Recipes
Posted on October 5, 2016
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50g cacao butter (roughly chopped)

150g buckwheat kernels soaked and dried (see tips)

50g almond flour

1 tsp vanilla extract

pinch sea salt

 

50g cacao butter (roughly chopped)

50g coconut oil

250g pecan pieces (soaked overnight and drained)

250g dried pitted dates (soaked overnight, reserve soaking liquid)

40g lemon juice

60-80g maple syrup (adjust sweetness to taste)

1 tsp vanilla extract

pinch sea salt

ground cinnamon to sprinkle

additional pecan halves to decorate

 

Method

Place all the cacao butter in a bowl and melt over hot water stirring until no lumps remain. (Thermomix does make this easier first chop 10 sec/speed 7 then melt 2-3min/37C/speed 2.)

 

Reserve half (50g) of the melted cacao butter for the filling, combine it with room temperature coconut oil to stop it from resetting.

 

Place buckwheat, almond flour, cacao, vanilla and salt into mixing bowl and combine vigourously. (Thermomix 30 sec/speed 3.) Press mixture into a 20cm flan tin.

 

Place the cacao butter and coconut oil mixture together with the pecans, drained dates, lemon juice, maple syrup, vanilla and salt in a food processor and blend at a high speed for 1 minute, you will need to add up to 100ml or 1/3 cup of the reserved date soaking liquid to get it moving smoothly. Once you are satisfied the mixture is creamy in texture, pile it into the pie shell and shape into a slight dome as pictured. Decorate with pecan halves and dust the pie with cinnamon. Refrigerate for 3 hours or until firm.

 

Serve glazed with additional maple syrup if you wish.

 

 

Tips

Cacao butter – the smaller you have chopped the pieces the faster it will melt.

 

Buckwheat groats – soak them 12 – 18 hours and you will notice the grains burst and they sprout, then place on a dehydrator tray and dry until crispy (around 8-10 hours). May be oven dried at ultra low temperature fan forced setting.

 

Almond flour – the meal reserved from making ‘Almond milk’ that has been dehydrated or oven dried and then placed in the food processor and ground to powder, about 20 seconds on a high speed.

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