Coco-Choco Vegan Pie – La Guinguette d’Angèle
The Guinguette d’Angèle will make you love cooking vegan! We melt for this delicious Coco-Choco pie!
- 150g Pecan
- 2 tablespoons of coconut oil
- 500g Coconut Cream Ecomil
- 5 g Agar-agar
- 70 g Maple syrup
- 1 pinch salt
- Some chocolate squares
- Some dried coconut petals
Mix in a blender pecans and coconut oil until obtaining a pastry.
Put baking paper in two molds and line the bottom with the pecans and coconut mixture. Keep cool.
While the pecans pastry cools in the refrigerator, put in a pot agar-agar, coconut cream, maple syrup and a pinch of salt. Cook over low heat until the mixture thickens.
Whisk, once the liquid has boiled slightly, turn off heat and let cool. When the mixture is cool, pour into molds and add some chocolate squares at your leisure. Chill at least 3 hours.
Before serving, sprinkle with coconut petals for decoration, serve chilled.
Thank to La Guinguette d’Angèle for this delicious recipe created for Ecomil! Don’t forget to discover her Facebook, Instagram and Tumblr for more amazing recipes ideas!