A healthy recipe for the sweet craving days! Can be sugarless if you want to!
- For the crust:
- 4 units dried apricots
- 3 units dates (no seeds)
- 200 g Brazilian nuts or almonds
- 2 tablespoons coconut oil
- 3 tablespoons shredded coconut
- For the filling:
- 200 g dark chocolate (vegan)
- 150 g coconut milk
- 20 g sugar (opcional)
- For the jam:
- 250 g strawberries (frozen or not)
- 200 g raspberries (frozen or not)
- Sugar as much you like
In a food processor, put all the ingredients for the crust and process until it looks like crumbs.
Put the crust in a pan with removable bottom and press with your fingers all over the bottom and sides. You can put in small pans too, it looks cute
Take it to the oven (180° C, pre heated) until it looks golden. Let it cool.
Heat the chocolate and coconut milk until it gets creamy. Mix in sugar. Let it cool and pour over the pie. Take it to the fridge to get firm.
Make the jam: mix the berries and sugar and cook until they get almost melted. Smash them to jam texture. Let it cool. Pour over the pie and take it to the fridge. Serve cool.
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