Chocolate & salted peanut pie

SERVES 8-10

This dessert combines lots of the latest superfood trends into one gloriously delicious pie! Nuts, coconut sugar, coconut oil, plant-based milk and dark chocolate, all of which are touted as superfoods, means that eating this pie never leaves me feeling heavy. In fact, quite the opposite – it’s uplifting!

BASE

1 cup almonds, ground to a fine meal

¼ cup coconut sugar (you

can use brown sugar)

¼ cup cocoa 2 tbsp coconut thread

2 tbsp coconut oil, melted

1 tbsp flaxseed meal mixed

with 2 tbsp water

1 tsp vanilla extract

1 tsp orange zest

½ tsp baking powder

½ tsp baking soda

¼ cup plant milk (eg, almond,

soy, rice, coconut)

FILLING

400ml coconut milk (or other plant-based milk), plus

2 tbsp extra

100g maple syrup

40g cocoa 1 tbsp cornflour

100g dark chocolate,

roughly chopped

2 tbsp coconut oil

1 / tsp sea salt 3

1 / cup roasted peanuts, 3 roughly chopped

1 Preheat oven to 180oC. Line a 23cm loose-bottomed tart tin.

2 Mix all of the base ingredients together and press into your prepared tart tin. Bake for 15-20 minutes or until firmed up. Cool.

3 Make the filling by heating up the 400ml of milk with the maple syrup in a saucepan. While it heats, mix together the cocoa, cornflour and extra milk until it’s lump-free. Pour this into the milk and maple mixture, stirring until it thickens – about 5-7 minutes. The mixture won’t be super thick, more like a light custard. Add the chocolate and coconut oil to the custard, whisking until smooth and shiny. 4 Pour into your cooled, cooked base (fill it right to the top) and chill until set – about 2-3 hours or overnight.

5 Before serving, sprinkle with sea salt and peanuts.