‘A new year means a new chapter. I hope 2022 is an incredible part of your story’.
‘I didn’t hear the question, but the answer is chocolate’ sounds like a Mr B quote! This was a gift for him as a count-down to new year. I made the pie and some extra chocolate mousse and served him the mousse during the week for breakfast, dessert or when he just needed a pick me up when we had had a long night with our little one.
The pie crust here is a press in recipe, so no need for a rolling pin. It is similar to a cookie crust and makes the apartment smell great as you are baking it. The filling is a blender recipe and full of healthy ingredients, including cashews, coconut milk and dark chocolate.
Dark chocolate is such a treat. Being high in cocoa, it is high in fibre, iron and magnesium as well as containing some powerful antioxidants.
Ingredients
Serving:4 small pies or 1 large 9-inch pie
For the pie crust
- 1 ¾ cup almond flour
- ½ cup raw cacao
- 1.5 tbsp. coconut oil
- 2 tbsp. maple syrup
- 1 tsp. vanilla extract
- ¼ tsp. salt
For the filling
- ½ cup cashews, soaked overnight
- 1 can of coconut milk (13oz)
- 1 tbsp. vanilla extract
- ½ cup water
- 2 tsp. agar flakes
- ¼ cup coconut sugar
- ¼ cup maple syrup
- 1 tbsp. coconut oil
- 3.5 oz dark chocolate
Method
- Preheat oven to 350F
- Place all the pie crust ingredients in a blender and pulse until the dough resembles breadcrumbs.
- With clean, damp hands press the dough into 4 small pie tins or 1 9-inch pie tin
- Bake uncovered for 15 minutes until the crust smells like a chocolate cookie. Let it cool completely before adding the filling. It will firm as it cools.
- For the filling. Drain the cashews and place them in the blender with the coconut milk and vanilla extract. Blend until smooth.
- In a small saucepan, add the water, agar, coconut sugar and maple syrup. Bring to the boil and then down to a low heat and cook for 5 minutes, stirring a few times to make sure the agar is dissolving.
- Remove from the heat and stir in the coconut oil
- Add to the blender
- Melt the chocolate using a double boiler, add to the blender and blender minimally until combined
- Pour the filling into the crust and refrigerate for 4 hours or until set
- If you have any left-over filling, pour into a ramekin and let set. Top with strawberries or raspberries.
