SImple, no bake dairy-free dessert.
Category
Cakes & Tortes
Ingredients
-
1-1/2 cup oats
-
1/2 cup Mandelin natural whole almonds
-
2 tablespoons honey
-
1 tablespoon coconut oil
-
1 cup almond milk*
-
1 cup coconut milk
-
2 tablespoons Mandelin Classic Natural Roasted Almond Butter
-
1 teaspoon cinnamon
-
1 teaspoon nutmeg
-
pinch of salt
-
3 egg yolks
-
2 tablespoons honey
-
2 tablespoons coconut oil, melted
-
1/2 cup ricotta (optional)
-
2 oz dark chocolate (1/2 shaved, 1/2 melted in the microwave)
Crust
Filling
Topping
Directions
For the crust, combine all ingredients into a blender and blitz until combined (I like it when it stays a little rough with some bigger pieces, it adds to the character).
Press the crust into a pie shell and put in the fridge to set for a minimum of 20 minutes.
For the filling, bring together the coconut milk, almond milk, butter, cinnamon, nutmeg and salt in a small pot on low heat. Bring to a boil and simmer for 12-15 minutes or until creamy. Allow to cool.
In a mixing bowl, whisk together yolks, honey and coconut oil before draining almond milk mixture through a sieve into the mixing bowl to combine. Pour entire mixture back into saucepan and stir on a low heat for 4-5 minutes or until mixture is thick. (Do not leave the stove top here -- your eggs can curdle).
Allow mixture to cool. If you wish to add the ricotta, fold it in at this point. Be sure that the mixture is well cooled before doing so.
Remove crust from fridge and pour the almond milk filling in. Apply plastic wrap to the surface, pressing down for even coverage (and this prevents that weird skin from being created) and pop in the fridge to set for 20 minutes.
Top with shaved chocolate and the melted chocolate drizzle.