I have been baking about once a week lately. I have tackled recipes such as Banana Chocolate Chip Bread, Orange Cranberry Bread, Cookies, Peach Crumble, Candied Pears, Raw Chocolate Raspberry Cake, Pumpkin Bread, Pumpkin Pie and Pumpkin Cheesecake Pie. The incredible part about all this is that all the delicious outcomes came from vegan recipes!!! No butter, no eggs, no milk, no animal product of any kind and NO SUGAR. I must confess that my attempt at making vegan brownies was a disaster but some day I will gain my strength back and defeat the many vegan brownie hurdles that consumed me the first time around.
This week, I found a recipe on www.Care2.com. Care2 is a really cool organization that sends its followers newsletters every day with various articles pertaining to topics of your choice. When you sign up, you get to pick topics you are most interested in and they will send you relevant articles every day. Care2 cares deeply about our earth, the environment, being green, renewable energy, being kind and doing good.
The recipe as you can tell by the title is for a vegan chocolate cream pie (I added the “Oh My” part) and it was posted by Angel Flinn. This insanely delicious dessert is cholesterol free and is so simple and easy to make!
A few things to keep in mind. I included the ingredients and instructions for making the crust but I bought a pre-made whole wheat vegan pie crust which is delicious. You can find them at whole foods. Also, this recipe contains Silken Tofu which means their is soy in it. I try to stay away from soy in general but the amount in this recipe is relatively small and having soy once in a while is really not bad for you. It’s only when we replace all dairy products with the soy counterpart (soy cheese, soy milk, soy ice cream…etc) that our bodies end up dealing with a soy overload and extra estrogen. So kick back and get ready to read about the magic that goes into making this kind, guilt free dessert!.
Chocolate Cream Pie
yields one 8″ pie
Crust:
1 cup whole wheat pastry flour
1/4 cup organic sunflower oil
1/2 tsp. vanilla
1/8 cup orange juice
1/2 Tbsp. dry sweetener
1. Sift flour into a bowl. Remove any bran.
2. In a separate bowl, combine wet ingredients and whisk together with sweetener.
3. Mix dry ingredients into the wet. Dough should be wet enough to hold together and dry enough not to stick to your fingers. It is best to use this dough immediately for easy rolling. (Otherwise, wrap and chill until ready to use.)
4. Roll dough between two pieces of wax paper, (dampen a flat surface and place wax paper on it, flattening to remove bubbles) or use flour to keep dough from sticking. Roll from the center outward, until even, about 1/8” thick. Place the rolled dough in a pie plate and gently press it into the plate, covering the sides and bottom.
5. Pre-bake crust at 350° for 6-10 minutes until golden-brown. Let cool.
Filling: 1. Melt chocolate chips*. In a food processor, using the “S” shaped blade, blend all filling ingredients until smooth. * To melt chocolate, use a double boiler. If you do not have one, boil water in a large saucepan. Place chocolate in a smaller one and place this saucepan into the boiling water. Warm chocolate on medium heat, stirring until melted. Top with whip cream! I bought Rice Whip Cream by the brand Soyatoo. It is soy free and so yummy! If you are feeling adventurous, here is a recipe for vegan whip cream.
Whipped Dream (non-dairy whipped cream) 1/4 cup organic soy milk (thick, creamy) 1/4 cup dry sweetener 2 Tbsp. vanilla 1. Pour soy milk into a blender, keeping it just under the tips of the blade. Add sweetener and vanilla. The soy milk will thicken up to a “whipped cream” consistency. You can use this on any of your favorite desserts If anyone tries this recipe which you absolutely should, please let me know how it turns out!! Enjoy!!
2 C. fair-trade chocolate chips (vegan of course)
1 package silken tofu (organic), rinsed and drained
1/4 C. dry sweetener (I used organic Stevia extract though I only needed about 1 tsp. to reach desired sweetness)
1 T. vanilla
2. Pour filling into baked crust. Refrigerate for 45 minutes.
3/4 cup light-flavored organic oil (sunflower)
2. Start by blending this mixture, then turn the blender to high speed, slowly adding the oil.
Oh My! I cannot wait to sample
numnumnumnumnum.
I truly have enjoyed all the delicious treats you have baked up recently & with the enthusiasm you have for this one, I am confident it will be phenumnumnumnumnomial!
Also, very interested in sampling this non soy whip cream. I miss whip cream so much since becoming vego. I used to always have a bottle in my fridge & take a quick shot or two whenever! Once I went vego, i figured whip cream was no longer & option until i saw this bottle of soy whip cream. I got sooo exited about it & was truly dissapointed w/the taste. SO GROSS, like i couldn't even like it a lil bit. Granted it may have been that particular brand's version that was nasty (don't remember which brand it was…) but it basically turned me off to soy whip cream. SO YAY to there being an alternative & it being soy free