Chocolate Pie

8 standard portions

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Ingredients

• 210 g Whole wheat flour
• 60 g Butter
• 2 tablespoons Greek yogurt
• 0.5 tsp Fine sea salt
• 1 Egg
• 4 Pitted dates
• 5 tablespoons Cold water
• 400 ml Coconut milk ((full fat, not light))
• 200 g Chocolate (dark)
• 1 tsp Vanilla extract

Method

1. Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
2. Put 5 tbsp Cold water and 4 Pitted dates into a food processor and blend.
3. Put 210 g Whole wheat flour and 0.5 tsp Sea salt in a bowl. Cut 60 g Butter into cubes and add to the flour.
4. Mix the flour and butter with your fingers until it becomes a breadcrumb consistency.
5. Add 2 tbsp Greek yogurt, 1 Egg and the date syrup to the flour and mix with a fork.
6. Then mix with your hands until a dough is formed.
7. Put the dough on a flour dusted surface and knead for a few minutes. If this is still fairly sticky, add some more flour. Roll to about 20inch/50cm diameter.
8. Cut in to 4 circles of 4inch/10cm (this is the size of the mini pie dishes I used) and add to your greased pie dishes. See notes below for cutting the dough to size.
9. Blind bake the pie crusts for 10 minutes.
10. Meanwhile, pour 400 ml Coconut milk into a pan and add 200 g Chocolate and 1 tsp Vanilla extract.
11. Heat on low until it melts, stirring constantly.
12. Pour the chocolate mixture into your pie crust (there might be some left over that won't fit in, so pour this into little glasses and put in the fridge for a mini chocolate fix). Put into the oven for 30 minutes.
13. Take out of the oven and allow to cool and then put in the fridge for a few hours before serving. Sprinkle some almonds or coconut on top before serving (optional).