Chocolate Pie

232g co2 ~467 kcal


  • 100g of margarine

  • 100g (1/4 cup) of almond flour

  • 120g (1 cup) of all-purpose flour

  • 75g (1/4 cup) of rice syrup

  • Salt

  • 400g of silken tofu

  • 4 Tbsp of natural soya drink (Lima)

  • 2 tablespoons of coconut blossom sugar

  • 300g of dark chocolate (strenght to taste)

  • Vanilla extract

  • 1 can (400mL) of coconut milk (cooled overnight on the fridge)

  • 1 tablespoon of coconut blossom sugar

  • A few red berries

For 10 slices


Before beginning, put a large bowl in the fridge (for the whipped coconut cream).

  • Crust
  1. Preheat the oven at 180°C.
  2. Mix the margarine, the almond flour, the all-purpose flour, the rice syrup and a pinch of salt in a bowl. It is easier to mix with your hands.
  3. Adjust the amount of flour if needed.
  4. Grease a pie dish.
  5. Put the dough on the baking pan and make holes with a fork.
  6. Put in the oven for 15 minutes.
  • Filling
  1. Melt the chocolate in a water bath;
  2. Blend the silken tofu, the soy milk, 2tbsp of coconut sugar, a pinch of vanilla extract, a pinch of salt and the melted chocolate until homogeneous.
  3. Put the filling on the pie crust and put in on the fridge (let the pie crust cool down before).
  • Cream and decoration
  1. Separate the coconut cream from the coconut water (use the coconut cream at the top of the can, you can keep the rest for another recipe) 
  2. Mix a teaspoon of vanilla extract, a tablespoon of coconut sugar and the coconut cream in a chilled recipient with a whipping mixer until desired consistency.
  3. Serve the pie with the cream and red berries.