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Ingredients

Crust
100g Mornflake Gluten Free Jumbo oats
100g buckwheat groats
8 medjool dates, pitted
4 tbsp cacao powder
2 tbsp cacao nibs
1 tbsp cacao butter, melted
Pinch of salt

Filling
125ml coconut cream
2 tbsp peanut butter + 4 tsp for drizzling
50g dark chocolate
1 tbsp maple syrup

Topping
Shaved dark chocolate
Roasted peanuts, crushed

Method

Put all of the ingredients for the pie crust into a food processor and process until the mixture sticks together to form a dough. Remove the mixture and divide into 4 (approx. 100g each).

Press the mixture into each of the mini fluted pie tins, then set to one side whilst preparing the filling.

Place the chocolate and coconut cream into a heat proof bowl and sit over a bain marie. Stir occasionally and once melted, stir in the peanut butter and maple syrup.

Remove from the heat and spoon 3 tbsp into each of the pies. Drizzle 1 tsp of peanut butter over each pie, then place in the fridge for 1 hour to firm up.

Before serving, sprinkle shaved chocolate and crushed peanuts over each pie.




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