Chocolate Gingerbread pie – Vegan

mmmmm…..chocolate…
I have been trying to bake less lately. It seems that this is not making my readers very happy. “Where are the cakes?” “Where is the chocolate?” you are asking… My answer is: “on my hips, and around my middle and on my thighs and on my dog’s neck!!” Despite my efforts to eat whole and healthy, there is still such a thing as eating too much – and I have perfected this to a tee!
OK, scrub that, lets start again..
One can never have enough chocolate! Never. Ever..
This weekend I am going interstate and need to take something transportable & vegan & coconut free for a party. OK. So feeling a bit creative but unmotivated to go shopping, I have created this tart with what I had in my fridge. One might call it a pie if one was American! I need to freeze it so I can transport it frozen and then defrost it when I get there. I cooked the tart shell and will use the tin to transport it in as a ready-made container. If you want to keep this a vegan and raw tart, don’ t cook the base! And to add a bit of bling I have put some gold leaf on the top so I don’t have to decorate it when I get to my destination. You could of course, cover the pie with ganache or coconut cream or even toasted almonds or strawberries. You can’t go wrong with chocolate so I hope it will be a hit!
160g raw almonds 60g pitted dates 1 knob fresh ginger 50g macadamia oil pinch salt dash of water if required Add all of the ingredients and process on SP 6 for about 20 seconds until a dough forms. Press into a tart tin and bake at 150ºC for about 15 minutes.
Awesome! This looks worthy of any increase in thigh measurements. I caan see a slice or two being a perfect after yoga practice food. So I’m definitely going to try making it in the next few weeks… I don’t have psyllium and do not need more fibre in my very veggie based diet so won’t be shopping for any. Do you think ground chia would do the trick.. The psyllium is to thicken I gather?
Yes the psyllium is to thicken but chia should work too. Make sure you grind the chia very finely as it can be a bit gritty.