Everything about this pie is just so, so right! It’s inspired by my boyfriend’s favourite chocolate bar, Maya Gold by Green & Blacks.
A toasted walnut and date crust topped with surprisingly rich yet airy whipped chocolate ganache spiced with cayenne pepper, nutmeg and cinnamon and infused with orange zest and a generous splash of orange juice.
The whipped chocolate cream sets beautifully and makes a sliceable mousse which melts on your tongue. I would go on but I know you’re already sold.
Promise to give this one a try! You won’t regret it.
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- 50 g oats
- 100 g walnuts
- 150 g dates
- 15 g coconut oil
- Pinch of salt
- Chocolate layer:
- 350 ml coconut milk (or 350 g if using the scales)
- Zest of 1 orange
- 5 Tbsp orange juice
- 350 g dark chocolate
- 1 tsp vanilla extract
- ¼ tsp cayenne pepper
- 1½ tsp nutmeg
- 4 tsp cinnamon
- For the chocolate mousse layer add the coconut milk and the orange zest to a small sauce pan. Bring the coconut milk to a boil, turn down the heat and let it simmer for 5 minutes.
- Then take it off the heat and add the chocolate in chunks. Let it sit for two minutes and then stir until the chocolate is fully melted. Now add the cayenne pepper, nutmeg, cinnamon, orange juice and vanilla extract and stir until well combined. Pop the ganache in the fridge for 30 to 40 minutes to let it cool down. Keep checking the consistency of the chocolate ganache, giving it a good stir. You want it to thicken but still be liquid enough to slowly run down a spoon.
- Meanwhile for the base toast the walnuts on medium heat in a frying pan until they start turning brown, be careful not to burn them. Add the walnuts, oats, dates, coconut oil and a pinch of salt to a food processor and blitz until everything is well combined and the mixture holds together when you pinch it between your fingers. Firmly press the mixture in a pie dish or cake tin, preferably with removable bottom.
- When the ganache is cold and has thickened a bit take it out of the fridge and whip it with a hand or stand mixer (also called electric whisk) for about 1 to 2 minutes or until it has gone lighter in colour and holds it’s shape. Be careful not to over whip it or it might become grainy.
- Quickly spoon the chocolate mousse on top of the pie base. The whipped ganache firms up fast so you have to be quick. Let the pie set in the fridge for 20 minutes. Enjoy!