Chocolate Peanut Butter(bean) Pie

When pudding counts as one of your Five a Day.

INGREDIENTS:

Base:

300g digestive biscuits

15g cocoa powder

120g melted vegan / dairy butter / coconut oil

Filling:

400g butter beans (drained from 2 x 400g cans)

200g peanut butter

100g melted coconut oil

50g malt powder / Horlicks

75g sugar

3 pinches of salt - or more to taste

Topping:

150g milk chocolate

3 tbsp just-boiled water

HOW TO:

• Drain two 400g tins of butterbeans, you could also use cannellini beans.

• Save the water for aquafaba sorbet / ice cream / meringues / egg free cakes, it freezes perfectly. Or just pour it down the sink, I’m not the boss of you.

• While the beans are draining, add the base ingredients to a food processor and blitz to fine crumbs.

• Press the buttery crumbs into a loose-bottomed 23cm tart tin. Press the base up the sides to contain the filling later. Chill the base in the freezer or fridge for as long as it takes you make the filling.

• Add the filling ingredients to the food processor and blitz to a smooth paste. Spread the filling into the base and chill, again not for very long, 10 minutes in the freezer will firm up the top enough for the next stage.

• Chop the milk chocolate and add the just-boiled water. Mix gently together to melt the chocolate. You may need to warm everything again in the microwave or over a pan of hot water.

• When the chocolate is smooth pour over the slightly-chilled filling, level the top and then chill the pie for at least 2 hours.

• This serves at least 10 people and can be made several days in advance. Although if you do end up eating the whole pie (which I’m not encouraging), thanks to its bean content, it does constitute 4 of your Five a Day.

Tat x