Article by Ey@el

Available in English

For those who aren't lucky to go on holiday this year, as a consolation here's a tasty  quick and super easy recipe (no cooking required) to indulge into a sweet chocolatey bliss. Tested and approved by my beloved gang of gourmets.

Ingredients

Makes 12 mini pies:

Crust

- 180 g buckwheat flakes
- 60 g almond powder
- 2½ tbsp coconut oil
- 2½ tbsp agave syrup

Topping

- 225 g cashews
- 100 ml water
- 60 g coconut oil
- 1 pinch salt
- 2 tbsp raw cocoa powder
- 3 tbsp agave syrup
- ¼ tsp vanilla powder

Instructions

Mix all the ingredients for the pastry together in a large bowl using your hands to get a consistent, grainy mixture. Add some coconut oil if necessary.

Scoop the dough in the silicone moulds, about one heaped tablespoon each. Use a glass jar, the same diameter as the moulds to press the crust on the bottom and sides. Let it sit for 5 minutes in the freezer to harden and bake for 15 minutes at 180°C. Once cooled, unmould and arrange on a large dish or plate.

Mix all the ingredients for the topping and process to a thick smooth dough.

Scoop over the pie crusts and allow to chill in the fridge for about 6 hours.

NOTE: You may use oatmeals instead of buckwheat flakes if you are not gluten intolerant. Although the gluten in oats is a different molecule than the one found in wheat, which is far less aggressive and in lower concentrations. However, if you're very sensitive to gluten, you may still experience inflammatory responses. Buckwheat does not contain gluten but its greatest advantage is to contain all the essential amino acids the human body needs.

You may choose not to bake the crust. If so, let sit 30 minutes in the freezer. You may also add some cocoa to colour the crust.

Blessed art thou Saint Chocolate, amen!

Ey@el