(Yields: 1 cake, Serving: 10, Prep time: 30 mins, Cook time: 5 mins)
- 2 cups instant oatmeal
- 1 cup sliced almonds
- 1/4 cup shelled pecans
- 3 tablespoons raisins
- 1/4 cup extra virgin olive oil
- A pinch of fine grain sea salt
- 1 cup almond milk
- 1/4 cup raw organic cacao nibs
- 1 teaspoon vanilla essence
- 3 tablespoons cocoa powder
- 1 1/2 cup red grapes
- 1 cup oat flour
- 3 medjool dates
- 1 tablespoon extra virgin olive oil
- 1 tablespoon shredded coconut
Measure all the crust ingredients and toss it into the blender.
Blend until it’s thick and smooth.
Spoon the crumbles out onto a pie tray.
Use your fingers and press it onto the sides.
Add the almond milk, cacao nibs, vanilla essence, cocoa powder, red grapes, oat flour and dates into the blender.
Blend until everything is smooth and no chunks can be seen.
Pour the mixture into a saucepan and briefly cook in medium heat for 5 minutes.
Pour it over the pie crust.
Add the tablespoon of olive oil and use a chopstick or fork to mix it.
Sprinkle a little shredded coconut on the top.
Chill in the freezer for about 4-6 hours so it becomes solid. I was too impatient to eat this so I only left it in for a couple of hours, hence why it’s still so drizzly.