I think these are the richest, most decadent things I’ve ever made. Very chocolaty in flavor and lovely and smooth in texture.

Serving Size: 4

Ingredients:

• 350 grams sweetened chestnut puree
• 100 grams pure chocolate (dark chocolate bar)
• 12 vegan chocolate waffer cookies or vegan oreos
• 2 Tbs. vegan margarine
• 2 Tbs. coconut oil (optional)
• Soyatoo and chocolate leaves as garnish

Directions:

Using a food processor, turn the chocolate cookies into fine crumbs.
Melt the vegan margarine and mix into the chocolate cookie crumbs.
Press the cookie crumb mixture into the bottom of a pie form or individual forms.

If you have pre-made chestnut puree, open the jar or can and place i a large bowl.
If you do not, see instructions below on making chestnut puree.
Using a double boiler or bain marie, melt the chocolate and the optional coconut oil.
(I was afraid it would not solidify with just the chocolate, so I added the coconut oil but it was not necessary.)
Mix the melted chocolate into the chestnut puree until well blended.
Place in the refrigerator for 10 minutes to become a bit more solid and easier to work with.
Place a generous layer of the chocolate chestnut mixture on top of the black bottom crust.
Chill in the refrigerator for 1 hour before serving.
Garnish with chocolate curls, leaves Soyatoo or whatever you find attractive.

For chestnut puree:
For each 250g peeled boiled chestnuts, add 3/4 cup soy milk and half cup water.
Bring to the boil and simmer for 30 minutes until soft.
Cool and blend in food processor.
Add about 2-3tablespoons of sugar, or sweeten to taste

Notes:

Since they are so rich, you can make smaller individual servings.

Attached Files:

• MacGourmet recipe file

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