How's that for a mouthful of a name?! Believe me, the flavor lives up to the hype.
I've always loved the combination of nut butter and chocolate, so when I got my hands on a bag of Kitchfix chocolate sea salt granola, that's immediately where my mind wandered. I also had a couple of jars of Barney Butter almond butter that were begging to play, so I sketched out a rough recipe on a piece of scratch paper and got to work!
I got lucky and nailed this one on the first try. The only thing to note is that it does soften up (to more of a mousse consistency) at room temperature, so it's best to slice and serve it chilled. This pie is definitely rich, and the base recipe would be great for experimenting with different types of crusts, mix-ins, and toppings!
Ingredients:
2 cups Kitchfix Cocoa Sea Salt Granola
3/4 cup coconut oil, divided (the only brand I use is Dignity Coconuts!)
3 tbsp cacao powder
1/2 cup shredded unsweetened coconut
2 dates, pitted and roughly chopped
1.5 cups almond butter (I used a mix of original and chocolate coconut Barney Butter)
2-4 tbsp pure maple syrup
1 tsp vanilla extract
Toppings: almond butter to drizzle, melted chocolate to drizzle, Eating Evolved chocolate chunks, more granola
Instructions:
1. Start by lining a 6" pan with parchment paper. (I made two long strips (each about 2" wide) that made an X across the bottom and extended about an inch above the sides, then laid a round piece on top of that.) Spray everything down with a spritz of oil so that it stays in place.
2. In the bowl of a food processor blend the 2 dates, 3 tbsp cacao powder, and 1/4 cup of coconut oil until smooth. Add in the 1/2 cup of shredded coconut and the 2 cups of granola and pulse until the mixture comes together. Transfer it to the lined pan and press down to form a crust on the bottom and half way up the sides. Set it in the fridge while you prepare the filling.
3. Wipe out the bowl of the food processor (no need to wash) and add in the almond butter, vanilla, and remaining 1/2 cup coconut oil. Pulse to combine, then add in the maple syrup to taste. (My almond butter had a bit of sweetener in it already, so I stuck with 2 tbsp, but if yours doesn't, you might want more!) Pour into the crust, smooth the top, then place in the fridge to set.
4. Let chill for at least 2 hours, until firm. To remove from the pan, flip upside down, run hot water over the bottom and sides, flip right side up again, then use the strips of parchment that cross under the bottom to lift the pie out.
5. Add toppings of choice! I used some additional almond butter, some Eating Evolved chocolate that I melted to drizzle, and some Eating Evolved chunks. I also finished off the rest of the bag of granola on top!
