Chocolate is addictive! When I was a child, it was my favourite/go-to candy and I would eat it till my tummy hurt. When I became vegan, I was worried that I won’t find a good chocolate dessert but I couldn’t be more wrong! When mixing 80%-100% pure cocoa with coconut cream, you create the most creamy, decadent chocolate heaven!
I’ve experimented with this recipe 6 times till I got it right – I struggled with the texture of the creams because I wanted both the berry and chocolate creams to have the same consistency. Try this recipe and let me know what you think about it!
Visit www.veggibitch.com for the recipe.
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Chocolate Berry Pie
Equipment
- Blender
- Oven
- Stove
Ingredients
- 1.5 Cup White flour
- 1/2 Cup Vegan butter
- 3/4 Cup Sugar
- 1.5 Cup Coconut cream Heavy cream
- 1/4 TSP Salt
- 3-4 TBSP Ice water
- 1.25 Cup Walnuts
- 1/2 Cup Cocoa powder
- 1 Big Lemon
- 2 TBSP Corn starch
- 1/2 Cup Water
Instructions
Pie Crust
- In a bowl, add the flour, 2 TBSP sugar, 1/4 TSP salt. Whisk together so they are thoroughly combined.
- Add 1/2 cups vegan butter - add and gather until it is evenly combined into the flour. Slowly add the ice water.
- Gently bring the dough together with your hands. Create a ball.
- Press the dough against the pie dish till it's evenly spread on the pan.
- With a fork, poke holes in the dough on the surface and the sides of the pan.
- Place in the freezer for 30 minutes. Preheat oven to 400F.
- Bake for 15-20 minutes. Rest at room temperature.
Berry Jelly
- In a pot, add 1.5 cups of berries (frozen or fresh).
- Simmer over medium-low heat for about 5-10 minutes till the berries break down. Add 2 TBLS sugar and mix.
- In a small bowl add 2 TBLS corn starch and 1/2 cup of water. Mix till you get a smooth, watery consistency.
- Add the mixture of corn starch/water into the pot and mix the berry puree till the starch is fully absorbed.
- Remove from the stove and transfer the berry jelly into a blender. Add the juice of one lemon and blend till you get a smooth consistency.
- Put a 1/4 cup of the berry jelly on the side, and spread the rest on the pie crust (on the bottom and sides). Place in the freezer for 30 minutes.
Berry Cream
- In a blender, place 1/4 cup berry jelly, 3/4 walnuts, 1/2 cup coconut cream and 1/3 cup sugar. Blend till smooth and then spread a layer of the berry cream on top of the berry jelly in the pie dish. Place in the freezer for 20 minutes.
Chocolate Cream
- In a blender, place 1 cup of coconut cream, 1/2 cup of walnuts, 1/2 cup of cocoa powder, 1/3 cup of sugar. Blend till smooth and then spread a layer of the chocolate cream on top of the berry cream in the pie dish. Place in the fridge for 3-4 hours. Decorate with fresh berries, mint or basil leaves and shredded nuts or chocolate.
