Gluten-free vegan chocolate pie

Preheat the oven to 180°C /160°C fan.

Place the Unflavoured Gut Feel flaxseed blend in a cup with 2.5 tablespoons of water to make a flax egg. Mix and allow to rest for 5 minutes.

De-stone the dates and add to a cup with a little boiling water to soften.

Place the dry ingredients in a food processor and pulse using the S blade to combine.

Add the flax egg, coconut Oil, maple and vanilla and blitz until it forms a crumb that sticks together when pressed between your fingertips.

Line the base of a loose bottomed non-stick pie tin with a circle of greaseproof paper and brush with coconut oil (including the sides) to prevent sticking.

Press the pie crust into the base and up the sides.

Add a sheet of baking paper on top of the crust and weigh down with ceramic beans. This will prevent the dough rising and creating bubbles.

Bake for about 15 minutes until slightly golden.

Remove from the oven then remove the greaseproof paper and the beans. Allow to cool. 

Meanwhile, place the Cacao Butter drops and coconut oil in a heatproof bowl and melt over a pan filled with a little water.

Once melted, remove the bowl from the pan, add the Cacao powder, maple and salt and whisk to create a smooth chocolate mix. 

Add the silken tofu, nut milk, Cacao & Hazelnut superfood spread, dates (without the water) and chocolate mix to a food processor.

Blitz using the S blade until smooth. You may need to scrape the sides with a spatula.

Taste and adjust the sweetness with maple to your palate.

Before it hardens, spoon the filling into the base and level with a palate knife.

Place in the fridge for 30 minutes - 1 hour or until the filling is set to your liking.

Slice and serve.