Ingredients

• Ingredients For the Crust: 200 g or 1 ¼ cups plain all purpose flour all purpose flour 70 g or 5 tbsp caster sugar 90 g or ½ cup vegan butter/margarine softened Or solid coconut oil 2.5 Tbsp milled linseed 5 Tbsp water Finely grated rind of one orange For the Filling: 200 g / ¾ cup golden syrup 3 tbsp / 40g brown sugar 150 g plain (dark) vegan chocolate 50 g / ¼ cup vegan butter / margarine 300 g pack silken tofu 1 tsp vanilla essence 175 g / 1 ½ pecan nuts

Preparation

• Preparation To make the crust To make the crust, sift the flour into a bowl, and stir in the sugar. Then work the vegan butter / margarine in with your fingertips. Combine the milled linseed and the water. Let the linseed soak in the water for a few minutes. Then add the orange rind to the linseed. Stir in the linseed and rind mix to the flour, butter / margarine and sugar to form a firm dough. If it is too sticky, add a touch more water. Knead the dough, then roll it out. Line a tart or flan tin (one about 20 cm wide), ideally one with a loose base. Put the tin in the fridge to chill while making the filling. Preheat the oven to 180⁰C / 350⁰C / Gas 4. To make the filling: To make the filling melt the syrup, sugar, chocolate and butter in a small pan. Keep stirring the mix and keep the heat low so it doesn’t burn. Once melted and mixed in, take off the heat. Blend the silken tofu in a food processer / blender, and add to the syrup, sugar, chocolate and butter mix. Also add the vanilla essence. Take the pastry case from the fridge. Sprinkle the pecan nuts into the pastry case. Then pour the chocolate mixture into the pastry case. Give the tin a little tap to remove any air bubbles and even out the mixture. Put the pie tin on a baking sheet and bake for 50-60 minutes or until filling is set. Leave the pie in the tin for 10 minutes once baked, then remove from tin (if using a loose base tin). Decorate with your choice of pecans, chocolate shavings, orange rind or edible flowers.