Nobody who has tasted this pie believes me when I tell that this pie is actually very good for you. So good and healthy that you could have it, not only for dessert or with a cup of coffee or tea. But you could have it for breakfast lunch and dinner too. It’s that nutritious.
Full of protein, fibre, iron, vitamins and calcium. It’s Vegan, Sugar free and Gluten free, providing you use pure uncontaminated oats.
The middle layer, the chocolate fudge layer is made with firm tofu. Not silken. I find the silken one does not provide the texture I am looking for and is indeed too silky for this particular pie.
Tofu has many health benefits, it lowers cholesterol , it promotes bone health and it even prevents liver damage caused by free radicals, to a certain degree.
Well all these health benefits are just a great plus, but it’s all about the taste in the end. The taste I tell you, is going to blow your mind. The crispy cookie like bottom, the thick chocolate fudge layer and the top layer light and fresh full of raspberries. So good.
Pre heat oven to 360° F
3/4 C. Almonds, unsalted
3/4 C. Whole oats, pure uncontaminated oats!
a pinch of Himalayan salt
2 tbsp. Agave syrup
4 tbsp. coconut oil
Blend the ingredients in the food processor, until crumbly. Press into an 8″round cake tin covered with baking paper. Bake for 20 minutes. Let cool on a rack
2 oz. 78% dark chocolate broken into pieces. I use the one sweetened with coconut blossom sugar.
Melt in the microwave for a minute until melted.
Cover the cookie layer with the chocolate to create a barrier. This will keep the cookie crunchy. Let the chocolate set completely before adding the chocolate fudge layer
Chocolate fudge layer:
8.8 oz Firm tofu, drained and squeezed dry with a kitchen towel.
3 tbsp. raw cocoa powder
3 tbsp Agave syrup
1 tsp vanilla extract
1 pinch of salt
1 tbsp peanut butter.
Cut the tofu into small cubes and processor on very high until you have a smooth paste, add a few drops off water if it become too hard to blend.
Add the remaining ingredients. Set aside
1 C. Frozen raspberries
3/4 tsp Agar-Agar
3/4 C. Plain Yoghurt (of your choice), I used fat free regular
3 tbsp Stevia/Erythritol granules
Heat raspberries in a small saucepan, add the agar agar. Cook for 1 – 2 minutes. Set aside and let cool. Add the stevia/erythritol granules. Add the yoghurt before it starts to set. Mix well.
To assemble, leave the ring around the cake tin. Spread the chocolate fudge layer over the chocolate layer. Let set in the fridge for half an hour. Next spread the raspberry layer over the fudge layer. Let set for a few more hours before decorating with more Raspberries or mixed fruit and chocolate curls and shavings.