This recipe is part taken from Angela Liddon’s, The Oh She Glows Cookbook, part my own invention. I’m a big fan of clean eating, but I won’t be becoming vegan or removing sugar from my diet any time soon.
I use a hazelnut crust and there’s no butter in this recipe – this is what I deem as the healthy bit. But there’s chocolate and sugar in it and life’s too short not to enjoy dessert. The hazelnut crust is the perfect complement to the rich and creamy chocolate filling – you’ll have people going back for seconds despite their best intentions.
For the crust:
- 75g hazelnuts
- 100ml coconut oil
- 3 tablespoons maple syrup
- 150g oats
For the filling:
- 475ml skimmed milk
- 150g sugar
- 75g coco powder
- 3 tablespoons cornflour
- 1 egg
- 60g dark chocolate
- 1 teaspoon vanilla extract
Prep Time: 45 minutes
Freeze Time: 4-6 hours, but preferably overnight
Firstly, we’ll need to make the hazelnut crust. Preheat your oven to 180°C and lightly grease a pie dish with coconut oil.
In a food processor, blitz the hazelnuts into a fine crumb. In a bowl combine the hazelnuts, oil, maple syrup, and oats. The dough should stick together but it shouldn’t be super-sticky either. If it’s too dry try adding a bit of water.
Put the dough into the pie dish, and with your fingers spread it out starting from the middle, moving outward and update along the side of the pie dish.
Bake the crust, uncovered, for 10 minutes until lightly golden. Remove from the oven and set aside on a rack for 15-20 minutes.
Now for the filing.. once you’re removed the crust from the oven combie a 1/4 of the milk, with the sugar, coco powder, corn flour, and the egg – stir this all together with a whisk.
Gently heat the rest of the milk in a saucepan until tiny bubbles start to form around the edge – do not boil the milk. Add sugar mixture to the hot milk with the chocolate and vanilla and cook over a medium heat until it’s thick and bubbly, stirring constantly.
Pour the mixture into the prepared crust and place in the freezer for a couple of hours.