Ingredients

The following ingredients have 4 Servings
  • 210 g Whole wheat flour
  • 60 g Butter
  • 2 tbsp Greek yogurt
  • 0.5 tsp Sea salt
  • 1 Egg
  • 4 Pitted dates
  • 5 tbsp Cold water
  • 400 ml Coconut milk ((full fat, not light))
  • 200 g Chocolate (dark)
  • 1 tsp Vanilla extract

Instruction

  • Put the water and dates in a food processor and blend.
  • Put the flour and salt in a bowl. Cut the butter into cubes and add to the flour.
  • Mix the flour and butter with your fingers until it becomes a breadcrumb consistency.
  • Add the yogurt, egg and date syrup to the flour and mix with a fork.
  • Then mix with your hands until a dough is formed.
  • Put the dough on a flour dusted surface and knead for a few minutes. If this is still fairly sticky, add some more flour. Roll to about 20inch/50cm diameter.
  • Cut in to 4 circles of 4inch/10cm (this is the size of the mini pie dishes I used) and add to your greased pie dishes. *See notes below for cutting the dough to size.
  • Blind bake the pie crusts for 10 minutes at 200°C/400°F/Gas 6.
  • Meanwhile, pour the coconut milk into a pan and add the broken up bits of dark chocolate and vanilla.
  • Heat on low until it melts, stirring constantly.
  • Pour the chocolate mixture into your pie crust (there might be some left over that won't fit in, so pour this into little glasses and put in the fridge for a mini chocolate fix). Put in the oven at 200°C/400°F/Gas 6 and cook for 30 minutes.
  • Take out of the oven and allow to cool and then put in the fridge for a few hours before serving. Sprinkle some almonds or coconut on top before serving (optional).