Mother’s Day is one of those dates that stir up emotions in many of us. For me, it is a bitter-sweet occasion because I haven’t been able to spend Mother’s day with my mum for over a decade now. Mum and I live in opposite sides of the globe, so it is very hard to cross off all the important dates in the year when we do manage to get together. Even though I don’t get to spend Mother’s day with my mother, I, myself, am a mother of three, and so for them I am a reason for celebration!
As you know, desserts are an important part of Mother’s day celebrations, and so for this Mother’s day, I would like to share with you a delicious and quick bitter-sweet dessert recipe that is a big success in our household. Not only is it vegan and gluten-free but it is also refined sugar-free too, so you can help yourself to another serving without feeling guilty! Some members of my family have dietary restrictions and so I try to keep the sweetness to a reasonable minimum, but you can add more of the natural sweeteners recommended in my recipe to suit your preferred tastes.
Before I get to the recipe, I quickly want to mention that I used my 12-year-old Raco saucepan and my 11-year-old 22cm Raco spring form pan in the process of making the dessert. We at Buy it To Last are all about promoting high-quality products that come with a lifetime guarantee. And so perhaps, apart from making this delicious dessert, you might also want to consider giving your mother a long-lasting high-quality cookware item for Mother’s day. The chances are that she more than likely deserves it! You can find Raco and other great cookware brands here.
Now for the Recipe of my gluten-free vegan bitter-sweet chocolate pie.
For the base:
1 cup of desiccated coconut (preferably preservative free)
½ cup of lightly almond or cashew nuts (activated buckwheat buckinis is an alternative for a nut free version)
9 medjool dates
2 tbs of nut butter (I used almond butter, you can also use tahini for a nut free version)
1 tbs of pure maple syrup
1 tsp of vanilla bean paste
Using a food processor or a high powered blender, pulse the mixture into a dough (I prefer that the nuts and buckwheat are still a little bit coarse). Press the dough evenly into the base, and up a bit of the sides of the spring form pan, and set it aside.
For the chocolate filling:
400 ml of coconut cream. (I used the Ayam as it is made using 100% coconut kernel extract and the can has BPA free coating)
2 tbs organic cacao
2 tbs GMO free corn starch
2 tbs of maple syrup
1 tsp vanilla bean paste
50g of 70% vegan chocolate broken in pieces
50g of 85% vegan chocolate broken in pieces (if you are a sweet tooth, use 100g of 70% chocolate instead)
Over a medium heat on the stove top, add all the ingredients except for the chocolate into a saucepan. Bring it to a light simmer stirring continuously for a few minutes until it thickens. Switch off the stove, then add the chocolate in until it melts through and combines together into a custard like consistency.
Pour the mixture into the crust and place it in the freezer to set (for 4-6 hours).
You can also add fresh or frozen berries to serve. Hope you enjoy!