Chocolate and spiced pears pie
vegan, refined- sugar free, gluten- free*
Equipment
- 1 saucepan
Ingredients
- 6 medium pears
- 700 ml water
- 1 tsp cinnamon powder
- 1/2 tsp ground cloves
- 1 Tbsp pure maple syrup
- 40 grams brown sugar
- 150 grams full fat coconut cream (the thick part of a can)
- 100 grams dark chocolate, chopped
- 50 grams coconut oil, melted
- 1 Tbsp maple syrup
- 1 tsp vanilla bean paste
- pinch salt
Instructions
- In a medium bowl, combine oat flour with cacao powder, sugar and salt. Add the coconut oil and stir until well combined.
- Press the dough firmly into the tart tin and place the base into the refrigerator to set.
- Peel the pears, keeping the petiole. (This is going to be helpful to remove them from the saucepan).
- Place water, sugar, maple syrup and spices in a high edge pot and heat on medium heat until all the ingredients are well combined.
- Place the pears in the water, keeping them vertically. Add more water if the pears are not completely covered with water. Cover with a lid and simmer for 30 minutes.
- Remove the pears from the saucepan and let cool down completely.
- Cut 3 of them in halves (remove the petiole) and place them on the bottom of the tart. You can use the remaining pears as a decoration.
- In a medium saucepan, combine coconut cream, coconut oil and chocolate and cook on a low heat until all the ingredients are melted and well combined.
- Add maple syrup, vanilla and salt.
- Pour the mixture over the tart base and make sure to cover the pears.
- Place the tart in the fridge to set for at least 4 hours.
Video
Notes
to make it gluten-free, make sure to use gluten-free oat flour