Vegan chocolate pie
vegan butter, melted
vegan dark chocolate
vanilla bean powder
Step by step
Add the cookies to a Food Processor fitted with the Multi Purpose blade. On speed 2, crumble the cookies finely. With the motor still running, add the melted vegan butter.
Put the mixture (that looks like wet sand) in a pie dish and with the back of a spoon press it firmly down.
Bake for 11 minutes in a 180ºC preheated oven.
Put the coconut cream and maple syrup in a saucepan over medium heat.
Put the chocolate in a heat save bowl.
Pour the hot cream and vanilla bean powder over the chocolate and stir until all the chocolate is melted. Pour the chocolate mixture into the pie crust.
Refrigerate for at least 4 hours.
Put the chickpea brine, salt and lemon juice in the bowl of a stand mixer fitted with the Wire Whip. Mix on speed 10. Slowly add the sugar and mix until the stiff peaks form.
Spread the merengue over the pie and brûlée with a torch.