- Preheat the oven to 140C degrees
- To make the base, roughly chop the dates then place in a food processor with the oats.
- Pulse until it looks like chunky breadcrumbs
- Add the flax egg and pulse until the mixture binds together. (Don't worry if it is still a little crumbly, it will stick together in the pan.
- Use a loose bottom or spring form pie tin. If you want you can use a smear of flax seed oil to ease any sticking, or you can line with baking parchment.
- Press the oat mixture into the pan, getting right into the corners and evenly up the sides.
- Bake at at 140C degrees for 45 minutes.
- Set aside to cool
- To make the filling, drain the tofu and place in a food processor. Set to blend and add the cacao powder- the more you use the more chocolatey it will be, but also the more bitter.
- Add the agave or maple syrup gradually to get to a flavour balance that works for you
- Pour into the cooled based and chill for at least two hours
- Shortly before serving, top with whichever fruit you prefer
When making the filling for this pie, you can experiment with flavours and use your favourite combinations. Try adding some finely grated orange zest, a teaspoon of instant coffee powder, fresh mint or a pinch of salt.
It will keep covered in the fridge for several days.