This is the ultimate dinner party dessert to share with friends and family. It is the final recipe created for Eight Hour Studio and is based around 'Play' - what better note to finish on? It’s been a firm winner when I’ve shared it with friends and family (‘Free From or not) – nobody can believe the secret ingredient! The base is delicious and can be used for any number of pies/tarts - toasting the oats and nuts gives it a great depth of flavour.
40g almonds, roasted
120g macadamias, plus a handful to be used later, roasted
120g oats, toasted
4tbsp coconut oil
8 medjool dates, pitted
Pinch Himalayan/sea salt
8 dates, pitted and soaked
4tbsp coconut milk
Small pinch Himalayan/sea salt
4 avocados, de-stoned and flesh scooped out
75g cacao powder
2tbsp coconut oil
3tbsp cashew butter
6-7tbsp brown rice syrup (or raw honey)
Handful cacao nibs
Handful toasted macadamias, crushed and lightly salted
Rose petals (optional)
You will need: a food processor and a 7” loose bottomed tin (bigger is fine but your pie wont be as deep)
Start by soaking the dates for the caramel in a bowl, covered with boiling water – just enough to cover the dates.
To make the base:
- Preheat the oven to 160C.
- Line the bottom of the tin with greaseproof paper.
- Place the almonds in a roasting tray and roast for approx. 5 minutes. Add the macadamias to the tray and roast for another 3-5 minutes, or until golden brown. Keep an eye as the macadamias can catch and burn very quickly. Remove the handful of extra macadamias and set aside.
- Toast the oats in a dry pan on a medium heat for 5-7, tossing throughout. Again, you are looking to reach golden brown.
- Place the nuts, oats, coconut oil, dates and salt in a food processor and blitz until you are left with a medium crumb that sticks together when pressed between two fingers.
- Empty the mix (scraping the food processor bowl clean, as you will be using it for the next stage) into the tin and smooth with the back of a metal spoon. As you are smoothing, work the mixture up the sides of the tin to create the walls. Keep going until you are left with a smooth surface and compact, level walls. The base and walls should be no more than 1cm thick.
- Place in the fridge to set. This should take no longer than the time it takes to make the caramel and chocolate filling.
To make the caramel:
- Drain the dates and place in the food processor along with the coconut milk and salt. Blitz until smooth, for approx. 2-3 minutes. You may need to scrape down the sides once or twice.
- Empty into in a bowl (again, scraping the bowl clean as you will be using the food processor again) and place in the fridge.
To make the chocolate filling:
- Blitz all ingredients in the food processor until completely smooth. Taste and adjust the sweetness if necessary.
To make the crushed and salted macadamias (for the sprinkles):
- Crush the handful of extra roasted macadamias in a pestle and mortar or in a Ziploc bag with a rolling pin and add a tiny pinch of salt.
To make the pie:
- Spoon half the chocolate mixture on top of the biscuit base and smooth level with the back of a metal spoon.
-Spoon half the caramel (saving the other half for serving) on top of the chocolate, smoothing to an even layer, leaving a little gap around the edge.
- Spoon the rest of the chocolate mixture on top of the caramel in even dollops around the circle – this will make it easier to smooth without disturbing the caramel too much. Smooth gently with the back of the spoon of a palette knife, finishing with a circular pattern.
- Top with half the sprinkles, saving the other half for serving.
Cover the pie with cling film and refrigerate until needed. The pie will last in the fridge for 3 days and can be made in advance.
- Slice the pie and serve on a plate with a dollop of caramel and some extra sprinkles.