Chocolate Pie

I really should stop with the Vegan baking experiments. "Why?" I hear you cry. Because someone has to eat them and I share my house with a diabetic so that duty is left solely to me. A tough job I know - but someone's gotta do it. Whilst I always reduce the sugar content in all the recipe's I make - they are still not diabetic friendly. Though friendlier than most admittedly. My partner will treat himself to a slice or two of cake for his mid morning snack but he does have to limit himself. Bless. Anyhooo....I made Chocolate Pie for pudding tonight (I don't usually make puddings - we are a one course household unless it's a special dinner party) and my beloved saved himself from eating a load of pasta which we had for our main course, so as he could have a slice of Chocolate Pie. He was glad he did. The verdict? "That's Chocolate Pie that is."


evestirs said...

nice! did you make the up the recipe from scratch or is it a book?

Anonymous said...

Mind if I take a dive headfirst into your cake? That looks scrummy!

Jeni Treehugger said...

evestirs it was very simple. One package silken tofu (349g)2 Tablespoons Arrowroot, 10 oz Chocolate, 1/4 Cup Soya Milk and 2 teaspoons Vanilla Essence.
Whiz it all up in a blender and pour into pie case.
The pie case was 12 Digestive biscuits smashed up with 3 Tablespoons of melted marg and 2 Tablespoons of Soya Milk added. They were then pushed into a pie dish to make the crust.
Pour in the chocolate mix and bake in the oven for 30 mins at 180 degrees. Keep an eye on it - I had to cover mine with foil after 10 mins but that's because my oven is pants.
Take out of oven and chill in the fridge for 2-3 hours.

The chocolate mix also makes a wonderful mousse. Just chill it as is for a couple of hours.

Seriously good!

evestirs said...

thanks so much for the recipe!

i'm gonna give this a whirl :)