In my ongoing effort to be a team player and live as friend rather than foe to my fellow veegs I have created this beauty. It is light, flavorful and by god it’s delicious. I’m starting to believe that the best way to incorporate veganism into your life is via desserts.
Our wedding featured a vegan chocolate raspberry mousse cake and I am still analyzing how the f a cake that feels so downright naughty could be vegan! But it is, and frankly this recipe was so simple and tasty I think the vegans win this one (that’s fine, we will always have mac and cheese).
This recipe is made with one half of those massive avocados (they also go by the beautiful name of a choquette avocado). I find that they have a milder taste and work wonderfully in this recipe. This will make you enough for two 8 inch tins and is the perfect easy thing to throw together the night before to bring to a party (and keep the other one for yourself!).
Chocolate Ginger Pie (Vegan)
- 1/2 a gigantic avocado
- 1/2 a can of coconut cream (~7oz)
- 2 bars(~7oz) dark choc (~70%)
- 2 cups of gingersnaps
- vegan margarine, 4 tbsp (3 tbsp for base, 1 for choc mix)
- chopped chocolate chips, 1tbsp
- chopped little crystallized ginger bits, 2 tbsp
Refrigerate your coconut cream for about an hour.
Line cake tins with wax paper for easy removal.
Take your gingersnaps and crumble them up with 3 tbsp of vegan marg and then press into your cake pan. Bake on 350 for 10 minutes. Take out and let rest.
Chop up your crystallized ginger and choc chips into very tiny little pieces.
Take out cooled coconut cream and beat for about 7 minutes.
Mush up your avocado and then add in a drop or two of vanilla essence. Melt chocolate with tbsp of veg marg in microwave or double boiler. Add melted choc to avocado and blend in until fully incorporated and there are no avocado bits. Mix in choc and ginger pieces. Fold in whisked coconut cream. Put into cake tins, smooth out and let set in fridge for around 2 hours.
