Ingredients
Crust Ingredients:
2.5 cups unsweetened shredded coconut
1/4 cup (60ml) honey
2 tablespoons coconut oil
1 egg white
Filling Ingredients:
1/2 cup mixed dried fruit and peel
1/4 cup (60ml) brandy
150g dark chocolate
1/2 cup (125ml) Vitasoy Coconut Milky
1/4 cup (60ml) honey
2 tablespoons coconut oil
1 teaspoon mixed spice
30 blanched almonds
30 glacé cherries
Any other milks from the Vitasoy range may be substituted.
Method
- Heat the oven to 180C. Grease and line a 20cm pie dish. Place the dried fruit and peel into a small bowl and add the brandy and 1/4 cup (60ml) boiled water from the kettle. Leave to soak.
- Place all the crust ingredients into a bowl and combine using your fingertips. Press the mixture evenly into the base and sides of the pie dish.
- Cover the crust with a pie shield (see note) and bake for 15 minutes. Remove the shield and bake for 2-3 minutes more until evenly browned. Allow to cool while you make the filling.
- Place the chocolate, coconut milk, honey and coconut oil into a large glass bowl and set over a saucepan of simmering water. Don't let the bowl touch the water. Stir gently until melted and smooth.
- Drain the dried fruit of liquid then return to the small bowl and add the mixed spice. Stir well to coat the fruit. Add to the chocolate and mix thoroughly.
- Pour the chocolate into the tart shell and smooth the top. Decorate with the almonds and glacé cherries and put into the fridge to set for 2-3 hours.
Note: to make your own pie shield, cut an aluminium foil circle the same size as your pie dish (face down) and then cut a smaller hole in the centre. Place over the crust and scrunch down over the edges to secure before baking.
