Biscuit crust

1 cup oat flour

½ cup almond flour

2 tbsp coconut oil

1 tsp vanilla 

1 tbsp maple syrup 

Vanilla cream

1 cup macadamia soaked for 8 hours

½ cup coconut cream 

3 tbsp coconut oil

2 tbsp maple syrup

1 tsp vanilla 

Chocolate ganache 

1 cup coconut cream 

100g dark chocolate 

Crumble 

1 cup oat flour

½ cup almond flour

3 tbsp coconut oil 

1 tbsp chia 

1 tbsp cocoa powder

1 tsp vanilla 

Method 

Start by making the biscuit base by combining all ingredients. Spread onto one large pie plate or into separate smaller portions.

Bake for 15 minutes. 

In the meantime prepare the vanilla cream by blending all ingredients. Add coconut milk as needed until you get a creamy texture.

Pour onto the biscuit base and transfer to freezer for 30 minutes.

Then make the ganache by melting the chocolate with coconut cream.

Pour over the vanilla cream and transfer back to freezer. 

Meanwhile make the crumble by combining all ingredients with your hands – keep it in a crumble texture (chunks – do not spread it). Bake for 15 minutes or more until it is crunchy.

Add it as a topping to your pie.