Name: Tahini Dark Chocolate Refrigerator Pie
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 8 servings
Ingredients: 200 g cookies ((lotus/biscoff/)); 2 tablespoon vegan butter (melted - I used earth balance sticks or “baking block”); 250 g tahini (good); 210 g condensed coconut milk (sweetened - see ingredient note above); 125 g vegan yogurt (unsweetened unflavoured - I used cashew yogurt but soy or almond yogurt will do too); null Pinch flaky sea salt; 150 g vegan dark chocolate (usually anything over 65% cacao is great but always check the ingredients); 2 tablespoon coconut oil; 1 teaspoon white sesame seeds

Instructions

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1

Lay two long strips of baking parchment across the centre of a 9” pie tin, making a cross in the centre (this is to help lift the pie out when it’s ready). Set aside.
2

In a food processor, blitz the cookies (200 g) until coarse ground. Alternatively you can put them in a ziplock bag and crush with a rolling pin. Transfer the crumbs to a bowl and add the melted vegan butter (2 tablespoon). Stir to combine, ensuring all crumbs are evenly soaked in butter. Press the crumbs into the prepared pie tin, making sure the crust is even. Place in the freezer to chill for 10 minutes while preparing the filling.
3

In a large bowl, mix together the tahini (250 g), condensed coconut milk (210 g) and the vegan yogurt (125 g). Once the base is firm from the freezer, remove it and pour in the tahini mixture. Gently shake the pie tin to level the filling, then return to the freezer for another 10-15 minutes. Prepare the chocolate topping while the filling sets.
4

In a small saucepan or microwaveable bowl, combine the vegan dark chocolate (150 g) and the coconut oil (2 tablespoon). Melt gradually over a low heat or in a low-powered microwave, stirring regularly. Once just melted, stir well to combine and set aside to cool to room temperature.
5

Once the pie filling has set nicely (it should be soft but not sticky to the touch), remove it from the freezer and sprinkle over the [pinch flaky sea salt].
6

To add the chocolate topping, work fast as it will set quickly. Swirl the tin to ensure it covers the entire top of the pie with a quick, confident movement. While the chocolate is still setting, sprinkle the white sesame seeds (1 teaspoon) around the edges, then place in the fridge to cool.
7

Allow the pie to cool for at least 30 minutes before slicing and serving.