Contributing Monkie vegalicious
Published on March 6, 2009
Chocolate Chestnut Blackbottom Pie (vegan)
Recipe by Veganlicious
I think these are the richest, most decadent things I’ve ever made. Very chocolaty in flavor and lovely and smooth in texture.
Serves 4 people
For the Ingredients:
350 grams (12.3 oz) sweetened chestnut puree
100 grams (3.5 oz) pure chocolate (dark chocolate bar)
12 vegan chocolate waffer cookies or vegan Oreos
2 Tbs. vegan margarine
2 Tbs. coconut oil (optional)
Vegetarian whipped cream (e.g. Soyatoo! Soy Whip) and chocolate leaves as garnish
Step 1 Using a food processor, turn the chocolate cookies into fine crumbs. Melt the vegan margarine and mix into the chocolate cookie crumbs.
Step 2 Press the cookie crumb mixture into the bottom of a pie form or individual forms.
Step 3 If you have pre-made chestnut puree, open the jar or can and place in a large bowl. If you do not, see instructions below on making chestnut puree.
Step 4 Using a double boiler or bain marie, melt the chocolate and the optional coconut oil. (I was afraid it would not solidify with just the chocolate, so I added the coconut oil but it was not necessary.)
Step 5 Mix the melted chocolate into the chestnut puree until well blended.
Step 6 Place in the refrigerator for 10 minutes to become a bit more solid and easier to work with.
Step 7 Place a generous layer of the chocolate chestnut mixture on top of the black bottom crust.
Step 8 Chill in the refrigerator for 1 hour before serving.
Step 9 Garnish with chocolate curls, leaves Soyatoo or whatever you find attractive.
Step 1 For each 250g peeled boiled chestnuts, add 3/4 cup soy milk and half cup water.
Step 2 Bring to the boil and simmer for 30 minutes until soft.
Step 3 Cool and blend in food processor.
Step 4 Add about 2-3tablespoons of sugar, or sweeten to taste.
Since they are so rich, you can make smaller individual servings.