My friend is staying with us. She went to do some art with colleagues from university, so I gave her a few pieces of this pie to give them. Apparently they fell in love with it…
100g raw almonds, blended
100g raw walnuts, blended
50g coconut butter or vegan margarine
1 Tbsp jaggery sugar/maple syrup/ or agave syrup
2 Tbsp soft brown sugar or icing sugar
400mL coconut cream/milk
600mL oat, almond, rice, or soya milk
2 Tbsp vanilla essence
400g dark vegan cooking chocolate
60g corn flour
8 Tbsp raw sugar (white will do as well)
Blend the almonds, walnuts, and sugar together in a food processor. In a medium pot melt the coconut butter or margarine and add in the blended nuts. Roast them over a medium heat, constantly stirring until you smell the pleasant scent of roasted caramel nuts. Add the syrup, mix well, and remove the pot from the heat.
Wait a few minutes for the nut mix to cool down a bit and then put it in your cake tin lined with baking paper. Press it down to make an even base for your pie. It’s nice to include the edges of the tray as well when making the nutty base, as it will hold your pie better.
In a medium pot put 400mL of coconut cream, 400mL of the milk and the sugar. Bring to the boil.
In a separate bowl mix the other the 200mL of milk with the vanilla essence and corn flour. Whisk it until it becomes smooth. When the milk in the pot starts to boil, pour in the corn flour mix and bring it to the boil again, constantly and energetically whisking – this way you won’t have any lumps in your custard.
Switch off the heat and add in the vegan chocolate broken into small pieces, which will melt in the heat of the custard.
Mix it from time to time until it has completely melted and the custard is smooth and evenly colored. Pour it on top of the nutty base and with spoon or spatula spread it evenly. Leave for an hour to let it cool and than shred some chocolate over the top of it (I used a potato peeler). Put the ready pie inside the fridge and leave it for several hours before serving.