"Easy to make and super decadent and rich. When you're looking for something that everyone will love!"
Cashew caramel and chocolate pie
5
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- Recipe Card
Prep time: 1hr 30mins
Cook time: 15mins
Serves or Makes: 15
Recipe Card
ingredients
- 296 g Cashew butter
- 190 gallon Maple
- 150 g raw Cashews
- 140 g raw Almonds
- 134 g warm Water
- 90 g cold pressed Coconut oil
- 90 g Coconut sugar
- 70 g Cacao butter
- 70 g Cacao powder
- 5 g Vanilla extract
- 3 pinches finely ground Salt
Method
Step 1
Base layer: *OPTIONAL BUT HIGHLY RECOMMENDED* Roast the almonds and cashews (if they are raw) on 170 celsius degrees for 13 minutes and let them cool.
Step 2
In the food processor, blend the roasted cashews and almonds to small pieces.
Step 3
Add: 40g maple, 32g cashew butter, 12g water and a pinch of fine sea salt to the food processor and blend until it's a sticky dough.
Step 4
Press down onto a greased tart tin and put in the fridge.
Step 5
Cashew caramel filling: In a bowl mix 120g warm water and 90g coconut sugar until the sugar dissolves, add 5g vanilla extract and a pinch of fine sea salt and mix well.
Step 6
In another bowl melt 70g cacao butter and 30g coconut oil over Bain-marie and then add 234g cashew butter and mix until well combined.
Step 7
Pour the content of the coconut sugar bowl to the other one and mix well until its combined and have a caramel like look.
Step 8
Pour onto the base and put in the fridge to stable for at least 30 min before adding the ganache layer.
Step 9
Chocolate ganache: Melt 60g coconut oil in a bowl over Bain-marie and add 150g maple syrup, 70g cacao powder, 30g cashew butter and a pinch of fine sea salt - Gently mix all together, when it's well combined pour over the filling layer and put in the fridge. Let it sit for at least 10 minutes before serving.