The Black Sheep Animal Sanctuary

Working bee vegan recipe: Chocolate mousse pie

10/13/2010

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We all enjoyed this almost unbelievably rich and decadent cake at the working bee last weekend! Thanks to Hannah for sharing the recipe!

Chocolate mousse pie

Crust
1 1/4 cups vegan chocolate cookie crumbs (i used oreo)
1/3 cup melted marg  

Peanut butter layer
1 cup peanut butter
1 cup icing sugar
3 tbsp marg
1/4 cookie crumbs  

Chocolate mousse
1 12.3 oz  pack firm silken tofu
1/2 cup vegan cream
1/4 cup white sugar
1 tsp vanilla extract
2 tbsp kahlua 2 tbsp vegan marg
1 1/2 cup vegan choc chips  

Combine cookie crumbs and margarine and press into 9 inch tin. Refrigerate till peanut layer ready. Combine peanut butter icing sugar, marg, cookie crumbs in bowl beat with electric mixer.  Spread into tin and refrigerate till mousse is ready   Melt chocolate chips and marg together, set aside for few mins.  Puree tofu in blender, add cream and blend till smooth.  Pour into a bowl, add sugar vanilla and kahlua and mix  whilst pouring melted chocolate into mixture.  Pour into tin and refrigerate for at least 4 hours.
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Valentine's day working bee and sanctuary meeting, 14 February 2010

02/20/2010

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On the 14th of February we met to discuss sanctuary business, and eat delicious curry, rice, and noodle salad. Dessert was Whittaker's new vegan peppermint chocolate, and apple cake (see recipe below). We also picked blackberries, dug the garden, played with the dogs and kittens and some of us chopped gorse.

Vegan chocolate apple cake
125 g olivani (or other vegan margarine)
2 cups of flour
pinch salt
1 tsp cinnamon
2 tsp baking powder
1/2 cup raw sugar
soya milk
1/2 cup chopped chocolate (Whittakers or other vegan chocolate)
1 apple, peeled, cored, and finely chopped
1 apple peeled, cored, thinly sliced
more cinnamon and sugar.

Mix flour, salt, baking powder and cinnamon in a large bowl. Rub in margarine. Mix in sugar then stir in chocolate and finely chopped apple. Add enough soya milk to make a dough that is soft but not slushy. Spread in a greased and lined 8-inch tin. Decorate top with slices of apple and sprinkled sugar and cinnamon. Bake at 180 degrees Celsius for about 30 minutes or until cooked and golden. Eat while still warm. Enjoy!
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