⅜ cup vegan butter (85 g), can substitute with coconut oil
Filling
1 ½ cups medjool date (255 g)
1 cup boiling water (240 mL)
1 cup almond flour (100 g)
¾ cup cocoa powder (90 g)
½ cup coconut sugar (100 g)
1 tablespoon ground flaxseed
2 teaspoons vanilla extract
½ teaspoon baking powder
¼ teaspoon salt
⅓ cup milk substitute (80 mL)
Nutrition Info
Calories 603
Fat 40g
Carbs 56g
Fiber 6g
Sugar 38g
Protein 7g
How to Make It
1. Step
To make the crust, blend together the cookie sandwiches and the vegan butter in a food processor. Blend for 10 seconds at a time until the cookies have absorbed all the butter. The mix should stick when pressed together.
2. Step
Transfer to a greased pie pan, press to form a crust.
3. Step
Refrigerate for 30 minutes.
4. Step
To make the filling, place your dates in a bowl and soak them in the boiling water for 10-15 minutes.
5. Step
Transfer the dates and the water to a food processor and blend for 10 seconds at a time until a thick paste has formed. Transfer to a large mixing bowl.
6. Step
Add the rest of the ingredients for the filling into the mixing bowl and fold them into the paste. Mix thoroughly.
7. Step
Pour the mix into the chilled pie crust. Bake in the oven at 350° F (180° C) for 40-45 minutes. The texture should be thick and fudgy.
