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Chocolate Ice Cream Pie
2020-06-03
https://www.metro.ca/userfiles/image/recipes/tarte-glacee-chocolat-11272.jpg
PT20M
PT00M
PT3H20M
In a food processor, pulse the pecans and buckwheat. Add the dates, oil, and chili pepper. Keep pulsing until you get a somewhat even, sticky mixture.In a 20 cm (8 inch) greased springform pan, spread the mixture and press down firmly with your fingers. Set aside.In a large heat resistant bowl, melt the chocolate in a double boiler or in the microwave. Add the tofu, date paste, cocoa, and vanilla.Use a handheld blender to combine until you get a smooth texture. Pour into the mould and freeze for at least 3 hours.Remove the pie from the freezer and let it rest at room temperature for about 10 to 15 minutes before slicing.Top with fruits and chocolate chips.Recipe from the book Savoir quoi manger - Végétalien by Linda Montpetit and Marise Charron, published by Modus Vivendi.Source: Linda Montpetit - Dietitian
8
0
0
0
0
1 cup (110 g) pecans
1 cup (180 g) raw white buckwheat
3/4 cup (120 g) dried date pitted and roughly chopped
1 1/2 tablespoon (22,5 ml) coconut oil
1/4 teaspoon (1,25 ml) ground chipotle pepper
For the topping
9 oz (250 g) 70% dark chocolate
2 pkgs (150 g) silken tofu
1/4 cup (75 g) date paste
2 tablespoon (30 ml) cocoa powder
1/2 teaspoon (2,25 ml) vanilla extract
2 cups (300 Double Inch) your choice of fresh fruit chunks (optional)
1/4 cup (35 g) dark chocolate chips (optional)
Chocolate Ice Cream Pie
8
0:20
Preparation
0:00
COOKING
3:20
TOTAL TIME
Ingredients
-
1 cup
(110 g)pecans
-
1 cup
(180 g)raw white buckwheat
-
3/4 cup
(120 g)dried date pitted and roughly chopped
-
1 1/2 tablespoon
(22,5 ml)coconut oil
-
1/4 teaspoon
(1,25 ml)ground chipotle pepper
-
For the
topping
-
9 oz
(250 g)70% dark chocolate
-
2 pkgs
(150 g)silken tofu
-
1/4 cup
(75 g)date paste
-
2 tablespoon
(30 ml)cocoa powder
-
1/2 teaspoon
(2,25 ml)vanilla extract
-
2 cups
(300 Double Inch)your choice of fresh fruit chunks (optional)
-
1/4 cup
(35 g)dark chocolate chips (optional)
Preparation
In a food processor, pulse the pecans and buckwheat. Add the dates, oil, and chili pepper. Keep pulsing until you get a somewhat even, sticky mixture.
In a 20 cm (8 inch) greased springform pan, spread the mixture and press down firmly with your fingers. Set aside.
In a large heat resistant bowl, melt the chocolate in a double boiler or in the microwave. Add the tofu, date paste, cocoa, and vanilla.
Use a handheld blender to combine until you get a smooth texture. Pour into the mould and freeze for at least 3 hours.
Remove the pie from the freezer and let it rest at room temperature for about 10 to 15 minutes before slicing.
Top with fruits and chocolate chips.
Recipe from the book Savoir quoi manger - Végétalien by Linda Montpetit and Marise Charron, published by Modus Vivendi.
Source: Linda Montpetit - Dietitian
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
