Tag Archives: Raspberries

Vegan Raspberry and Chocolate Fudge Pie

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So good and healthy, you could have it for breakfast lunch and dinner. 

Full of protein, fibre, iron, vitamins and calcium. It’s Vegan, Sugar free and Gluten free.

The filling is made with Tofu which is has many health benefits, (you can’t taste Tofu, I promise) it lowers cholesterol and it promotes bone health, just to name a few.

The base is a crispy  cookie like bottom, that is spread with a thin layer of +70% melted chocolate, to make sure the cookie crust stay crispy. Then a layer of fudgy chocolate cream and topped with a layer of light and fresh raspberry cream. So good. Then decorated with more berries and chocolate shavings.

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Serves 8

Pre heat oven to 360° F


Bottom Layer:

  • 3/4 C. Almonds, unsalted
  • 3/4 C. gluten free Whole 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

Chocolate layer:

  • 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

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Chocolate fudge layer:

  • 8.8 oz Firm tofu, drained and squeezed dry with a kitchen towel.
  • 3 tbsp. 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

Raspberry Layer:

  • 1 C. Frozen raspberries
  • 3/4 tsp Agar-Agar
  • 3/4 C. Plain (soy or almond) Yoghurt
  • 3 tbsp Agave syrup

Heat raspberries in a small saucepan, add the agar agar. Cook for 1 – 2 minutes. Set aside and let cool. Add the agave syrup. 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.


Myra XO

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