This pie is made of natur tofu, thanks to the lemon zest and vanilla sugar it will be a tasteful filling what is in really good harmony with the cocoa crust.
cca. 15-20 minutes
cca. 20-30 minutes
400 g tofu
45 g vanilla sugar
250 ml coconut milk (premium quality, thick)
3 lemons’ zest (grated)
50 g raisins – optional, you can change it to candied peels
250 g whole wheat flour
50 g powdered sugar
125 g vegan margarine
1 pack baking powder
3 small pack vanilla sugar (1 pack is 8-10 g)
2 tablespoon unsweetened cocoa powder
Prepare the crust: measure the flour, powdered sugar and cocoa powder, stir the baking powder in, add the margarine and knead a dough,
Measure the dough it will be circa 490 g and put aside cca. 80-100 g of it because we’ll make the top of it. Fill the pie pan (quiche pan) with the remaining dough.
Place the tofu in a blender, add the coconut milk, vanilla sugar, lemon zest and blend them until smooth cream. Then stir the raisins in it,
and top the crust with it.
Roll out the dough what will be on the top of the pie to cca. 4-5 mm with a rollig pin and use cookie cutters too add some Christmas looking to it.
Place the the cookies on the top of the pie as you’d like and bake it in preheated oven at 180C for 20-30 minutes. Check it, if the cookies on the top will have a little colour and the tofu cream is also harden in the middle of the pie, it will be ready.
Sprinkle with some powdered sugar and enjoy it! 🙂