Hey guys and gals! Vegan online magazine Plant Based Cooks asked me to collaborate with them and create a kick-ass vegan recipe.
So I let my creative juices flow and then this delicious vegan mocha chocolate pie happened. One of my very favourite pies ever! And it’s pretty damn festive, too.
Check out their website here → Plant Based Cooks and my post here → Vegan Mocha Chocolate Pie.
They’re working on a vegan recipe sharing community at the moment so make sure to follow them to stay in the loop.
Ok, so here we go:
I’ve professed my love for chocolate in about 36875 posts on My Vibrant Kitchen.
I LOVE chocolate, it’s the only thing that can possibly trump my obsession with autumnal and Christmas-y food.
Chocolate recipes also happen to be my most shared posts. So when I was asked to create a little something for Plant Based Cooks it had to be a chocolate pie.
To make it a bit more interesting, give the pie a little oompf, you know, I added a little lot of coffee. 3 espresso shots to be exact – coffee’s become another obsession of mine lately.
After several baking sessions and a few tweaks here and there the pie turned out brilliantly, one of my favourite creations so far.
Firm yet super creamy, intensely chocolaty with a crispy pie crust and a mocha layer that packs quite a bit of a punch.
If you make this recipe at home be sure to tag your photo #myvibrantkitchen. I love seeing all your beautiful recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter below to get the latest recipes, vegan lifestyle tips and travel diaries straight to your inbox.
- For the pie crust:
- 1 cup flour
- 2 Tbsp white sugar
- ¼ cup cocoa powder
- pinch of salt
- ½ cup cold margarine
- 2 Tbsp ice water
- For the mocha layer:
- ½ cup soy yogurt
- ⅓ cup cashews, boiled or soaked
- 1 tsp vanilla extract
- 3 tsp lemon juice
- 3 tsp cornflour (called cornstarch in the US)
- pinch of salt
- 100g melted dark baking chocolate
- ¼ cup water
- 3 Tbsp instant coffee
- 2 Tbsp sugar
- 1 tsp cocoa powder
- For the chocolate layer:
- ½ cup coconut milk
- 200g dark chocolate
- Place the flour, sugar, cocoa powder, salt and margarine in a big mixing bowl and combine using a fork.
- When you have a crumbly dough texture add the ice water (I added a few ice cubes to a small bowl of cold water). Use your fingers to knead the dough until well combined, then form a ball and place it in a greased pie dish.
- Using your fingers press the dough flat and work it up the sides of the pie dish as high as you can. Pop it in the fridge.
- For the mocha layer soak the cashews overnight or boil them in water in a saucepan for 5 minutes to soften them.
- Boil the kettle and add ¼ cup of boiling water to a cup of 3 Tbsp of instant coffee. Stir until combine and set aside to cool.
- Chop then melt the dark chocolate in a water bath on the hob or place it in the microwave on the lowest heat setting until it starts melting and stir until the chocolate is liquid (be careful not to burn it!).
- Place the soy yogurt, drained cashews, vanilla extract, lemon juice, cornflour, salt, melted dark chocolate, coffee, sugar and cocoa powder in a blender or food-processor and blitz until smooth and creamy.
- Take the pie dish out of the fridge and pour the mocha mixture into the unbaked pie crust.
- Lift the pie dish of the counter about 1 cm and carefully let it fall down again. Repeat a few times, you will be able to see some bubbles come to the top and pop.
- Pop it into a pre-heated oven and bake for 35 minutes at 180˚C.
- Once the pie is out of the oven prepare the chocolate layer by bringing the coconut milk to a boil in a saucepan. Once it starts bubbling take it off the hob and stir in the chocolate chunks until they're completely melted.
- Pour the chocolate cream on top of the mocha layer and let it cool on the counter for 15 minutes.
- Add decorations if you like, I used chopped hazelnuts and pop it in the fridge for 3 hours.