Chocolate and Peanut Pie

chocolate and peanut pie

Ingredients icon-ingredients

*For a 14cm diameter cake tin or ring.

  • Vegan Sablé (pie crust)

  • 175g Wheat flour

  • 50g Brown sugar

  • 1 pinch of Cinnamon

  • 90g Margarine

  • 20ml (2 tablespoons) Vegetable milk

  • Peanut Filling

  • 50g Tofu

  • 17g Peanut butter

  • 8g Powdered sugar

  • Grinded Peanut

  • Chocolate Mousse

  • 20g Cocoa powder

  • 30g Lukewarm water

  • 225g Tofu

  • 75g Dark chocolate

  • 1 tablespoon Agave syrup

  • 8g Powdered sugar

  • Chocolate Icing

  • 75g Sugar

  • 75g Water

  • 150g Dark chocolate


  • For the pie crust.

  • 1.Prepare the recipe for the vegan sablé.

  • 2.Spread a bit of flour in the working surface, and spread the dough. Give it the desired thickness (not too thick so that it bakes properly), and cut it to the size of the mold you are going to use.

  • 3.Bake it on its own, poke the dough with a fork, cover it with baking paper and place some weight over it (chickpeas or dried legumes) to keep it from rising. Bake at 200ºC for 10 minutes. Then, take out the chickpeas and the baking paper and bake for another 5 minutes approximately, until golden.

  • 4.Leave it to cool and put aside.

  • Preparing the peanut filling.

  • 1.Blend the tofu, peanut butter and powdered sugar until smooth.

  • 2.Out of the blender, add the grinded peanut and mix it well.

  • 3.Cover a plate, or flat surface, with plastic film. Place a cake ring smaller than the one use for assembling the entire cake and fill it with the mixture.

  • 4.Freeze.

  • Preparing the mousse.

  • 1.Dissolve the powder cocoa on lukewarm water. Leave it to cool.

  • 2.Melt the chocolate.

  • 3.Blend the tofu partially. Add in the melted chocolate, the powdered sugar, the agave syrup and the cooled dissolved cocoa. Blend all the ingredients until creamy and smooth.

  • For the icing.

  • 1.In a saucepan, boil the sugar and the water to prepare a syrup.

  • 2.Stir in the chocolate and cook over a medium heat, until the chocolate melts and the mixture is smooth. Reach the 110ºC (stringy state), hat is, so that when grabbing a drop of the icing with two fingers, it creates a strong and consisten thread, not breaking. Click HERE to see how it is done!

  • 3.Pour it in a bowl so to cool the icing down. Shake it softly to remove the air bubbles.

  • Assembling.

  • 1.Pour one third of the chocolate mousse over the baked and cooled pie crust.

  • 2.Place the peanut filling in the middle.

  • 3.Cover it with the rest of the chocolate mousse. Smooth it out with the help of a spatula. Cover it with plastic film and freeze it.

  • 4.Once frozen, unmould it with a blowtorch.

  • 5.Cover it with the icing.

  • 6.Cover the edges of the pie with shaved chocolate and decorate it to taste.

  • *Multiply by 4 all the ingredients to prepare a bigger pie (22cm cake tin or ring). The quantities of the pie crust ingredients as enough for a 22cm pie.

  • *When using tofu for a mousse, it is important to blend it properly to get a smooth and lumpless result.

  • *Be careful with the icing, because of its density, if it gets too cool, it will be very difficult to spread it over the pie. In the same way, it's fundamental for the pie to be completely frozen before applying the icing.


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