There are days when you’re just an emotional wreck and the only thing you wish is to stay in bed for the whole weekend. Well, this is what my weekend looked like. It was slept over. And in those rare moments of awakeness, all I was longing for was a good piece of pie. Chocolate pie. So I made the pie. And I didn’t care a bit about taking any proper photos. Sorry. Sometimes it’s just more important to get your hands on that pie.
As I’m about to publish this, all my worries away, I’m guessing this chocolate therapy has really helped. I’m celebrating. Sipping a glass of chilled bubbles. Enjoying the last piece of pie. Smiling. I’m not done with my studies yet, but I just made a huge step forward. Cheers to that!
CHOCOLATE CHESTNUT PIE WITH PEANUT BUTTER AND SPECULOOS CRUST
for the crust:
- 350 g Balance almond cookies without added sugar**
- 50 g butter or coconut oil
- almond milk
for the filling
- 4 Tbsp peanut butter
- 300 g chestnut puree
- almond milk
- 1 Tbsp raw cocoa powder
- 5 Tbsp cognac
- 1 Tbsp sweetener (I used sucralose)
- 100 g dark chocolate (60 % min)
- 65 g dark chocolate (60% min)
- 50 g liquid cream or coconut milk
- 1 big Tbsp raw cocoa powder
* By using any vegan cookies and replacing butter for coconut oil, and liquid cream for coconut milk you will get yourself a VEGAN version! 🙂
** You can also use speculoos cookies instead. I used Balance cookies because they are sugar free. And if you replace them with any gluten free cookies, you will have a GLUTEN FREE pie.
- Crumble the cookies in the food processor. Add butter or coconut oil for vegan version. Pulse until well combined then gradually add some almond milk (just to get the dough sticky enough to combine all the ingredients). Place in a pie mold and spread evenly. The best would be using a mold with removable bottom.
- Chestnut chocolate cream: mix chestnut puree or peeled cooked chestnuts, 1tablespoon of cocoa powder, 5 tablespoons of Cognac (at least!), sweetener of your choice and some almond milk into a smooth puree using a food processor. Add as much almond milk as needed to obtain a smooth and solid (not liquid!) cream.
- Melt chocolate over a double boiler and add to chestnut cream. Mix well using a food processor.
- Spread peanut butter over the pie crust. Add chestnut chocolate cream and spread evenly.
- Melt some chocolate and liquid cream or coconut milk plus one big tablespoon of cocoa powder over a double boiler. Add on top of the pie.
- Let cool and place the pie in a fridge overnight.