Vegan Chocolate Ganache Pie
- Crust
- 1½ cup shredded coconut
- ⅓ cup agave syrup
- ¼ cup coconut oil
- Filling
- ⅓ cup raw cacao powder
- ¾ cup full-fat coconut milk
- ½ cup raw coconut oil
- ⅓ cup raw agave nectar
- 1 teaspoon vanilla extract
- 3 ounces of vegan sea salt chocolate (I prefer Alter Eco but any other dark chocolate works as well)
- ¼ teaspoon sea salt
- Preheat your oven to 400F.
- Combine all crust ingredients in a food processor and blend until evenly moist.
- The dough should be a little sticky and you should be able to press it into a lightly greased round baking tin.
- Bake for about 5 minutes but always keep an eye on the oven. The crust is ready when slightly brown on the edges.
- Allow to cool down for at least 20 minutes.
- For the filling place the chopped chocolate(pieces) in a small bowl
- Heat the coconut milk and the coconut oil in a in a small pot and then pour over the chocolate.
- Don't do anything for the next 2 minutes
- Then mix carefully until all the chocolate is melted.
- Add vanilla and cacao powder and agave syrup and then pour the chocolate ganache evenly over the chilled crust.
- Chill in the refrigerator for 2-3 hours, until the ganache is firm.
- Sprinkle a bit fine sea salt as a garnish and serve.
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at https://vanillacrunnch.com/vegan-chocolate-ganache-pie/
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