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Caption: Raw Espresso chocolate pie
Caption: " Make it simple but significant"
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Caption: This raw espresso chocolate vegan pie is our best recipe yet. Easy to make and so much flavour. Decorate the pie with some edible flowers for a festive effect.
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Caption: Edible flowers are:
- roses
- violets
- elderberry
- lavender
- dandelion
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Caption: Recipe:
Bottom:
- 100 g pitted dates
- 125 g blanched almonds
- 25 g shredded coconut
- 2 tbs raw cacao powder
- pinch of salt
- 2 tbs espresso or use our cold brew affogato recipe (blog)
Mousse:
- 6 tbs raw cacao powder
- 4 tbs espresso coffee ( or option above)
- 10 tbs coconutbutter, melted
- 200 g coconut cream
- 200 ml water to dissolve the coconut cream
- 2 bananas
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Caption: Mix all the ingredients for the bottom of the pie in a kitchen machine until a ball of sticky dough forms.
Line a baking tin with baking parchement and place the ball of dough in the tin. Spread equally over the bottom. Place the tin in the freezer.
Add the 200 ml of water to the coconut and stir until well combined. Add this together with all the other ingredients for the mousse in the kitchen machine and let it blitz until a smooth cream forms. Get the tin out of the freezer and add the chocolate cream. Place it back in the freezer for another half hour. Then for another two hours in the fridge.
Enjoy!
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Caption: Enjoy the pie and be sure to follow our blog, instagram and to remove the bugs before eating the flowers!
Liefs Food Bandits