Double Chocolate Silk Pie
I will find any excuse to make a cake! You would have thought after being a baker for 5 years, then owning my own cake business and am now constantly making cakes at Wild Thyme Wholefoods, that I’d be sick of the sight of it. I guess that’s the sign of a true passion… or a sugar addiction? Regardless, My blender and food mixer is in constant use to make sweet treats. Apparently it’s not socially acceptable to make an entire cake for yourself, therefore birthdays and holidays are worth getting excited about. They give me an opportunity to experiment with indulgent sweets, but not have to eat the whole thing by myself and get chubby.
February seemed to be filled with events, but none were more fit for cake than a birthday. Me being me, I got excited and whacked out the cacao stores and rediscovered an old favourite recipe of mine. The basis of this cake was adapted from one of my first vegan cake experiments. This is exactly what vegan newbies need to try, as it will prove to them that vegan cake is just as good (in fact, 1better) than the regular dairy filled versions.
Firsts things first, I love the nutty crust of this silk pie. It’s rare that I make a baked crust, since I almost always stick to raw. It makes for a great, tasty change! Although this tart would also taste beautiful with a raw cacao crust, with a baked shell, you have a slight crunch what works beautifully with the teeth-sinking, soft filling.
This Double Chocolate Silk Pie is made with wholefoods like: silken tofu, cacao, coconut oil, maple syrup and coconut milk. There are two delicious layers within the nutty crust, one a silky smooth mousse like layer and dark rich ganache layer. Every element of the Silk Pie is filled with cacao, so if you are a massive chocolate love like me, you need to get your blender out right now! Alternatively, does your most important woman in your life like chocolate? I’m talking about Mumma! It’s Mother’s Day one week today (for those in the UK anyway). For those who don’t have mother’s day next Sunday, maybe you should just treat her anyway? Every mum deserves a cake, right?
Cake is the best present in the entire world. The amount of love and care what goes into making something taste and look absolutely delicious and elegant speaks volumes to the receiver – it shows you really give a shit. If they don’t appreciate that time and effort, they probably shouldn’t be aloud the cake.
You can top this rich choccy tart with anything you like. I went for some juicy pomegranate seeds, which gives a burst of sweet flavour to contrast with the slight bitterness of the dark chocolate and with the colours! Let me know what you top yours with in the comments and share your photos with me on Instagram and Facebook. I love to see what you’ve all been cooking up in the kitchen! Enjoy!
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- 1 cup GF oats
- 1½ cup almonds
- 1 tbsp cacao
- ½ tsp cinnamon
- ½ tsp salt
- 2 tbsp maple syrup
- 3 tbsp coconut oil
- 1-2 tbsp water
- 1 block silken tofu, drained
- ⅓ cup coconut oil
- ⅓ cup cacao
- ⅓ cup agave
- ½ tsp each of cinnamon, ginger, salt
- ½ tsp vanilla extract
- ⅓ cup coconut cream
- ¼ cup coconut oil
- ¼ cup cacao
- ¼ cup maple syrup
- Pomegrante seeds
- Preheat your oven to 350F/175C/gas mark 4
- Place the oats, almonds, cacao, cinnamon and salt and pulse to a fine crumb in a high speed blender or food processor.
- Add the maple syrup and coconut oil and pulse together until it forms a dough. Add the water to bring together if needed. The crust should hold together when pressed.
- Press the dough into a 9" tart tin and build up the sides. Place in the oven and bake for 20 minutes.
- In the meanwhile make the silk filling, in a bain marie add the coconut oil and melt completely. Then whisk in the cacao and agave syrup.
- Place the silken tofu into a blender with the cinnamon, ginger, salt and vanilla - blend until smooth.
- Pour in the melted chocolate and blend again until smooth. Pour the mixture into the baked crust. Place in the fridge to set slightly.
- For the ganache, melt the coconut cream and coconut oil in a bain marie.
- Once melted, whisk in the cacao and maple syrup. Pour the ganache over the top of the silk filling.
- Transfer to the fridge again for at least 4 hours to set or leave overnight.