In the Twitterverse, you never know you’re going to meet or tweet! That’s how we ran into Sarah, one-half of the British duo behind the blog, Soy Division. We’re ecstatic to have Sarah and Becky share with us today, because their Chocolate Peppermint Cream Pie recipe was made just for this event! THANK YOU!
SARAH’S HOLIDAY WISH: “I think what I’m wishing for this year is for a smooth and happy 2015. I feel like the last half of this year has been quite stressful and I’m ready to be married to my bestie now! I’m also hoping to get a lot more cooking and blogging in 2015!”
CHARITIES BECKY & SARAH SUPPORT: “This year Becky did an amazing thing of cycling 100km for Ride the Night 2014, for women versus cancer. A couple of years ago I donated 12 inches of hair to Little Princess Trust who make wigs for children who have suffered hair loss.”
Support Breast Cancer Cares: Women V Cancer Ride the Night at breastcancercare.org.uk
Support Little Princess Trust at www.littleprincesses.org.uk
Okay, it’s about to REAL up on this blog with Soy Division’s Chocolate Peppermint Cream Pie. We already know this is going to be BOSS on any holiday dessert table! MAKE & ENJOY!
- For the crust
- 1/2 cup/47g unsweetened desiccated coconut
- 1 cup/128g plain flour
- 1/2 cup/59g cocoa powder
- 2 tbsp pure maple syrup
- 3 tbsp vegan butter
- Pinch of salt
- For the cream filling
- 200g/7oz dark chocolate
- 2 250ml cartons or cans of coconut cream (chilled if not completely solid)
- 1 tsp peppermint extract
- 2 tbsp maple syrup
- For the topping
- Dark chocolate chips
- Desiccated coconut (optional)
- Mint leaves (optional)
- For the pie crust
- Start by preheating your oven to 350f/180c. Grease a 9 inch pie dish and set aside.
- Melt the butter and the maple syrup in a pan on a low heat, set aside.
- In a large bowl add the desiccated coconut and sieve in the flour, cocoa powder and salt. Add the melted butter and maple syrup.
- Mix until the ingredients begin to come together, it will start to resemble a coarse soil.
- Once thoroughly mixed, using your hands press the mixture into the pie dish. Make sure to form a crust up the sides as well.
- Bake the crust in the oven for 10-15 minutes or until crisp on top. Remove and let cool for at least one hour.
- For the pie filling
- Melt the chocolate in a bain-marie over a saucepan of hot but not boiling water.
- Once the chocolate has melted, stir in the maple syrup. Set aside to cool slightly.
- Open the coconut cream cartons or cans, drain away any excess liquid and squeeze the cream into a large mixing bowl. Add the cooled chocolate.
- Beat on high until smooth and mousse like. Add in the peppermint. Beat again until fluffy incorporated.
- Once the crust has cooled, assemble your pie. Using a spatula spoon the cream filling into the crust and smooth it out. Feel free to be as generous as possible! Top with chocolate chips and some more desiccated coconut if you desire! Any leftover cream filling can be eaten as a sneaky mousse treat.
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