There are days where you feel so lucky you want to scream. For example on days where you’re invited to sit and eat vegan lasagne with vegan salted caramel chocolate pie. Those are the moments where you know it’s not gonna get any better than this. And then it gets even better. Why? Because you get to share the bed (ok it was a couch) with the boys of the Happy Pear. These brothers have been eating vegan for the last 16 years and they are masters in cooking with veggies, beans and whole grains.
How I would know? Well, I’ve had the pleasure of sitting with them and chatting about their newest book: the world of the Happy Pear. There are over 100 recipes in there, including the ones I was fortunate enough to taste. It’s a book filled with the most delicious vegan recipes that will inspire and help you to try eating vegan yourself as well. (Is your first reaction Ve-wha? Then please allow me to explain: vegan is when you stop eating (and at times stop using) animal products. No meat, no animal fat, you skip the whole shabang. Whether that’s healthy and you still get to live and function? Of course, these guys have been doing it for 16 years and I’ve hardly met guys more energetic than these two.)
For the bottom:
150 gr walnuts
150 gr almonds
100 gr dates
1/2 tbsp vanilla extract
2 tbsp coconut oil
For the salted caramel:
300 gr dates
150 gr your favorite nutbutter (peanut/almond/cashew)
10-12 tbsp water
1- tbsp coconut oil
large pinch of salt
For the chocolate:
300 gr dark good quality chocolate (over 50% cacao)
Cover a baking tin with a diameter of 24 cm with baking paper.
Begin by putting the nuts in a food processor and grinding them until they are as fine as flour. Add the dates, vanilla extract and coconut oil and turn the food processor on again. Grind until the mixture resembles breadcrumbs. Spread evenly on the bottom of the baking tin.
Put the ingredients for the salty caramel in the same food processor (which should be reasonably clean) and grind everything smooth and ‘caramely’. This might take about 5-10 minutes – you may need to add some more water if the mixture stays lumpy and does not mix well.
Spread an even layer over the bottom of the pie; try to make it nice and smooth for the chocolate layer.
Melt the chocolate in a heat-resistant bowl over a pan of soft boiling water; make sure the bowl does not touch the water. Remove the bowl from the heat and pour the melted chocolate over the caramel layer. Again try to make it smooth.
Put the cake in the refrigerator and let the chocolate stiffen. Cut this cake with a hot knife to reduce the chance of the chocolate cracking.
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