The crust I made was really nice too, and its crunchy texture was a great compliment to the smooth filling. We’d left the sides of our springform pan over at a friend’s house, so had to use a pie tray instead, but that didn’t really cause any problems.

The Crust:

• 1 and 1/2 dl wheat flour
• 1/2 dl potato starch
• 2 tablespoons sugar
• 1 tablespoon vanilla sugar
• 1 tablespoon muscovado sugar
• a pinch of salt
• 50 g margarine, cold
• 2 tablespoons soy milk, cold

I first mixed the dry ingredients together, then added the cold margarine, and mixed with a fork until crumbly. Then I added the soy milk and stirred until the mixture was sticky, and then pressed in the bottom our prepared pie tray with fingertips dipped in cold water. I baked the crust for about 17-20 minutes in 175 degrees Celsius, on the middle rack of the oven, until the sides were just lightly brown. Then I let the crust cool down before preparing the filling.

The crust puffed up quite a bit during the baking process, but settled once removed from the oven.

The Filling:

• 350 g silken tofu (we had Mori-Nu firm)
• 200 g vegan chocolate
• 1 and 1/2 tablespoons agave syrup
• 1 tablespoon vanilla sugar
• 1/2 teaspoon salt
• 2/3 dl coffee liqueur
• 2 tablespoons Grand Marnier liqueur

First, I melted the chocolate in a water bath, and set it aside to cool down a little. Then I measured everything else in a mixing bowl, and blended with our immersion blender until smooth. Now, I added the melted chocolate in the mix, and stirred until combined.

When the crust had cooled, I brushed the sides of our pie tray with a little bit of canola oil. Then I poured the filling over the crust, spread it with a butter knife, and made wavy shapes on the surface with a fork. Now, we refrigerated the pie overnight to let the filling settle, but the original recipe said it would be good to eat after two hours.