Triple Choc Granola Pie
Triple Choc Granola Pie

Triple Choc Granola Pie

Granola makes such a perfect crunchy pie crust, and paired with a silky chocolate filling and crunchy cacao nibs stirred through, this pie is definitely worth a try if you're up for an indulgent dessert this weekend.
Photography: JEN RICH
Total Time
25 Minutes
4 tbsp of coconut oil, plus extra for greasing
130g of mixed nuts
240g of peanut butter
60g of coconut sugar
1 pinch of Himalayan salt
25g (¼ cup) cacao powder
105g of mixed seeds
100g of porridge oats
For the filling
2 ripe medium avocados
160g of pure maple syrup
4 tbsp of peanut butter
50g of cacao powder
Step 1

Preheat your oven to 180°C/Gas Mark 4 and melt the coconut oil in a saucepan on a low heat.

Step 2

Place the nuts in a blender and blend for 20 seconds to break them down a little. Stir the peanut butter, coconut sugar, salt and cacao powder into the coconut oil and remove from the heat, before stirring in the other ingredients.

Step 3

Spoon this into a greased 20cm (8in) pie dish and use the back of a spoon to press it down evenly on the base and sides. Bake for 15 minutes and leave to cool while you make the filling.

Step 4

Halve and pit the avocados, scoop the flesh into a blender with the maple syrup, peanut butter and cacao powder and blend for around a minute or until smooth.

Step 5

Spoon this evenly onto the base and decorate with a sprinkling of cacao nibs.

Step 6

Place in the fridge for 2 hours to allow the pie to firm up. Store in the fridge for up to 3 days.

Top tip: The base is crunchy and crumbly as good granola should be, but leave it overnight in the fridge to allow it to bind together a little more.

Recipe courtesy of Vegan Chocolate Treats by Emma Hollingsworth. Published by Kyle Books, priced £18.99. Photography: Jen Rich

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