Chocolate and buckwheat make a great combination, and in the form of this pie a nourishing but show-stopping dessert. The crust is inspired by one from Sarah Britton of My New Roots, but I have put a chocolate and hazelnut twist on it.
Serves: 6–8
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Servings
Prep time
Cook time
Recipe
Ingredients
- Crust
- 1 cup buckwheat flour
- ½ cup hazelnut or almond meal
- ¼ cup cacao powder
- Pinch sea salt
- ¼ cup coconut oil, chilled
- 2 tbsp maple syrup
- 1 tbsp milk of choice, chilled
- Filling
- 1 cup coconut cream
- ½ cup dark chocolate
- Decent pinch sea salt
- 2 eggs, whisked
- ½ cup hazelnut or almond meal
- 2 tbsp maple syrup
- Topping
- Punnet blueberries
- ¼ cup chopped hazelnuts or almonds
Method
- To make crust, add buckwheat flour, nut meal, cacao and salt to food processor and blitz to combine.
- Add coconut oil, maple syrup and milk and pulse until mix comes together in a soft ball.
- Grease 20cm round pie dish (or similar) with coconut oil and press pastry into tin, shaping it up the sides and pushing down firmly with fingers.
- Prick bottom all over with fork and pop into oven at 180°C for about 15 mins, or until pastry has just started to cook and is slightly browned. Remove from oven.
- Meanwhile, make filling. Add coconut cream to small saucepan and heat gently. Once hot but not boiling, turn down heat and add chocolate and salt, stirring until it melts into the cream.
- Remove from heat and allow to cool a little.
- Add eggs, nut meal and maple syrup and stir to combine.
- Pour into pastry case and return to oven at 180°C for 20–25 mins, or until filling is just cooked.
- Remove from oven and allow to cool.
- Top with blueberries and nuts, as desired.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
