This recipe was supposed to be for a 5-ingredient vegan salted chocolate pie, but my husband took the peanuts to work and I was left with almonds and hazelnuts (we have a healthy selection of mixed nuts at home). So, I’m going to cheat a little and make this recipe with hazelnuts and almonds (because I don’t have time to go to the shops and buy more salted peanuts). But, I am going to add the salted peanuts to the final grocery list instead because it’s way cheaper and, frankly, salted chocolate pie is just brilliant. So, please bear that in mind when attempting this recipe yourself.
Having said that, if you can stretch to a couple of quid extra for the hazelnuts, especially, then you’ll have made yourself a Nutella pie, which is a little how this recipe tasted in the end. So, it’s up to you.
In the spirit of Five for a Fiver, however, be sure to buy 400g of salted peanuts for this recipe instead, please!
(Another point to note – my kids picked away at the cake before I got the chance to photograph it with my trusty smartphone (I’m no professional, sorry!), so the pictures are a little more under par than usual. But, hopefully, you’ll get to see the decadence and indulgence in the below images (this cake isn’t the healthiest dessert I’ve made on Five for a Fiver.) If you’re looking to make something rich, cheap and quick (I’ve included this chocolate pie recipe as the dessert in my “Three-Course Valentine’s Day Meal for a Tenner”), then this pie ticks all boxes!
Here are the ingredients:
As you can see, the 15 tablespoons of coconut oil make this cake quite indulgent! However, the recipe intends to serve at least 12 people, so, unless you scoff the entire pie yourself, you shouldn’t get a heart attack from one slice. Also, coconut oil has been known to contain many nutritional benefits, so it’s not the worst ingredient for the heart.
Now, a few caveats before you start. In hindsight, I should have roasted the hazelnuts because their rawness meant I had to wait about 20 minutes before they started to turn gooey. As you can see from the picture, I should have blitzed them for another 10 minutes, to reach the desired liquid consistency. But, don’t worry, you won’t have this problem with the salted peanuts – they should be blitzed into peanut butter quite quickly. Alternatively, just use peanut butter! (I just thought of that right now… I could have done that instead. I have a giant tub of peanut butter at home – d’oh!)
And rich, indulgent and super quick dessert recipe to make. Go for the salted chocolate pie version for an even stronger burst of flavour.
Prep Time: 00:30
Total Time: 00:50
- 15 Tbsps. Coconut Oil (unmelted)
- 8 Tbsps. Maple Syrup
- 200g Almonds
- 200g Hazelnuts
- 6 Heaped Tbsps. Cocoa Powder
For the base:
- Line a springform tin with greased baking paper and set aside
- Add the coconut oil, half of the cocoa powder (3 tbsps.) and maple syrup (4 tbsps.) to the food processor and pulse until they have combined well
- Add the almonds (which should be half the salted peanuts (200g) and pulse until roughly chopped but mixed well together
- Spread the mix over the base evenly and then place in the freezer while you prepare the top part of the pie
For the top part:
- Whizz up the hazelnuts (which should be the other half of the salted peanuts (so another 200g)
- This process with raw hazelnuts will take ridiculously long, around 20 to 30 minutes, so be patient. Or, roast them first to cut the time in half. For salted peanuts, this process will barely take 10 minutes
- Once the texture starts to become gooey in consistency, add the rest of the maple syrup and cocoa powder – mix well
- Take the tin out of the freezer and spread over the top part of the cake.
- Place back in the freezer for 5 – 10 minutes or in the fridge for at least 20 minutes, so the top part can set slightly
- Replace the 200g of Hazelnuts and Almonds with Salted Peanuts, to make a delicious salted chocolate pie, which is what the original recipe for this pie was supposed to be.
- Serve with a good helping of nice cream (I love frozen banana ice cream) for an extra indulgent dessert
- For another quick and easy dessert, try my Vegan Banana and Coconut Milk Yoghurt Mousse recipe
If you decide to make this recipe (and I really think that you should), please do tag me on @fiveforafiver on Facebook/Twitter (@Fiveforafiver1 on Instagram), using the hashtags #fiverfoodies and/or #fiveforafiver, so I can see your awesome creations – thanks!
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New recipes every week!
Awesome, thanks! I look forward to a lovely long relationship with you. As promised I’ll start sending you some awesome new recipes, as well as tips on how to be a superstar chef in the kitchen too. I hope you like them 🙂 Oh, and if you have any questions, comments, and/or criticism – or if you just want to say hello – hit me up with an email to email@example.com. I’d love to get to know you 🙂 I’ll see you on the other side! Leyla x