Dessert

Vegan PB-Chocolate-Pie with Raspberries is for Dessert.

Vegan PB-Chocolate-Pie with Raspberries takes 30 minutes to prepare.

Vegan PB-Chocolate-Pie with Raspberries takes several minutes to cook.

Vegan PB-Chocolate-Pie with Raspberries makes 8 servings.

The ingredients for Vegan PB-Chocolate-Pie with Raspberries are:

CRUST
100g blanched almonds
15g chia seeds
70g rolled oats
25g agave syrup
2 tbsp (~25g) liquid coconut oil
2-3 tbsp plain soymilk

PB-FILLING
170g unsweetend peanut butter
40g agave syrup
180g silken tofu
50ml (1/4c.) plain soymilk
1 tsp agar agar (powder)

40-60g fresh raspberries, rinsed & drained

CHOCOLATE GANACHE
100g vegan rice milk chocolate
70g silken tofu

Here is how you make Vegan PB-Chocolate-Pie with Raspberries:

For the crust:Process almonds, chia seeds and oats in a food processor. Add the other crust ingredients and process till you get a sticky dough. Press the dough into a pie dish and put in the fridge.PB-Filling:Blend the peanut butter, agave syrup and silken tofu until you get a creamy consistancy. Pour the soymilk into a small plan and stir in the agar powder. Turn on the stove and keep stirring till it boils. Turn down the heat and keep on stirring for another minute. Pour the agar mixture in your blender and blend with the pb cream. Pour the cream onto your crust and spread evenly, press some raspberries into the cream and put it back into the fridge.Chocolate ganache:Melt the chocolate and blend it well with the silken tofu. Spread the mixture onto your pie. Keep it in the fridge for at least one more hour, slice it up & enjoy!Serving Size: makes 8 slicesNumber of Servings: 8Recipe submitted by SparkPeople user MELANIE2110.

The nutritional information for Vegan PB-Chocolate-Pie with Raspberries is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 305.1

• Total Fat: 21.0 g
• Cholesterol: 0.0 mg
• Sodium: 48.4 mg
• Total Carbs: 26.1 g
• Dietary Fiber: 4.1 g
• Protein: 8.2 g

The dietary needs meet for Vegan PB-Chocolate-Pie with Raspberries is Vegan