Double Chocolate Marble Pie

This recipe is Vegan – Vegetarian – Gluten Free – Dairy Free and Egg Free friendly.

 

This Double Chocolate Marble Pie is definitely a must try. I have been getting so many compliments from friends and family when it comes to this beauty. 

 

Ingredients: Base
1/2 Cup (85g) Peanuts or any nuts of your choice
2 Tbsps. (20g) Rolled Oats (Gluten Free if preferred)
1 Tbsp. (15g) Peanut Butter or any other nut butter
3 (20g) Pitted Dates or (1/2 – 1 Tbsp. sweetener of your choice)
1 Tbsp. (15ml) Coconut Oil

Method: Base
• Add all the ingredients in a blender or food processor and blend it until well combined.
• Line a serving dish with parchment paper and press the mixture firm to the bottom of the dish. (I use an 8cm by 15cm, small bread tin).
• Keep it aside or store it in the fridge until later when you will need to pour the filling over.

 

 

 

 

 

 

 

 

Ingredients: Peanut Butter Chocolate Filling
1/2 Can (200ml = ±3/4 Cup) Coconut Cream (A good quality)
1/4 Cup (40g) Cocoa Powder
1/4 Cup (40g) Powdered Sugar (I use Erythritol or Xylitol)
1 Tsp (5ml) Vanilla Essence
1/4 Cup (65g) Peanut Butter (You can use any nut butter or omit it from the recipe entirely)

Method: Peanut Butter Chocolate Filling
• Heat the coconut cream in a saucepan to the point where you see steam coming up, do not let it start to boil. (You should be able to lick a spoon clean without burning your tongue). Remove it from the stove top.
• Sift the cocoa and powdered sugar into the coconut cream and whisk well until there is no lumps and the powdered sugar has dissolved.
• Add the vanilla and peanut butter and mix it well.
• Let it cool to room temperature but give it a good stir every now and then. You want to keep the consistency smooth and not bumpy.

 

 

 

 

 

 

 

Ingredients: White Chocolate Fudge
1/2 Can (200ml = ±3/4 Cup) Coconut Cream (A good quality)
75g White Chocolate of your choice

Method: White Chocolate Fudge
• In a frying pan bring the coconut cream to a boil on a high heat.
• Add the chocolate and stir continuously to prevent the chocolate from burning to the bottom of the pan.
• Cook the sauce and keep stirring slowly. Approx. 5 minutes, depending on the size of your frying pan. (I use a standard size).
• The sauce will become thick with lots of bubbles and leave impressions of the spoon as you stir it across the frying pan. (Do not overcook it, it will become oily and not usable.)
• Let the sauce cool to room temperature but keep stirring quickly in circular motions from the outside of the pan to the inside. If the weather is hot and you have a kitchen that heats up, I recommend you stand close to an open door or window where there is a slight breeze. The heat of in the kitchen might cause the chocolate sauce to become oily. Do not leave the sauce to cool by itself.
• Once cooled down pour it carefully over the chocolate mousse. You can lightly stir it with a spoon to get a better marble affect.
• Store it in the fridge for a couple of hours until it has set fully, but for best results leave it in the fridge overnight.
• Enjoy.

 

 

 

 

Serves 2-3

Notes:
• How do you know when you have a good quality coconut cream?
When you buy your coconut cream it should be in a cool part of the store. You can test it by lightly shaking the can. If the content swooshes inside it is probably not so good. If the content seems silent and solid, then you have a good quality.
• Please note that this dessert is not very big so do not expect to feed a lot of people. You are welcome to double the recipe but the cooking time for the white chocolate fudge will take approx. 16 minutes.

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