Creamy nutty chocolate pie

I tried a new recipe inspired by one of my favourite nutritionists Meghan Telpner, just modified the ingredients slightly to make it less sweet and to add some sourness with berries. If you are looking to make a quick healthier dessert, which is gluten free, sugar free, dairy-free, egg-free, but still helps to satisfy your sweet tooth, give the below recipe a try. You've got to love nuts though.




Creamy nutty chocolate pie


Ingredients


Crust

1 cup of dates (buy the soft ones)

1/2 cup of pecans

1/2 of cup of almonds

1/4 of unsweetened shredded coconut

1 tbsp of extra virgin coconut oil

pinch of salt


Filling

1/2 of water

3/4 cup of coconut milk

2 cups of cashew nuts

1/3 cup of maple syrup

1/3 cup of coconut oil

1tsp of vanilla extract

1/2 cup of cacao powder


Instructions


To make the crust, coarsely chop almonds and pecan nuts. Pour them in the food processor. Add in dates (pitted), coconut, coconut oil, salt. Process until the mixture is crumbly and sticks together between your fingers.


Transfer to a 22cm round pie dish (I used silicone) and press the mixture down with your fingers around the bottom and up the sides. Put aside and make the filling.


To make the filling, put water, coconut milk, cashew nuts, maple syrup, coconut oil, vanilla extract and cacao powder in a high speed blender. Blend until the mixture is smooth.


Pour the mixture into the pie dish over the crust.


Transfer to freezer to set for couple of hours.


To serve, remove from the freezer, decorate with raspberries and black currants. Let it sit on the counter for 10 minutes, before cutting and serving.


Enjoy!


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