Quite a mouthful ehh?? Well, I really couldn’t resist putting all the main ingredients into the name of this pie, because they are all so important! I called it a love pie because I had a dear friend come over for dinner whom I had not seen in a long time, so I thought I would serve something with love! What better than a decadent, beautiful chocolate pie?
Makes: 1 8″ – 9″ springform pan
For the base, I made a large amount because I wanted the base to be thick and also go up the sides of the pan. Decrease the amounts if you don’t want this, but I thought I’d explain why there is one cup of butter there! 🙂
- 3 cups digestive biscuit (graham cracker) crumbs
- 1 cup vegan butter
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup quick oats (porridge oats)
- 250g dark chocolate
- 1½ pack silken tofu (1 pound)
- 1/4 cup maple syrup
- 1/4 cup sugar
For the base. Pre-heat your oven to 375°F/190°C/gas mark 5 and lightly grease your sprinform pan (or you could use pie dish). Now melt the butter in a small saucepan and add in the 1/2 cup sugar and 1/2 cup peanut butter and stir. Turn off the heat and add in the crumbs and oats. Stir until you have a thick and sticky mixture. Press this into your pan, pressing up the sides, making it as thick as you’d like. Bake in the oven for about 10 minutes, but check it often. Once it is done, take out and cool.
Whilst it is cooling, make the filling. In a food processor, blend the tofu until creamy. Melt the chocolate (use your favourite method) and swiftly add to the processor before it starts to harden. Blend until the chocolate is incorporated. Now add in the sugar and maple syrup. Blend again until all smooth and lovely.
Now pour the mixture into your cooled and prepared crust. Place in the fridge for 2 hours or for maximum results, overnight. You can decorate it after about an hour in the fridge, so long as the top has firmed up a bit. I used raspberries and the frosting.
For the Peanut Butter Cream Frosting:
- 1/2 cup vegan butter
- 1/2 cup smooth peanut butter
- 1/4 cup cocoa powder
- 2 cups icing (powdered sugar) sugar
- 1/2 teaspoon vanilla essence
- splash of almond/soy milk for thinning
Beat the butter in a bowl until smooth then add in the peanut butter,vanilla and a dash of milk. Gradually add in the sugar and the cocoa powder. Beat until all nice and whippy and add more milk if needed. Decorate the pie with this as you like, I just put it around the edges, I think to cover the pie with it would be a little too much 🙂
Now time for the nominations! I must thank Better Bites for nominating me for the Super Sweet Blogging Award! She has an amazing blog and I’m honoured to be nominated by her! The rules for nominees are:
1. Give credit to the person who chose to nominate you.
2. Answer the “Super Sweet” questions.
3. Nominate a “Baker’s Dozen (13) blogs.
Here are my answers to the Super Sweet Questions:
1. Cookies or Cake? I have to say Cake!
2. Chocolate or Vanilla? A delightful mixture of them both!
3. What is your favorite sweet treat? Vegan chocolate truffles and my cheesecake!
4. When do you crave sweet things the most? Breakfast time
5. If you had a sweet nickname, what would it be? Daffy Duck! (My middle name is Daphne)
My nominees are:
- Mama et de bébé hawk
- Versatile Vegan
- Eating Whole
- Go eat a food
- The Vegan Green
- In the living Well
- Vegan Flavorista
- In my Bowl
- An Unrefined Vegan
- Veggie T.Q
- Veg Coast
- Wooden spoon and Threaded Needle
One more picture! Right. Now I’m off to study/revise!