Ingredients
Base
Filling
Method
1.Preheat oven to 180°C. Line a 23cm loose-bottomed tart tin.
2.Mix all of the base ingredients together and press into your prepared tart tin. Bake for 15-20 minutes or until firmed up. Cool.
3.Make the filling by heating up the 400ml of milk with the maple syrup in a saucepan. While it heats, mix together the cocoa, cornflour and extra milk until it’s lump-free. Pour this into the milk and maple mixture, stirring until it thickens – about 5-7 minutes. The mixture won’t be super thick, more like a light custard. Add the chocolate and coconut oil to the custard, whisking until smooth and shiny.
4.Pour into your cooled, cooked base (fill it right to the top) and chill until set – about 2-3 hours or overnight.
5.Before serving, sprinkle with sea salt and peanuts.
To make flax meal, grind up flax/linseed seeds to a powder. Experiment with different sweeteners in baking and desserts. Maple syrup, honey, malt, agave and dates are all good substitutes for highly-processed white sugars.
Note
