Rich and chocolatey with a hint of salt. YUM! There are two ways to make it: one using a vegetable shortening and vegan, refined sugar-free chocolate. The other way is using butter instead of vegetable shortening and high quality dark chocolate like Lindt or Green and Black which are not certified vegan or refined sugar free.
Ingredients from Alpha Mega
For the crust
- 2 cups almond flour
- 1 1/4 cup oat flour
- 1-2 tbsp oat milk
- 2/3 cup vegetable shortening or butter
- 2 tbsp maple syrup
- 1/2 tsp vanilla
For the chocolate filling
- 450g of high quality chocolate (vegan or standard dark chocolate)
- 1 can coconut milk
- 2 tbs maple syrup if you wish
- 1 tbs of salt flakes to top it
Method:
Blend all the crust ingredients together and push the mix down a round pie tray (or rectangular pie tray).
Bake at 180C for 10 minutes and let it cool.
To make the filling warm the coconut milk (do not boil). Add the chocolate until melted. Add the maple syrup if you wish. Mix well and pour it on top of the cooled crust.
Refridgerate for two hours. Add the salt flakes before serving.
