| Prep Time | 15 mins |
| Servings |
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Ingredients
- 1 cup sunflower seeds (192 grams)
- 1 medjool dates fresh, pitted (15 grams)
- 1 tsp cacao/cocoa powder (2 grams)
- 1/2 tsp cinnamon (0.5 grams)
- 2 tbsp coconut oil (40 mls)
- 1 & 1/8 cup full fat coconut cream (270 grams)
- 100 grams dark chocolate 70% melted
- 1 tsp vanilla extract (5 mls)
- 1 tbs psyllium husks (16 grams)
Ingredients
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Instructions
- Line a 20cm round springform cake tin with baking paper.
- Make the pie crust by blending sunflower seeds, date, cacao/cocoa powder and cinnamon until it resembles coarse breadcrumbs. Add the coconut oil and blend until it just holds together
- Press the crust into the prepared tin, coming up the sides of the tin about 1-1.5cm. Place in the fridge while making the filling.
- Blend the coconut cream, melted chocolate and vanilla until smooth. Add psyllium husks and blend again to combine.
- Pour the filling into the crust, smoothing over the top with a spatula. Return to the fridge overnight to set.
- Slice into 12 pieces, using a knife run under hot water. One piece is one serve. Leftovers can be stored in an airtight container in the fridge for up to a week.
Recipe Notes
This recipes contains 188 calories per serve.