Makes 12 squares


For the crumb base

200g walnuts

200g ground almonds (almond flour)

50g medjool dates, pitted

2 tbsp linseeds, freshly ground

5 tbsp raw cacao powder

1?4 tsp pink Himalayan salt

2 tbsp maple syrup

6 tbsp water

For the middle

480ml organic coconut cream

1 tbsp maple syrup

1 tsp vanilla extract

2 tbsp agar flakes

50g desiccated coconut, toasted

For the chocolate topping

150g raw 70% chocolate, finely chopped 2 tbsp coconut oil, melted

2 tbsp dark maple syrup

1 tbsp cacao nibs

1 tsp sea salt flakes

2 tbsp chopped dried cranberries


1. Process the walnuts in a food processor until a fine crumb. Add the ground almonds and maple syrup and blend until incorporated. Add the water so that the crumbs come together and blitz further.

2. Press the crumb mixture into an 20x20 cm square tin. Refrigerate while you make the middle layer.

3. Pour the coconut cream into a medium saucepan. Stir in the maple syrup and vanilla until combined. Sprinkle the agar flakes on top but do NOT stir. Let sit for 5 mins.

4. Over low heat, let the coconut cream mixture come to a boil but do NOT stir. Once lightly boiling, let simmer for 5 more minutes while stirring occasionally, or until the agar flakes have dissolved. Take off the heat and let sit for an additional 5 minutes. Then, add in the desiccated coconut and stir to combine.

5. Take the tin out of the refrigerator and pour the coconut cream mixture over the crumb base. Chill immediately for approx 30 mins or until set.

6. To make the chocolate topping, warm a bain marie over low heat, ensuring the bottom of the top bowl does not touch the simmering water below it. Add the chopped chocolate and melted coconut oil into the top bowl and stir with a spatula until completely melted. Take off the heat and stir in the maple syrup. Pour over the set coconut cream mixture and spread into an even layer. Top with the sea salt flakes, cacao nibs and cranberries. Refrigerate for 30 minutes or until set.

7. Serve by cutting into 12 squares.

Veggie Tourtiere

Serves 4


For the crust

Flour, 640g

Sea salt, 1?2 tsp

Olive oil, 160g

Water, 180g

For the filling

Walnuts, toasted, 150g

Mushrooms, 300g

Chickpeas, 1 tin, drained, 400g

Olive oil, 2 tbsp

Celery, diced, 100g

Leek, sliced, 175g

Carrot, diced, 150g

Sweet potato, diced, 150g Thyme, 1 tbsp leaves only

Vegetable stock, 250 ml Soy sauce, 2 tbsp

1/2 teaspoon allspice 1/2 teaspoon thyme 1?2 tsp ground cloves 1?2 tsp cinnamon

1?2 tsp nutmeg

1/2 tsp sea salt

1 tsp pepper (to taste)

1 tbsp chickpea flour (optional)


For the crust

1. Mix the flour and salt in a large bowl.

2. Add oil and very gently rub the flour and oil mixture between your hands until a sand texture is formed. Be very careful not to overwork.

3. Add the water and press dough into rough ball shape but don’t knead the dough. Once a solid shape is formed, wrap ball in cling film and refrigerate for 15 minutes.

4. Unwrap dough and divide into equal 2 portions. For the first portion, place onto parchment and lay a second parchment on top to roll. Roll with a pin into a circle about the width plus depth of the pan. Lay the pastry in a pan that is about 23 cm diameter x 3.5 cm deep and trim excess pastry with a small knife. Prepare the second half of dough by rolling between parchment again into a circle about the width of the pan. Cut out shapes and bake in a tray alongside pie. Rest pastry in fridge to keep cold.

For the filling

1. Wash and chop the mushrooms and add to a food processor with the drained chickpeas into a coarse but even mix (be careful not to puree into a liquid).

2. In a large pan over medium-high heat add the oil and leek and cook for 3-4. Add sweet potato, celery and carrot, stirring occasionally, until the vegetables are brown for about 10 mins. Add the mushroom and chickpea mix, vegetable stock, soy sauce, spices and thyme and cook until thickened – about 10 mins. Add flour if needed to thicken. Add salt and pepper to taste.

3. Pre-heat oven to 180°c. Fill your pie with filling and carefully place top pastry using a rolling pin to transfer. Press thyme leaves into pastry. Bake pie and pastry shapes on tray for 20 mins then turn pie and bake for another 20 mins (pastry shapes should be golden and cooked after first 20 mins). To get golden colour, cook pie under high top grill setting for 2-3 mins (watch carefully not to burn pie).

4. Plate by putting shapes back into pie.