank me later :)

No comments:

Post a Comment