This pie is like a snickers bar in a different shape. In a crumply crust and three layers of yumminess inside.
With several layers of different consistencies, this pie is just so satisfying and we can guarantee that you will go for at least a second piece. It's best enjoyed together with a strong espresso.
We used unsalted crunchy peanut butter but any other kind should also work. Try not to make this "layer" too far in advance because it gets denser as you let it sit which makes it more difficult to spread evenly on top of the nougat layer.
Decadent, Caramelly, Rich
Let's get cookin'
Serves: 1 Prep time: 15 min Total Time: 2,5h (including 1 hour rest for pie crust and 1h cooling of the finished pie)
Ingredients
Pie Crust
200 g Spelt Flour
150 g Unsalted Butter (cold)
2 tbsp Cold Water
Pinch of Salt
Nougat Layer
60 g Pitted Dates
50 g Almond Meal
Salt to taste
Peanut Layer
140 g Peanut Butter
2 tsp Agave
Chocolate Cover
35 g Cacao Powder
75 g Melted Coconut Oil
20 g Dark Chocolate Chips
35 g Agave Nectar
30 g Dry-roasted Peanuts
Salt for topping
Instructions
Pie Crust
1. Add all the ingredients in a stand mixer and process until combined. Cover with plastic wrap and rest in the fridge for at least 1 hour.
2. Set the oven to 200 degrees Celsius.
3. Take it out from the fridge and roll out until about 5 mm thick. Line a pie tin (20 cm in diameter), notch the bottom with a fork and bake in the middle of the oven for 30-35 min or until the crust has a golden color.
4. Let it cool completely.
Nougat Layer
5. Process the dates and the almond meal in a food processor until it's coarse. It will still be "grainy" but you should be able to form into a ball with your hands. Add salt to taste.
Peanut Layer
6. Simply combine peanut butter and agave.
Chocolate Cover
7. Melt the coconut oil and combine it with the cacao powder, chocolate chips (if you are using large chocolate chips, melt them separately before combining with the rest), and agave nectar.
Assembly
8. Evenly distribute the nougat layer covering the bottom of the crust. Spread the peanut filling on top of the nougat. Scatter the peanuts on top and cover it all with a chocolate layer.
9. Place in the fridge for at least 1 hour. After 15-20 minutes, when the chocolate has somewhat solidified, sprinkle some salt on top and put it back in the fridge. Make sure that all layers are completely solidified before you serve.
Serve with a strong espresso!
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.
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