How to Make Chocolate Pudding Pie

Ingredients

• 13 fl oz (375 ml) coconut cream
• 9 oz (250 ml) Greek yoghurt
• 4 free-range egg yolks
• 6 fl oz (185 ml) maple syrup
• ¼ tsp salt
• ¾ oz (20 g) gelatine powder
• 2 tsp vanilla extract
• 4½ oz (130 g) unsweetened chocolate chips

• 1 oz (25 g) almond flour
• 2¾ oz (70 g) coconut flour
• 2 fl oz (60 ml) maple syrup
• 2 fl oz (60 ml) coconut oil
• a pinch of salt

• 3¼ oz (90 g) maraschino cherries
• 4½ fl oz (125 ml) maple syrup

1. Preheat the oven to 180ºC/Gas Mark 4. Combine all the crust ingredients in a bowl and mix well. Press into a springform pan, then bake in the oven for 8-12 minutes. Set aside.
2. For the filling, in a bowl, whisk together the egg yolks, maple syrup and salt. Set aside. Mix the gelatine powder and 2 tsp warm water in a small bowl. Heat the coconut cream and yoghurt in a saucepan for about 3 minutes. Do not boil.
3. Temper the egg mixture. Ladle the coconut cream and yoghurt mixture into the egg mixture. Work it in slowly so that the eggs do not curdle. Put the mix back into the saucepan with the softened gelatine. Heat for 2 minutes, then add the chocolate chips and vanilla extract. Heat until the chocolate is fully melted. Allow to cool.
4. Combine the cherries and maple syrup in a saucepan and simmer for 10 minutes. Pour the filling into the crust, then chill in the fridge overnight to set. Top with the glazed cherries.