Ingredients

Vegan Pastry Case

  • 225g plain flour
  • 2 tbsp icing sugar
  • 1/4 tsp salt
  • 100g vegan margarine or butter, chilled and cut into cubes

Vegan Silk Filling

  • 1 can coconut cream, refrigerated overnight
  • 300g silken tofu
  • 100g icing sugar
  • 200g dark chocolate (vegan), melted

Vegan Cream Topping

  • 1 can coconut cream, refrigerated overnight
  • 50g icing sugar
  • Vegan dark chocolate gratings, to serve

Steps

Vegan Pastry Case

  1. Put the flour into a large mixing bowl.
  2. Stir through the icing sugar and salt, then add the chilled margarine cubes.
  3. Use your fingers to mix together the flour and fat, until it’s like breadcrumbs.
  4. Stir in a tablespoon of water at a time, until the pastry comes together.
  5. Shape it into a ball then wrap it in a cling film and chill for 30 minutes.
  6. Preheat the oven to 180C (160C fan).
  7. Roll out the pastry to 0.5cm thick and use it to line your pie tin.
  8. Trim the edges and prick your base with a fork, then return it to the fridge for one hour.
  9. Line the pie case with baking paper and fill it with baking beads, then bake it for 30 minutes until cooked through.
  10. Remove the baking beads and paper, and return it to the oven for 10 minutes to color, then leave it to one side to cool.

Vegan Silk Filling

  1. Strain the chilled coconut cream, discarding the water, and put it into a food processor.
  2. Add the silken tofu and icing sugar, then blitz until smooth.
  3. With the motor running, drizzle in the melted chocolate and process until it’s well mixed together.
  4. Pour into a prepared pastry case and chill for 4 hours, or overnight.

Vegan Cream Topping

  1. Strain the second can of chilled coconut cream, discarding the water, and put it into a large mixing bowl.
  2. Use an electric whisk to beat the cream until light and fluffy (this will take a few minutes).
  3. And in the icing sugar and whisk to firm peaks, then pile it on top of the set pie filling.
  4. Grate extra dark chocolate on top, then serve.