Vegan Chocolate Pie with Buckwheat Crust
Ingredients
Crust
- 1 1/2 cups buckwheat, ground
- 1/2 cup almond meal
- 1/4 cup pure maple syrup
- 3-4 tablespoons coconut oil
- 1 tablespoon cocoa powder
Filling
- 1 can full-fat coconut milk
- 1 cup almond milk
- 1/4 cup cocoa powder
- 2 tablespoons cornstarch
- 100g dark chocolate
- 1/3 cup pure maple syrup
- 2 teaspoons vanilla
- 1 teaspoon agar agar powder
Preparation
Preheat oven to 180°C. Grease an 8x8 inch tart pan. Set aside.
In a food processor, grind buckwheat until finely ground, then add almond meal, cocoa powder, coconut oil, and maple syrup. Pulse until well combined.
Firmly press the mixture into the bottom and up the sides of the tart tin. Bake for 12-15 minutes until golden brown. Transfer to a wire rack and let cool.
Pour coconut cream, almond milk, dark chocolate, maple syrup, and vanilla into a medium pan. Place on low heat.
When the mixture is warm, add cocoa powder, cornstarch, and agar-agar. Stir constantly until agar dissolves and mixture boils for 30-60 seconds.
Pour the mixture into the cooled tart crust and refrigerate for at least 4 hours to set. Top with fresh berries and serve. Enjoy!
