difficulty Moderate
  • food processor
  • 28cm springform pan
  • cling wrap
author Heidi
write-up Write Up
forked from Dreamy Chilled BananaNut Pie
  5 whole 5 whole fresh medjool dates  
  1. remove the pits of the dates and then add to a food processor with the nuts.
  2. blend until finely chopped. add the salt, liquid coconut oil and maple syrup then pulse until combined.
  3. pour into a 28cm springform cake tin and press firmly with your hands.
  4. place in the freezer while you work on your pie filling.
  1 1/2 cup 1 1/2 cup cashews (unsalted)  
  3/4 whole 3/4 whole peanuts (unsalted)  
  1/2 cup 1/2 cup walnuts  
  1/3 tsp 1/3 tsp salt  
  2 tbsp 2 tbsp unrefined coconut oil (in its liquid state)  
  2 tsp 2 tsp pure maple syrup  
350 g   350 g dark cooking chocolate (70% cocoa)  
  1. rinse your food processor to remove any remaining nuts.
  2. over a double boiler, melt the chocolate. 7. pour the chocolate into the food processor along with the tofu, cocoa powder, maple syrup and vanilla. blend until smooth. 8. taste and add more syrup for a sweeter filling and/or more cocoa powder for a richer filling.
  3. pour the filling into the pie crust and smooth the surface with a spatula.
  4. cover with cling wrap and refrigerate until set (~1.5hrs).
  5. to serve, remove the springform case and cut slices of pie. top with berries and creme fraiche.
400 g   400 g soft/silken tofu  
  4 1/2 tbsp 4 1/2 tbsp cocoa powder  
  2 tbsp 2 tbsp pure maple syrup  
  1 tbsp 1 tbsp vanilla extract