Vegan “Snickers” caramel and peanut butter, chocolate pie recipe!

THE WINNING RECIPE FROM THE GREAT VEGAN BAKE OFF 2013

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I saw that Peta was running a Great vegan bake off and thought I HAVE to get in on that! A few months ago I saw this recipe by the amazing “Comforting Vegan” and thought it sounded amazing! I never got round to making it then this week I thought I’d have a go at making my own version as a challenge to myself!

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What you need:

Base

  • 235g digestive biscuits
  • 4 tbsp margarine or coconut oil
  • 2 tbsp caster sugar
  • 1 tbsp soya milk (or any other vegan milk)

Salted caramel

  • 2 cans of full fat coconut milk (put in the fridge over night)
  • 220g soft brown sugar
  • 1 tsp vanilla essence
  • 1 pinch of salt

Peanut butter mousse

  • 1 pack of silken tofu
  • 125g peanut butter
  • 60g icing sugar
  • 1 tbsp maple syrup or agave or golden syrup
  • 1 tsp vanilla essesnce

Fudgey chocolate ganache

  • 170g chocolate chips
  • 60ml soya milk (or any other vegan milk)

What you do:

Base

  1. Line an 8″ cake pan or pie dish with baking paper and pre heat the oven to 180 degrees C.
  2. Blend the digestives into crumbs in a blender.
  3. Melt the margarine in a mug in the microwave (about 20 seconds).
  4. Add the melted margarine, sugar and milk to the blender and blend again until all mixed.
  5. Push the mixture into your lined pan and bake for 10 minutes.
  6. Set aside to cool.

Salted caramel

  1. Carefully open the coconut milk without shaking the can.
  2. Scoop out all the hard cream into a saucepan.
  3. Add the rest of the ingredients.
  4. Put the saucepan on a medium heat for 35 minutes stirring frequently.
  5. Leave to cool.

Peanut butter mousse

  1. Add all the ingredients into a blender and blend until smooth
  2. Pour it into a piping bag

Fudgey chocolate ganache

  1. Melt the chocolate chips in a glass bowl placed over a saucepan of boiling water.
  2. Mix in the milk.

To assemble:

  1. Pipe peanut butter mousse around the edge of the pie base (whilst still in its pan).
  2. Pour in the caramel into the middle of the pie.
  3. Put the rest of the mousse over the caramel.
  4. Place in the fridge for 2 hours.
  5. Pour over the warm ganache and add a few chopped peanuts if you fancy and let set for at least an hour
  6. EAT!! (and store in the fridge!)

RECIPE NOT TO BE USED FOR COMMERCIAL PURPOSES OR REPLICATED WITHOUT PERMISSION

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