Vegan pear and blackberries with chocolate pie

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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
  • 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 350°F.

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

Blend the chestnut puree, dates, and vanilla extract until getting a homogeneous mixture.

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

Pour into a 9 inch-diameter pan, previously wrapped, and cover with the sliced pears. Mix the frosting ingredients and brush the pears with it.

Bake for 45 minutes or until the dough is fully cooked. To verify, push a wooden stick into it, it will be ready once it comes out clean.