Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pie base
Creamy filling
To bake
Utensils
One square springform pan(20 x 20 cm), lined with baking paper
How it's done
Pie base
Mix the nuts, oats, coconut flakes, coconut oil and dates in a food processor for approx. 4 mins. until sticky. Transfer the mixture to the prepared tin, smooth down with the back of a spoon.
Creamy filling
Heat the coconut milk in a pan. Add the dates, simmer until soft. Remove the pan from the heat, add the nuts, maple syrup and vanilla paste, puree into a smooth cream using a handheld blender. Pour the cream over the pie base, scatter the nuts on top.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove, brush with maple syrup while still warm, sprinkle with fleur de sel. Leave the pie to cool in the tin, cover and chill for approx. 1 hr. Slice the pie into bars.
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