Triple Choc Granola Pie Recipe

Makes

a 20cm pie

Ingredients

For the crust

4tbsp coconut oil, plus extra for greasing
130g mixed nuts
240g peanut butter
60g coconut sugar
pinch of Himalayan salt
25g cacao powder
105g mixed seeds
100g porridge oats

For the filling

2 ripe medium avocados
160g pure maple syrup
4tbsp peanut butter
50g cacao powder

Ingredients

Preheat your oven to 180°C/gas mark 4 and melt the coconut oil in a saucepan on a low heat.

Place the nuts in a blender and blend for 20 seconds to break them down a little. Stir the peanut butter, coconut sugar, salt and cacao powder into the coconut oil and remove from the heat, before stirring in the other ingredients.

Spoon this into a greased 20cm pie dish and use the back of a spoon to press it down evenly on the base and sides. Bake for 15 minutes and leave to cool while you make the filling.

Halve and pit the avocados, scoop the flesh into a blender with the maple syrup, peanut butter and cacao powder and blend for around a minute or until smooth.

Spoon this evenly onto the base and decorate with a sprinkling of cacao nibs.

Place in the fridge for 2 hours to allow the pie to firm up. Store in the fridge for up to 3 days.

Recipe courtesy of Vegan Chocolate Treats by Emma Hollingsworth. Published by Kyle Books. Photography Jen Rich.

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