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Triple Choc Granola Pie Recipe


a 20cm pie


For the crust

  • 4tbsp coconut oil, plus extra for greasing
  • 130g mixed nuts
  • 240g peanut butter
  • 60g coconut sugar
  • pinch of Himalayan salt
  • 25g cacao powder
  • 105g mixed seeds
  • 100g porridge oats

For the filling

  • 2 ripe medium avocados
  • 160g pure maple syrup
  • 4tbsp peanut butter
  • 50g cacao powder


Preheat your oven to 180°C/gas mark 4 and melt the coconut oil in a saucepan on a low heat.

Place the nuts in a blender and blend for 20 seconds to break them down a little. Stir the peanut butter, coconut sugar, salt and cacao powder into the coconut oil and remove from the heat, before stirring in the other ingredients.

Spoon this into a greased 20cm pie dish and use the back of a spoon to press it down evenly on the base and sides. Bake for 15 minutes and leave to cool while you make the filling.

Halve and pit the avocados, scoop the flesh into a blender with the maple syrup, peanut butter and cacao powder and blend for around a minute or until smooth.

Spoon this evenly onto the base and decorate with a sprinkling of cacao nibs.

Place in the fridge for 2 hours to allow the pie to firm up. Store in the fridge for up to 3 days.

Recipe courtesy of Vegan Chocolate Treats by Emma Hollingsworth. Published by Kyle Books. Photography Jen Rich.

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