I really should stop with the Vegan baking experiments.
"Why?" I hear you cry.
Because someone has to eat them and I share my house with a diabetic so that duty is left solely to me.
A tough job I know - but someone's gotta do it.
Whilst I always reduce the sugar content in all the recipe's I make - they are still not diabetic friendly. Though friendlier than most admittedly.
My partner will treat himself to a slice or two of cake for his mid morning snack but he does have to limit himself. Bless.
Anyhooo....I made Chocolate Pie for pudding tonight (I don't usually make puddings - we are a one course household unless it's a special dinner party) and my beloved saved himself from eating a load of pasta which we had for our main course, so as he could have a slice of Chocolate Pie. He was glad he did.
The verdict?
"That's Chocolate Pie that is."
4 comments:
nice! did you make the up the recipe from scratch or is it a book?
Mind if I take a dive headfirst into your cake? That looks scrummy!
evestirs it was very simple. One package silken tofu (349g)2 Tablespoons Arrowroot, 10 oz Chocolate, 1/4 Cup Soya Milk and 2 teaspoons Vanilla Essence.
Whiz it all up in a blender and pour into pie case.
The pie case was 12 Digestive biscuits smashed up with 3 Tablespoons of melted marg and 2 Tablespoons of Soya Milk added. They were then pushed into a pie dish to make the crust.
Pour in the chocolate mix and bake in the oven for 30 mins at 180 degrees. Keep an eye on it - I had to cover mine with foil after 10 mins but that's because my oven is pants.
Take out of oven and chill in the fridge for 2-3 hours.
The chocolate mix also makes a wonderful mousse. Just chill it as is for a couple of hours.
Seriously good!
thanks so much for the recipe!
i'm gonna give this a whirl :)
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