Whilst everyone else is off finding new uses for strawberries in the name of Wimbledon, we’ve turned our attentions to the other highlight of late June- Glastonbury Festival.
This year, the wellies are staying safe in storage whilst we enjoy the highlights on BBC 3 from our sofa, tucking in to a big piece of my Glasto-themed concoction – inspired by (what else?) mud, and hippies.
The mud of course comes from chocolate. The hippies, well we haven’t made the pie from hemp, but you’re going to have to trust me here as there are some rather unusual ingredients which makes this pie vegan, raw and free from refined sugar. It’s not going to win any beauty contests, but I think you’ll be surprised by the rich, chocolatey taste. Are vegetables pudding? Try it for yourself and decide!
Serves 4 (we found it best to make individual portions rather than one big pie)
Ingredients
- 150g macadamia nuts (no, we didn’t soak and dehydrate them but you could)
- 100g soft pitted dates
- A pinch of sea salt
- 2 large ripe avocados
- 1 medium banana
- 1 tbsp creamed coconut (the stuff that’s quite hard at room temperature)
- 1-2tbsp maple syrup (or more to taste)
- A few drops vanilla essence
Method
- Put the nuts, dates and salt into a food processor and whizz until you have an even, sticky rubble.
- Push the sticky mixture into the base of a medium tart tin (or 4 ramekins/bowls). If you are making one large pie you may find it useful to sprinkle some desiccated coconut in first to make it a little easier to remove.
- To make the topping, simply put all of the remaining ingredients into a blender, and whizz until combined and smooth. Add more maple syrup if you prefer a sweeter pudding (although lots of sweetness will come from the base).
- Pile the topping onto the base, and chill in the fridge for at least an hour before serving.
- Throw off all of your clothes and dance around the living room to folk music covered in pie.
