Whip up something special for any occasion with Chocolate (Sterling Epicure, 2014). Celebrated pastry chef and author Elisabeth Johansson offers 90 sinfully extravagant chocolate treats that will leave a lasting impression. The following Raw Chocolate Pie recipe is excerpted from “Raw Chocolate.”
Raw Chocolate Pie Recipe
• 6 dried figs
• 4 dates, pitted
• 1/2 cup blanched hazelnuts
• 2/3 cup pine nuts
• 2 tablespoons coconut butter or butter
• 1 tablespoon raw cacao powder
• 2/3 cup coconut cream
• 10 1/2 ounces raw chocolate (70 percent)
• 3 1/2 ounces mixed dried berries, dried fruit, and nuts (such as cranberries, raisins, Brazil nuts, walnuts, or hazelnuts) or 7 ounces fresh berries
• 1 tablespoon millet seeds or puffed quinoa
1. Stem the figs, cut them into pieces, and soak them for 30 minutes; drain. Cut the dates into pieces. Pulse the figs and dates together in a food processor until they are broken down and transfer them to a large bowl. Put the hazelnuts and pine nuts in the processor, pulse until coarsely ground, and stir them together with the figs and dates in the bowl.
2. Melt the coconut butter or butter and pour it into the bowl along with the cacao powder. Mix until well combined and press the batter into the bottom and sides of a 9-inch pie plate. Place the crust in the fridge. Warm the coconut cream to about 104 degrees, until it is a little more than lukewarm. Melt the chocolate carefully in intervals on low in the microwave, stirring frequently.
3. Remove the pan with the coconut cream from the heat and stir it into the melted chocolate. Let the mixture cool briefly and then pour it into the pie crust. Refrigerate the pie for 3 to 4 hours until the filling has solidified. Top the pie with dried berries, dried fruit, and nuts or fresh berries and garnish the pie with the millet seeds or puffed quinoa.
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Reprinted with permission from Chocolate published in 2014 by Sterling Epicure. © 2012 by Elisabeth Johansson. Photography by Stefan Wettainen.