-
Servings
8 -
Prep Time
30 minutes -
Cook Time
15 Minutes -
Total Time
45 Minutes -
Difficulty
Easy
Ingredients
Base
| 1 | tbsp ground flax seeds (3 tbsp water) |
| 120g | almond butter |
| 60ml | plant milk |
| 105g | coconut sugar |
| 2 | tbsp coconut flour (optional) |
| 140g | almond flour |
| 40g | vegan chocolate ⠀ |
Sunday spent with this almond butter cookie dough filled pie with chocolate chunks, drizzled in caramel sauce 😋
METHOD
- Preheat the oven to 180C
- Make the flax egg by mixing 1 tbsp ground flax seeds with 3 tbsp water. Leave to set for 15 minutes
- Add all wet ingredients into a saucepan and mix on low heat until smooth. Add to a large mixing bowl bowl
- Add all dry ingredients (excl chocolate chunks) into the large mixing bowl and stir until all combined
- Stir in the chocolate and pour into a small round baking tray. Bake for 15-18 minutes.
- Cool for 20 minutes and then slice. Devour with a scoop of icecream and nut butter drizzle. I couldn't resist 🤤