Herbivorous Easter Pie

Because Bunnies are vegan and still love chocolate….

Delicious Chocolate Tart


Crust: 3/4 Cup Roasted Peanuts or Sunflower Seeds (or Granola)
1 3/4 cups Rolled Oats
1/4 teaspoons salt
1/4 Coconut Oil (melted)
2-3 tablespoons of maple syrup
1/4 cup of cacoa nibs
Filling:
1 can of full fat coconut Milk chilled 24 hours in the fridge
150 g of dairy free chocolate wafers or chips (bulk barn has them. If you want Soy free
then Enjoy Life Brand)
1/3 cup of Superior Red Cacoa powder (bulk barn)
1/3 cup of maple syrup


Preheat the over to 350’F.
Combine all of the dry crust ingredients in a food processor and process into coarse crumbs.
Add in coconut oil and maple syrup and stir.
Pat down into the pie plate. You can cut strips of parchment paper to place under the crust as
handles for when it comes out of the freezer later.
Cook for 15 minutes or until brown on the edges
Let cool completely.
In a saucepan, scoop out the solids in the coconut milk and place in a saucepan. Place only 2/3
of the coconut water into the saucepan and use the rest for another purpose.
Add in the remaining ingredients and heat on a low boil until all melted.
Pour onto cooled crust and place in the freezer for minimum 4-6 hours or overnight.
Serve with aquafava and caramel sauce

Aquafava Whipping Cream
Drain a can of chickpeas and save the water. Use the chickpeas to make hummus or
something else delicious
Using the wisking attachment on your mixer, wisk the chickpea brine at high speed until it starts
to form peaks. This takes about 10 minutes.
Add in 1/3 a cup of vanilla sugar.
Continue wisking until the desired consistency.
Serve over chocolate tort


Easy Caramelly Sauce
1/2 cup of soft coconut oil (not melted)
1/2 cup of maple syrup
1/4 cup of cashew butter or sunflower butter
2 tbs brown rice syrup
1tsp lemon juice
1/2 tsp sea salt
Combine all in a food processor until smooth. If you store it in the fridge it will thicken up.

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