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Raw vegan chocolate pie
For a pie of 8-10 slices
Preparation time: 30 min, refrigeration time: 4h
[ingredients title=”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
[/ingredients]
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
-
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 shell 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 batches 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.