This Recipe makes two big pies or one big and four mini, not a pastry fan? Just pour the filling into little pots or tea cups and let set in the fridge.
For the pie crust (half if only want one pie crust):
2 1/2 cup plain flour
1 tsp baking powder
4 tbsp caster sugar
1 cup chilled vegan margarine
1/2 cup soy milk
For the filling:
200g quality dark chocolate, broke into little pieces
1 1/2 cups of chestnut puree, from can
1 tin full fat coconut milk
1 tin coconut cream (about 1/4 cup)
1 tbsp cocoa powder
2 tsp cornflour
For the pie crust, mix the flour, baking powder and sugar in a bowl with a fork, then rub in the chilled margarine until the mix resembles breadcrumbs. Now slowly add the soy milk and mix gently until it comes together as a dough. Allow the pastry to sit for a little while covered on the side. Put the oven on to preheat to 170c/340f, separate your pastry into two halves, roll out the pastry on a floured surface, so that its 1’1/2″inches wider than your pie dish, grease the pie dish, and gently press the pastry into the dish. Trim off the excess with a knife. Blind bake for 10 minutes, then bake for a further 5 minutes exposed. take out of the oven and allow to cool on a cooling rack. To make the filling, heat the chestnut puree, coconut milk, coconut cream cocoa powder and cornflour on a medium heat in a saucepan and whisk together until well combined, Turn off the heat and whisk in the chocolate until it melts and is well mixed. Poor the mix into a cold bowl, I pop my bowl in the fridge for a while for this, and allow the mix to cool to room temperature before pouring into the pastry cases and popping them all in the fridge to cool and set completely, at least an hour.