I was in the supermarket the other day and was intrigued by a new chocolate flavour I saw. It was roasted sesame and dark chocolate. Interesting. Of course I had to taste it (for research purposes you understand!) and It was actually quite a peanutty taste. This got me to thinking, sesame seeds make tahina paste and tahina paste has a gorgeous consistency, just perfect for a pie filling, so if I sweeten up some sesame paste, this could lead to a pretty amaze balls dessert. I was right.
For the crust…
1 cup almond flour
1/2 cup pecans
3 tablespoons cacao powder
1/4 cup coconut oil, melted
1 teaspoon vanilla essence
1 1/2 tablespoons honey
Pinch sea salt
Little bit of coconut oil for greasing
For the filling…
1/2 cup tahina
1/2 cup coconut oil, melted
1/3 cup maple syrup
Pinch of sea salt
For the top…
1/4 cup coconut oil,melted
1/4 cup cacao powder
2 tablespoons maple syrup
Preheat oven to 180 degrees Celsius.
Lightly grease loose bottomed pie dish with coconut oil (mine was 23cm).
Put pecans into food processor and grind for a few seconds to a meal-like consistency.
Add all other crust ingredients and whizz together.
Press evenly into base and sides of pie dish.
Bake for 12 minutes.
Remove from oven and allow to cool.
Make the filling by whizzing all ingredients together in the food processor. Pour into the cooled base and place the whole thing in fridge for 30-45 minutes.
Whisk together the chocolate top ingredients. Pour over the pie and spread evenly. You need to work quickly here as the chilled filling will start to set the chocolate after contact.
Pop back into fridge to set top.
This pie is best served straight from the fridge as the coconut oil melts at room temperature.
By Holly Purdy, InnerFight foodie and coach