This was my offering for British Pie Week – a luxurious, silky chocolate and cream indulgence that was wolfed down in our household! You might think the silken tofu in the filling and the whipped soya cream on top would give an unmistakable soya tang to the whole pudding. Well, you’d be wrong – the results are creamy, rich and chocolatey without being ‘too much’ and are sure to please any palate. Go on, you know you want to!
Chocolate Cream Pie (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan) N.B. contains soya
makes 1 small/1 big pie
- 100g/200g dairy-free chocolate biscuits, crushed (I used Tesco Bourbons)
- 25g/50g dairy-free spread, melted
- 85g/170g dairy-free dark chocolate, melted
- 2tbsps/4tbsps golden syrup
- 250g/500g silken tofu, drained
- 1/2 pack soya whipping cream, whipped to soft peak (I used Soyatoo)
- cocoa powder, to dust
– Preheat the oven to 180 degrees Centigrade/Gas Mark 4
– Grease a loose bottomed flan tin
– Mix together the chocolate biscuit crumbs with the melted dairy-free spread
– Press into the bottom on the tin and bake for 15 minutes. Cool.
– Cream the tofu in a food processor until smooth.
– Pour in the melted chocolate and syrup, pulse until fully combined and smooth.
– Pour onto the biscuit base and chill in the fridge to set (at least 1 hour)
– Remove from the fridge and unmold
– Whip the cream and dollop on top of the chocolate layer
– Sprinkle with cocoa powder