Happy Valentine’s Day!
I wanted to share a quick and easy chocolate recipe for Valentine’s Day (made even better with berries!), so I knew this would be a great one to share. This recipe is adapted from my book Vegan Diner, and has been a favorite for many years. It can easily be made GF by using gluten-free cookies for the crust. But, here’s an even easier twist for you. As you can see in the photo, the base is chocolate brownie. So you can either make a cookie crust, or you can bake up chocolate brownies in your pie plate. Then you top the cooled brownies with chocolate ganache, pile it with fresh strawberries, and then, if desired, drizzle it with some melted chocolate. It is epic and awesome, and makes a very impressive dessert!
When I made the pie above, I did a brownie bottom. I used a box of my fudge brownie mix (Julie’s Original), but you can use your favorite mix or recipe (one that yields an 8-inch pan). Truly though, this pie is amazing either way.
It’s a delicious dessert to make for yourself, or share with friends or loved ones. I’m not one of those people that goes super-crazy for Valentine’s Day, but it usually involves some great food and good company. Some years it’s just my husband and I, and some years our wonderful children join us. Remember that the day isn’t just about eating out for an expensive meal, but celebrating the ones we love and cherish.
Dreamy Double Chocolate Strawberry Pie
This pie is so good, and really easy to make too! To swap a brownie base for the crumb crust, simply make your favorite brownie mix or recipe and bake in a pie or deep sided ceramic tart pan. Let cool completely before topping. Recipe adapted from VEGAN DINER, by Julie Hasson, 2011, Running Press
- Yield: 6 to 8
- Category: Dessert
21 cream-filled chocolate cookies, gluten-free + vegan
1/4 cup vegan butter, melted
3/4 cup dairy-free semisweet chocolate chips
1/4 cup vanilla soy or almond milk
1 tablespoon strawberry or raspberry liqueur, or sub rum
4 cups fresh strawberries, rinsed, hulled, and patted dry
1/2 cup dairy-free semisweet chocolate chips
1 tablespoon vanilla soy or almond milk
1 tablespoon strawberry or raspberry liqueur, or rum
Preheat oven to 350°F. Grease a 9-inch glass pie plate with shortening.
For the crust: In a food processor, pulse cookies until you’ve got crumbs. Add the melted margarine and pulse again until incorporated and mixed well. Press crumbs into the prepared pie plate. Place the crust in the oven and bake until fragrant, about 10 minutes. Remove crust from the oven and let completely on a rack.
For the filling: In a small microwave-safe glass or ceramic bowl, combine the chocolate chips, soymilk, and liqueur. Heat for 30 seconds. Stir and heat for another 30 seconds. Remove from microwave and stir as needed until chocolate is melted and mixture is smooth. If necessary, heat chocolate chips for another 20 seconds or as needed. Alternately, melt the chocolate in a double boiler.
Spread the smooth chocolate mixture into the bottom of the chocolate crust. Top with sliced strawberries. Gently press the strawberries into the chocolate crust, with a very light touch.
For the topping: In a small microwave-safe glass or ceramic bowl, combine the remaining chocolate chips, soymilk, and liqueur. Heat for 20 seconds. Stir and heat for another 20 seconds. Remove from microwave and stir as needed until chocolate is melted and mixture is smooth and shiny. Alternately, melt the chocolate in a double boiler.
Refrigerate the pie for one hour, or until the chocolate is firm. Tip: This pie is best served the day it is made. Look for fresh seasonal strawberries for this dessert, as frozen strawberries won’t work here.
Gluten-Free + Vegan
Keywords: chocolate, gluten-free, chocolate strawberry pie, vegan, Vegan Diner