Vegan PB-Chocolate-Pie with Raspberries

Vegan PB-Chocolate-Pie with Raspberries
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 305.1
  • Total Fat: 21.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 48.4 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 4.1 g
  • Protein: 8.2 g

View full nutritional breakdown of Vegan PB-Chocolate-Pie with Raspberries calories by ingredient
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Introduction

No baking required! This is an easy vegan pie with an almond-chia-oat crust, peanut butter cream, fresh raspberries and a rice milk chocolate ganache! No baking required! This is an easy vegan pie with an almond-chia-oat crust, peanut butter cream, fresh raspberries and a rice milk chocolate ganache!
Number of Servings: 8

Ingredients

    CRUST
    100g blanched almonds
    15g chia seeds
    70g rolled oats
    25g agave syrup
    2 tbsp (~25g) liquid coconut oil
    2-3 tbsp plain soymilk

    PB-FILLING
    170g unsweetend peanut butter
    40g agave syrup
    180g silken tofu
    50ml (1/4c.) plain soymilk
    1 tsp agar agar (powder)

    40-60g fresh raspberries, rinsed & drained

    CHOCOLATE GANACHE
    100g vegan rice milk chocolate
    70g silken tofu

Tips

You can use strawberries instead of rasperries if you like.


Directions

For the crust:
Process almonds, chia seeds and oats in a food processor. Add the other crust ingredients and process till you get a sticky dough. Press the dough into a pie dish and put in the fridge.

PB-Filling:
Blend the peanut butter, agave syrup and silken tofu until you get a creamy consistancy. Pour the soymilk into a small plan and stir in the agar powder. Turn on the stove and keep stirring till it boils. Turn down the heat and keep on stirring for another minute. Pour the agar mixture in your blender and blend with the pb cream. Pour the cream onto your crust and spread evenly, press some raspberries into the cream and put it back into the fridge.

Chocolate ganache:
Melt the chocolate and blend it well with the silken tofu. Spread the mixture onto your pie. Keep it in the fridge for at least one more hour, slice it up & enjoy!

Serving Size: makes 8 slices

Number of Servings: 8

Recipe submitted by SparkPeople user MELANIE2110.

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