Another day, another pie?
I made a mousse-style ‘white chocolate’ pie, with a chocolate chip biscuit base.
For the base I used Nairn’s gluten-free chocolate chip biscuit breaks crushed with blended dates – you want to end up with a texture that is coarse but sticks together.
The filling was made by whipping 1 can coconut milk (the cream from the top when chilled), 250g vanilla Coyo, 40g raw cacao butter (melted and then whipped in). I set it all in the fridge, and topped with fresh raspberries and a warm raspberry coulis.