Vegan pear and blackberries pie with chocolate

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  • 3 tbsp oil
  • 1 tsp apple cider vinegar
  • 6.7 fl oz almond milk
  • 7 oz ground hazelnuts or almonds
  • 2 oz wheat flour
  • 2 oz dark cocoa powder
  • 1 tsp baking powder
  • 1 tsp powdered ginger
  • 1 tsp cinnamon powder
  • 3 tbsp brown sugar
  • 6.3 oz chestnut puree
  • 1 tsp vanilla extract
  • 1 sliced pear

For the glaze:

  • 1 tsp cinnamon powder
  • ½ tsp powdered ginger
  • ¼ tsp ground cloves
  • 2 tbsp neutral oil
  • 2 tbsp maple syrup


Preheat the oven to 360°F.

Put the oil, vinegar and almond milk in a bowl, mix well, and set aside.

Blend the chestnut puree, dates and vanilla extract in a blender until smooth.

In a separate bowl, mix the dry ingredients, previously sifted. Add the chestnut mixture as well as the almond milk with vinegar to the dry ingredients and mix everything together.

Pour into a baking pan 9 inches in diameter, previously covered with parchment paper, and cover with sliced pear. Mix the frosting ingredients and brush the pears with it.

Bake for 45 minutes or until the dough is fully cooked. To verify, insert a toothpick in it, and when it comes out clean, it will be done.