Enjoy the rich and creamy flavors of a traditional French silk pie in this delicious cake that is also vegan-friendly. This dessert will please both vegans and non-vegans, with its rich chocolate cookie crust and silky smooth filling made from healthy foods.
Ingredients: 2 cups vegan chocolate cookie crumbs. 1/2 cup vegan butter, melted. 1 1/2 cups raw cashews, soaked overnight. 1 cup coconut cream. 3/4 cup maple syrup. 1/2 cup cocoa powder. 1/4 cup coconut oil, melted. 2 teaspoons vanilla extract. 1/4 teaspoon salt. Vegan whipped cream and chocolate shavings for garnish optional.
Instructions: Warm the oven up to 175F 350C. Put the vegan chocolate cookie crumbs and melted vegan butter in a bowl and mix them together until they are well mixed. Crust: Press the mix into the bottom of a 9-inch springform pan. When it's done, take it out of the oven and let it cool. Cashews that have been soaked should be mixed with coconut cream, maple syrup, cocoa powder, melted coconut oil, vanilla extract, and salt in a blender. Mix until it's creamy and smooth. Spread the filling out evenly over the crust that has been set and cooled in the springform pan. Put the pie cake in the fridge for at least four hours, or until it's set. After the cake has set, take it out of the springform pan and, if you want, decorate it with vegan whipped cream and chocolate shavings. Cut it up and serve it cold. Have fun!
