Chocolate malt pie (v, gf)

A delicious, silky smooth pie that blends chocolate malt flavours.

Vegan and no bake.

Serves 10 - 12.

Food processor required.

Author: Bite-sized thoughts.

Original post (with pictures) here.


For the base -

1-1/2 cups raw almonds

1/3 cup cocoa or cacao powder

1 cup pitted dates, soaked for 10 or so minutes in warm water and then drained

1 tbsp malt syrup

For the filling -

350g pack silken tofu

1/3 cup cocoa or cacao powder

1/3 cup lucuma powder (or use more cocoa, or malt powder)

1/3 cup malt syrup

1/3 cup coconut oil (mine was measured at room temperature in solid form)

1 tbsp vanilla essence

Vegan marshmallows or other toppings, optional


1. To make the base, combine all base ingredients in your food processor and process until crumbly and well combined (a few minutes). Scrape down the sides of the bowl and then process again until the mixture is starting to come together. It will not form a solid ball but should be of a texture that you can press to form a base.

2. Transfer the base ingredients into a pie dish. Press firmly into the bottom and sides.

3. Wipe out your food processor and then add all filling ingredients and process until well combined (this shouldn't take long). Scrape down the sides of the bowl and then process again briefly to ensure everything is well mixed. 

4. Transfer the filling to your pie dish and distribute evenly across the base. Decorate with vegan marshmallows or other toppings, if using.

5. Chill in the refrigerator for at least 4 hours or overnight, and store in the refrigerator.