Black Bottom Pie

Directions:

Prepare your favourite pastry shell and prebake.

Dissolve the agar agar in ¾ cup water and bring to a boil. Lower heat and simmer for 2 minutes, stirring constantly. Remove from heat, but cover to keep warm so that the agar agar will not set.

Melt the butter.

Bottom Layer:

Place all the ingredients for the bottom layer in a food processor. Blend until smooth and creamy. Add ½ of the melted butter and ½ of the agar agar mixture and blend again. Pour into the crust and smooth out.

Middle Layer:

Place all the ingredients for the middle layer into food processor. Blend until smooth and creamy. Add the rest of the agar agar mixture and the melted butter. Blend for a few minutes more. Pour over bottom layer and smooth out.

Top Layer:

Clean out food processor, for this last filling is white and will look best if its color is not darkened by the previous ingredients.

Place all the ingredients for the top layer in the food processor. Blend until very creamy. Pour over top of the pie and smooth out.

Garnish with nuts or carob chips. Enjoy!

Ingredients:

1 9 inch Single Pie Crust

1 ½ Tsp. Agar Agar

¾ Cup Water

Bottom Layer:

¼ Cup Melted Vegan Butter

3 Tbsp. Carob Powder

3 Tbsp. Water

250g Tofu

⅓ Cup Agave Syrup

1 Tsp. Tahini

1 Tsp. Vanilla Extract

1 Tsp. Cinnamon

2 Tsp. Peanut Butter

Pinch Sea Salt

Middle Layer:

250g Tofu

⅓ Cup Agave Syrup

2 Tsp. Tahini

1 ½ Tsp. Vanilla Syrup

1 ½ Tsp. Cinnamon

Pinch Sea Salt

Top Layer:

125g Tofu

2 Tbsp. Agave Syrup

2 Tsp. Vanilla Extract

Pinch Sea Salt

½ Tsp. Lemon Juice

2 Tbsp. Sunflower Oil

2 Tbsp. Soy Milk