Mississippi Mud Pie

Serves 8 - 10

1 x 8in sweet flan case, uncooked (see sweet pastry case)

100g dairy-free margarine
35g dairy-free plain chocolate
30g golden syrup
40g gluten-free cocoa powder
50ml aquafaba (the water from a tin of chickpeas)
120g caster sugar
1 tablespoon cornflour
A few drops of vanilla extract

150ml dairy-free whipping cream or whipped coconut cream


Follow the recipe for sweet pastry case. Use the pastry to line a deep cake tin as the mixture will souffle. Fill the pastry with baking beans and bake for 10 minutes as per recipe.

Preheat the oven to 180°c /160°c fan oven / 350°f / gas mark 4.

Place the dairy-free margarine, golden syrup, chocolate and cocoa into a saucepan and stir together until melted.

Whisk the aquafaba and caster sugar together until thick and creamy, this will take up to 10 minutes. It is ready when you can lift the whisk and it leaves a trail on top of the mixture. Use a food mixer if you have one.

Carefully fold in the chocolate mix, dairy-free milk and vanilla.

Pour into the pastry case and bake for 30 minutes until the top looks firm.

The filling will rise up but will settle again on cooling.

Once cold, spoon the dairy-free whipped cream or coconut on top.
Grate dairy-free dark chocolate over the top.