This Pie! I just can’t get over it! This is seriously one of the easiest, most decadent desserts ever. I mean, just look at it! Don’t you just want to dig in? It’s the perfect amount of decadence without being too naughty or overpowering. And the best part is, it’s refined sugar-free. I’m gonna go ahead and call this “health food”, there …
Cocoa is full of anti oxidants after all. Coconut cream is a power house when it comes to nutrients and the coconut sugar? very acceptable, it has a lower glycemic index ( about 35) than its white refined counter part.
According to Dr. Andrew Weil, coconut sugar is 3 to 9 percent fructose. Regular sugar is 50 percent fructose.
Fructose intake spurs the liver to produce more triglycerides. The less fructose your liver needs to contend with, the better. This makes coconut sugar a better choice than regular cane sugar.
One of my favorite things about this pie is, that you can freeze it in portions and eat it semi frozen, it has almost like an icy fudge like texture. Take it out of the freezer and let it sit for 5 minutes (while you make your tea or coffee for instance) and then it’s ready to eat, so good!
Prep Time: 15 minutes
Cooking Time: ca. 20-30 minutes
- 1 C. whole oats, ground to flour
- 10 medium dates, stone removed
- 1 1/2 tbsp cocoa
- 1 tbsp coconut oil
- 4 tbsp butter, or vegan butter
- 1/4 cup regular cream or coconut cream
- 1 cup packed coconut sugar
- 1 tbsp. water
- 1/2 tsp. vanilla extract
Truffle Fudge filling
- 7 oz. / 200 gr. chopped dark sugar-free chocolate
- 1 C. regular cream or coconut cream
- 1/2 C. Agave syrup (or more to taste)
- 1 tsp. vanilla extract
- Fleur de Sel
For the crust, place the oats in a food processor and grind to flour then add in the dates, cocoa and coconut oil. Pulse until you have a finely ground sticky mass.
Line a 8″/ 20 cm tart tin with a removable bottom, with parchment paper.
Press the crust filling into the tart tin, pressing firmly to get a solid crust. Place in the freezer while you prepare the rest.
For the caramel, In a sauce pan with a thick bottom, melt the butter and let it cook until it browns slighty and starts to smell like hazelnuts. Carefully add the cream and vanilla and bring to a boil. Remove from the heat.
In another pan, melt the coconut sugar with the water until it thickens and starts to bubble (about 4 to 5 minutes), add the cream mixture in three times stirring constantly. Let the sauce cook and thicken, stirring with a wooden spoon.
Let the fudgy dark caramel cool for 15 minutes before spreading out over the crust. Return to the freezer.
For the Chocolate Truffle filling, Place chocolate in a glass bowl. In a saucepan, bring the cream to a simmer over medium-high heat. Add the agave syrup. Pour the cream over the chocolate and let sit for 5 minutes, then whisk until completely smooth. Taste for sweetness, add more agave syrup if you like it sweeter.
Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set. OR refrigerate, covered, until ready to serve. Before serving, sprinkle the top with Fleur De Sel or other flaky sea salt.
If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥
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