Chocolate – Date Caramel Pie

For the Crust:

120g Rolled oats

75g Flour

3 Tbsp Agave Syrup

60g Butter, melted

15g Cocoa powder, without added sugar

 

For the Chocolate Pudding:

100g dark Choccolate, (72%, without added sugar)

2 Tbsp Maple orAgave Syrup

200ml Heavy Cream

2 Eggyolk

7g Corn starch

 

For the Date Caramel:

200g Medjol Date, pitted

50ml Maple/Agave Syrup

180ml Coconut milk

Pinch of Salt

Prep.time: 20 Minutes

Baking time: 15 Minutes plus min. 1 hour cooling

You’ll nee: Food-Processor, Flexi-Beater

 

  1. Preheat oven to 180C
  2. Whizz rolled oats, flour, Agave syrup, cocoa powder and melted butter in Food Processor until the dough comes together
  3. Butter a 20cm diameter cake pan and press dough in the prepared pan
  4. Bake for 15 minutes, then sat aside to cool
  5. Attach Flexi-Beater to the mixer, set cooking mode to 80C and heat up the heavy cream
  6. Add chocolate and agave syrup, cook until melted
  7. Reduce temperature to 60C
  8. In a bowl, beat together the egg yolks and starch. Pour the milk slowly over the egg mix, beating well.
  9. Return cream into the bowl, and cook another ½-1 minute until cream thickens
  10. Pour the chocolate pudding into the prepared crust, and refrigerate for an hour
  11. Pour hot water over Medjol dates, and let it stand until they soften
  12. Combine date, maple or agave syrup, coconut milk and pinch of salt in a food processor
  13. Blend on high speed until very smooth and creamy.
  14. Serve pie with date caramel and a little bit of salt

 

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