Mar 2, 2014

Chocolate Cream Pie

It's been a while. Apologies if anyone had been checking in just to see that picture of chips again - . Well, at least it was a good picture this time. Appropriate too as the the chips really have been down. We've been back from India, arriving in the worst month here in the UK and having to look for a permanent flat whilst staying in a temporary Air B&B with time running out..



There's always time for chocolate pie though. Especially as during this time of dashing around at a moments notice to look at another 'amazing flat you need to see before it goes today'; it's been Valentine's and Theresa's Birthday. I'm ashamed to say, in a foreign kitten without all my stuff around I could hardly manage anything more special than this. 

Funnily enough, even without a special dinner or valentines' gift she was actually quite satisfied with this offering. I must try it more often when I'm in trouble with her (often). But I was also surprised how good it was. This is definitely worth trying when you're on the back-foot..

Chocolate Cream Pie (makes one 9" pie)

For the crust

1 cup oats
1/2 cup spelt flour
1 tbs unrefined sugar
1/4 cup oil or butter
1 tbs milk or water
pinch of salt

  1. Preheat your oven to 350 degrees and grease a 9" pie plate
  2. In a large bowl sift the oats, flour, sugar and salt together. Then rub in the butter until you have a texture of fine-breadcrumbs. Now stir in the milk and press, firmly, into your pie-plate. 
  3. Bake for 10 minutes until slightly browned. Take out and cool on a rack. Keep the oven on, you'll need it again.

For the Filling

1 cup milk or non-dairy milk
1/2 cup silken tofu
1/4 cup cashews (soaked overnight if possible and then drained)
1/4 cup good quality cocoa-powder (I use Green & Blacks)
1/4 cup agave or maple syrup
1 tsp agar flakes


  1. Meanwhile, as the crust bakes, make the filling. Place a 1/4 cup of the milk in a small saucepan with the agar flakes. Place on a low heat, stirring regularly, for about 10 minutes until the flakes are completely dissolved into the milk.
  2. At the same time, place the rest of the ingredients in a blender an blend, on and off for a few minutes until you have a very smooth mixture.
  3. Pour the agar-milk mixture into the blender and briefly blend again.
  4. Pour over the base and smooth. Bake for 20 minutes, then cool for half and hour before places in the fridge. Wait at least a couple of hours until the pie cools and firms up before serving.

2 comments:

  1. Welcome back, this pie looks delicious and tasty too.Good luck with the flat hunting.

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  2. Thanks Nanya, we found a place! So lots more recipes coming up as we get used too our new kitchen..

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