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Vegan Chocolate Pie placinta cu ciocolata

Vegan Chocolate Pie

This extremely easy vegan chocolate pie is a dream for chocolate lovers: a flaky crust wrapped around an airy aquafaba-and-dark-chocolate filling with walnuts and orange zest. It bakes in about an hour, start to finish.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Choose Serving Size 9

Ingredients 

For the dough:

  • 2 cups flour
  • 1 cup vegan butter or block-style spread room temperature; I use Violife Creamy
  • 4 Tbsp water ice cold
  • 1 pinch salt

For the filling:

  • 8 Tbsp aquafaba the liquid from a can of chickpeas
  • 1 cup sugar
  • 5 oz dark chocolate dairy-free
  • ½ cup walnuts crushed
  • 1 tsp vanilla extract
  • ¼ tsp cream of tartar
  • 1 orange zested

Instructions

  • Incorporate the vegan butter/spread into the flour (you can do this by hand, in a bowl, or in a food processor), add a pinch of salt, and 4 Tbsp of ice-cold water (one at a time).
  • Mix well until the dough is formed. Let it rest in the fridge for 1 hour.
  • Melt the chocolate over a steamer or in the microwave and let it come to room temperature.
  • Put the chickpea liquid into a separate bowl, add the cream of tartar, and beat with a hand mixer.
  • When it foams up, add the sugar a little at a time. Beat until stiff peaks form.
  • Add the vanilla and orange zest.
  • Fold in the melted chocolate and crushed walnuts.
  • Grease and line your baking tray.
  • Split the dough into two equal parts.
  • Roll out the dough to the shape of your tray.
  • Place one layer of dough on the bottom of your pan, top with your chocolate-walnut mixture, and cover with the second layer of dough.
  • Bake at 180 degrees C for 40 minutes, or until a toothpick comes out clean.

Notes

Let the melted chocolate cool to room temperature before folding it into the whipped aquafaba, and whip the aquafaba to stiff peaks for the airiest filling. Store covered in the fridge for up to 3 days.