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Chocolate Pie with Pecan
🇧🇷Brazil
•View in original language
(Português)
6 hour(s)
8 servings
Luísa Colombi
@soulbaker- Ingredients
- Recipe
- Pitted Dates (soaked for 6h) (base)1 cup
- Pecan (base)1.1/2 cup
- Oat flakes (base)1/2 cup
- Flaxseed (base)2 tablespoon
- Water (base)2 tablespoon
- Pinch of salt (base) to taste
- Avocado or avocado (stuffing)400 g
- Banana (stuffing)200 g
- Coconut Oil (Filling)1 tablespoon
- Vanilla Extract (Filling)1/2 tablespoon
- 70% cocoa chocolate (filling)300 g
- Cocoa nibs and crushed pecans (topping) to taste
- Base: Place all ingredients in a food processor - except water - and process. When it is well crushed, add the water little by little, until it becomes a uniform mass that does not stick to your fingers.
- In a removable bottom form, greased with coconut oil, pour the dough, leveling it across the base, using your hands or the back of a spoon.
- Bake in a preheated oven at 180°C for 12 minutes.
- Filling: Melt the chocolate in a bain-marie or in the microwave on low power. Reserve.
- In a food processor, blend the banana and avocado until creamy. Then add the coconut oil and vanilla extract and finally the melted chocolate.
- Assembly: with the base already cold, place an acetate sheet on the side of the mold (watch the video). It's optional, but it helps the pie come out prettier and easier.
- Pour the filling over the base, and refrigerate for at least 6 hours.
- Unmold and gently remove the acetate sheets from the sides.
- Finish by decorating with cocoa nibs and crushed pecans.
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