Gluten free, dairy free, refined sugar free, and absolutely delicious
If you want to impress someone with your baking, this is an excellent choice. It seems like an advanced recipe because of all the different parts, but it's so easy and very hard to fail with.
We made several mini-pies because, well we're savages and would eat the whole thing in one evening :D But also, because they are so cute this way!
Fluffy, Sticky, Crunchy
We know the coconut whipped cream can turn out very differently depending on the brand. We use this one and it works really well. There was actually no liquid in the can at all, so we could leverage the full can! Make sure to place it in the fridge, THE NIGHT BEFORE!
Let's get cookin'
Serves: 4 Prep time: 45 min Total Time: 1 hour
Ingredients
For the Pie Crust
40 g Raw Almonds
100 g Rolled Oats
1/4 tsp Cinnamon
1/8 tsp Salt
1 tbsp Coconut Oil, Melted
2 tbsp Maple Syrup
3/4 tbsp Water
For the Toffee
150 g pitted Medjool dates
1 1/5 tbsp Almond Butter
1/2 tsp fresh Lemon Juice
1/8 tsp Salt
1/4 tsp Vanilla Powder
For the Whipped Cream & Chocolate Topping
1/2 can full fat Coconut Milk
1 ripe Banana
Some chocolate to shred on top
Instructions
The night before: place the can of coconut in the fridge to chill!
For the Pie Crust:
Preheat the oven 190°C. Grease 4 small pie tins with coconut oil. To prevent the pies from sticking, cut out a circle of parchment paper to fit on the bottom and place it inside the tins.
Grind the almonds in a food processor until they are coarse. Add the oats, cinnamon, and salt and process until coarse.
Combine the wet ingredients: melted oil, maple syrup, and water. Combine the wet ingredients with the dry until you have a crumbly dough. If the dough is too dry, add some water.
Divide the dough into "piles", then press the dough flat into the pie tins with your fingers. If it sticks to your fingers, lightly wet them with some water. Poke the base a few times with a fork.
Bake for about 12 minutes, then let it cool!
For the Toffee:
Soak the dates in hot water for about 5 minutes. Drain.
Add the soaked dates, almond butter, lemon juice, salt, and vanilla powder into a food processor and process until you have a sticky paste.
Set aside.
For the Whipped Cream
Scoop off the thick white coconut cream from the top of the can, discarding any water at the bottom. Beat with an electric mixer until smooth and fluffy.
Set aside.
Assembly
Once the crust is cool, spread the toffee gently across the pie crusts, using a wet spoon.
Add a generous spoon of whipped cream on top.
Slice the bananas and decorate the pies.
Lastly, shred some chocolate on top
ENJOY!! :)
Nutrition facts
The information shown is an estimate provided by an online nutrition calculator.
It should not be considered a substitute for a professional nutritionist’s advice.
댓글