-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
Base
| 220g | oat flour (@hollandandbarrett gluten free oats) (2,1/5 cup) |
| 75g | agave syrup (@costco) (1/5 cup) |
| 60g | coconut oil (KTC from @tescofood) (1/2 cup) ⠀ |
| 50g | cacao powder (@sevenhills from. @wholefoodsuk) (1/2 cup) ⠀ |
COOKIE DOUGH
| 200g | ground almonds (@sainsburys) (2 cups) |
| 50ml | almond milk (@rudehealth from @sainsburys) |
| 100g | agave syrup (1/4 cup, 2 tsp) |
| 50g | dark chocolate (@seedandbean) (1/3 cup) |
TOPPING
| 100g | white chocolate (2/3 cup) |
| 2 | tbsp coconut oil |
A RICH CHOCOLATEY PIE CRUST FILLED WITH ALMOND COOKIE DOUGH AND FILLED WITH CHOCOLATE CHUNKS, TOPPED WITH WHITE CHOCOLATE GANACHE😋 ⠀
METHOD
- Melt coconut oil
- Mix up base ingredients until dough forms
- Press into cupcake moulds and place in freezer for 10 minutes whilst you make the cookie dough
- Combine the cookie dough ingredients excluding the chocolate until a dough forms
- Cut the chocolate into small squares and fold into the dough
- Split into 8 servings and fill oat crust
- Melt the chocolate topping in a bain Marie and top each pie with 2 tbsp of melted chocolate