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Raw vegan chocolate pie

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Raw vegan chocolate pie

For a pie of 8-10 slices

Preparation time: 30 min, refrigeration time: 4h

Ingredients

  • 12 dates without pit
  • 270g mixed nuts
  • 1 pinch of salt
  • 2 tbsp of raw cocoa powder
  • 4 tbsp of coconut oil
  • Plain or coconut vegan spread Louarnes (or peanut butter)
  • 20cl of coconut cream
  • 30g of margarine
  • 230g of chocolate

PREPARATION

  • In a blender, pour the dates, nut mixture, coconut oil, salt and raw cocoa powder and blend until you get a slightly sticky texture with chopped walnut pieces.
  • Place this dough on a baking sheet covered with baking paper and in a 24cm pastry ring.
  • Flatten the dough with your fingers and hands to cover the bottom and sides of the circle.
  • Keep refrigerated for 20 min.
  • Cover the pie with a generous layer of spread or peanut butter.
  • Put back in the fridge.
  • Heat the coconut cream with the margarine and let it melt.
  • Off the heat, pour the chocolate in 3 times and mix until you get a very smooth texture.
  • Pour over the tart and let stand in the fridge for at least 3 hours.
  • Take out of the fridge 15min before serving for a soft texture.
  • Garnish with fresh fruit, nut chips and chocolate.

Raw vegan chocolate pie
For a pie of 8-10 parts Preparation time: 30 min, refrigeration time: 4h
Ingrédients
  • 12 dates without pit
  • 270 g mixed nuts
  • 1 pinch of salt
  • 2 tbsp of raw cocoa powder
  • 4 tbsp of coconut oil
  • Plain or coconut vegan @louarnes spread or peanut butter
  • 20 cl of coconut cream
  • 30 g of margarine
  • 230 g of chocolate
Instructions
  1. In a blender, pour the dates, nut mixture, coconut oil, salt and raw cocoa powder and blend until you get a slightly sticky texture with chopped walnut pieces.
  2. Place this dough on a baking sheet covered with baking paper and in a 24cm pastry ring.
  3. Flatten the dough with your fingers and hands to cover the bottom and sides of the circle.
  4. Keep refrigerated for 20 min.
  5. Cover the pie shell with a generous layer of spread or peanut butter.
  6. Put back in the fridge.
  7. Heat the coconut cream with the margarine and let it melt.
  8. Off the heat, pour the chocolate in 3 batches and mix until you get a very smooth texture.
  9. Pour over the tart and let stand in the fridge for at least 3 hours.
  10. Take out of the fridge 15min before serving for a soft texture.
  11. Garnish with fresh fruit, nut chips and chocolate.

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