Chocolate Ganache Pie

It's been so long since I shared a recipe. I figured it was time :-). I've made this Chocolate Ganache Pie from 30-Minute Vegan before. The pie was better than last time. This is cooked and vegan, and if you make the crust yourself, it can be gluten-free. If you buy a pre-made crust, then it won't be.

I know this can be made raw. A live crust is as simple as blending dates and almonds in a food processor. The filling is something I'm going to play with, and I have a solid idea. Until then, here's the original version.

Chocolate Ganache Pie (V)

INGREDIENTS
1-1/2 cups vegan dark chocolate chips (preferably grain-sweetened)
1/2 cup pure maple syrup 1 (12.3-ounce) package Mori-nu firm silken tofu
1 tablespoon vanilla extract
1⁄8 teaspoon sea salt
1 premade pie shell
PREPARATION
1. Melt the chocolate chips by heating them in a double boiler over medium heat until the consistency is smooth, lump-free, and creamy, stirring only once or twice.

2. Meanwhile puree the maple syrup, tofu, vanilla, and sea salt in a food processor until smooth. When the chocolate is thoroughly melted (about 20 minutes), add it to the food processor and blend well.

3. Pour the mixture into the pie shell and chill until firm all the way through, about 1 hour.

NOTE: This dish will come out sweeter if you use the more common semisweet chocolate chips, which contain cane sugar. Sunspire sells a variety that we prefer, which is grain-sweetened, but either one will work—sweeten to your heart’s content.

Also, when melting chocolate in a double boiler (which can also be any glass or stainless-steel bowl set on top of a pot with 1 to 2 inches of boiling water in it), be absolutely sure that both the bowl and anything you use to stir the chocolate with are completely dry. A good way to make sure the melting pot or bowl is dry is to start heating it before you put the chips in; this will dry out any moisture. The slightest droplet of water will “seize” the chocolate, leaving it lumpy and devastatingly imperfect looking. But surely do not cry over broken chocolate; everyone still loves to lick it up and your lumpy little pie will still taste divine.

This is the tofu, maple syrup, and sea salt in the food processor. Get it smooth.

Put the chocolate chips in bowl over boiling water.

Stir until the chips melt. Raymond did this part for me. Kids love playing in the kitchen!

After pouring the chocolate in the food processor, blend with the other ingredients. This is what it will look like.

Pour into the shell and let sit at least an hour. Overnight is best. You'll have a pie that no one will believe is vegan.

Here's a gluten-free pie crust recipe:

Graham Cracker Crust (GF)

INGREDIENTS

1 1/2 cups gluten-free graham cracker crumbs or crushed cookies of choice

1/2 teaspoon cinnamon

6 tablespoons vegan margarine

PREPARATION

1. Preheat oven to 350 degrees. Use margarine to grease bottom and sides of a spring form or pie pan. Set aside.

2. Mix graham cracker crumbs, cinnamon, and melted margarine together.

3. Press mixture into prepared pan.

4. Place in preheated oven and bake for 10-12 minutes. Cool on a rack before adding filling.

Love,

Althea

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Chocolate Ganache Pie