This sweet treat is suitable for vegans but will absolutely be enjoyed by anyone who likes a healthy treat. It is rich and delicious so a little should be enough, but it’s very hard not to go back for more. By all means use walnuts or macademia nuts if you prefer them, but I would recommend toasting in advance.
250gr fresh medjool dates, pitted
200gr toasted pecan nuts
60gr cocoa powder
Pinch of sea salt
2 tbsp water, added gradually
- Line an 8-inch square tin with parchment paper.
- Put the dates in a food processor.
- Add the pecans into the food processor and pulse using the “s” blade until a crumble forms.
- Next add the cacao powder and sea salt, blending so that it forms into a dough-like mass.
- Add 1 tbsp of water at a time through the feeder hole as the food processor is running.
- You don’t want the ‘dough’ to be too wet, but you do need enough water for it to adhere together.
- Once the ‘dough’ is sticky enough to form a ball, remove it from the food processor and place it into the prepared tin.
- Use your fingers to press the dough into the pan so that it’s spread out and even, then immediately place it in the freezer.
- While the base is chilling and hardening, start making the filling.
100gr crunchy almond butter
100ml full fat coconut milk
2 tbsp maple syrup
Pinch of sea salt
50gr melted dark chocolate at room temperature
- Put the almond butter, coconut milk, maple syrup and sea salt to the bowl of a food processor.
- Pulse several times to combine.
- Add the melted chocolate and pulse again.
- The mixture will become thick and creamy.
- Pour the filling over top of the crust and use a spatula to spread out evenly.
- Place into the refrigerator to chill for at least 2 hours.
90gr dark chocolate (suitable for vegans)
2 tbsp coconut oil
- Place a small stainless steel bowl over a pot with barely trembling water.
- Place the chocolate and coconut oil in the bowl. Heat on the stove top, stirring the mixture as the chocolate melts.
- Once the chocolate is fully melted and a smooth mixture, remove from the heat.
- . Pour carefully over the almond layer and spread carefully.
- lace the pie back in the fridge so that the chocolate topping solidifies. This will only take about 10 to 20 minutes.
- Portion into fingers, using a hot dry knife to cut through the top chocolate layer and prevent it cracking.
- It is best served chilled, but also delicious at room temperature.
- Make sure to store leftovers in the fridge.
You can email Mercy Fenton at email@example.com