This is a creamy pie, with a delicious texture and intense chocolate flavor.
The base is firm base with sweet cocoa, oatmeal and hazelnut flavor notes; while the filling, in contrast, is unctuous, like the inside of a bonbon, chocolatey and sweet but not cloying, since it is sweetened with medjoul dates, which add sweetness and texture in a healthy and delicate way.
Another pleasant peculiarity of this pie is that it does not require baking, since you only have to mix the ingredients and let it rest until it has the irresistible density that characterizes it, so you will not need to turn on the oven at any time.
For all this, this recipe is ideal to indulge yourself by treating yourself to a delicious, healthy and cruelty-free treat, since in addition to not having sugar or refined flour, it also does not contain any ingredients of animal origin, so it is also sustainable and animal friendly.
Below you can see what ingredients you need and the steps to follow to enjoy an exquisite pie in the healthiest and most nutritious way.
|Difficulty level||Preparation time||Rations|
|Easy||45 m.||For 8 servings|
*Plus 4 hours of refrigeration
Ingredients for the base
- 100 grams oatmeal
- 100 grams hazelnut (finely ground)
- 75 grams Medjoul dates (pitted)
- 30 ml. extra virgin olive oil (mild flavor, arbequina or royal variety)
- 25 grams pure defatted cocoa powder
- 80 ml. oat milk
Ingredients for the stuffing
- 300 grams Of avocado (well ripe, skinless and boneless)
- 210 grams Medjoul dates (boneless)
- 50 grams sugar-free dark chocolate fondant
- 1 teaspoon of vanilla essence
- teaspoon vanilla essence (chopped, to decorate)
- hazelnut (chopped, to decorate)
- In a deep bowl, add the oatmeal, the ground hazelnuts, the dates cut into small pieces, the cocoa, the oat milk and the oil and blend everything until obtaining a homogeneous and compact mixture.
- Cover with baking paper the bottom of the mold where the pie is going to be placed and varnish the walls of the mold with a little oil so that the pie does not stick. Next, moisten your hands, take portions of the mixture that has been prepared and place it in the bottom of the mold and on its walls until it is completely lined in a uniform way, making sure that it is well adapted to the walls and the base of the mold. Next, put it in the fridge while preparing the pie filling.
- Put the chocolate in a bowl and melt it in a bain-marie, over low heat, stirring until it is completely melted and without lumps. Remove from the heat and add the pitted and chopped dates, the avocado, the oat milk and the vanilla essence and blend until obtaining a homogeneous mixture.
- Take the mold out of the fridge and fill the base of the pie with the mixture it’s been just made, making sure that it is well distributed and the surface is as smooth as possible.
- Cover the mold with a plate or lid and put it in the fridge for 4 hours so that the pie takes consistency. After this time, take the pie out of the fridge, unmold and serve with a little grated chocolate and chopped hazelnuts on top or as you prefer.
- We have used sugar-free dark chocolate fondant with 70% cocoa.
- When choosing the essence of vanilla, make sure that it does not contain any ingredient of animal origin, such as milk or castoreum
- If you want, you can use the same sugar-free fondant dark chocolate used for the cake filling.
- We have used a 22 cm diameter mold. If you use a smaller one, the pie will be taller; if you use a larger pan, the pie will be lower.
If you have any questions, you can leave it to us in the comments. And if you dare and want to show your creations to the world, do not hesitate to label us, we will love to see them through the networks!
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