Ricotta, Cinnamon & Choccy Pie
Serves 4
Deliciously creamy, gluten free sweet treat inspired by Italy.
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For the pie crust
  1. 1 cup almond flour
  2. ½ cup buckwheat flour
  3. 2 tbsp. coconut sugar
  4. ½ tsp. baking powder
  5. 3 tbsp. butter at room temperature (plus extra for greasing the tins)
  6. 4 x 10cm loose bottom tartlet tins
For the filling
  1. 250g ricotta cheese
  2. 2 tbsp. honey
  3. ½ tsp. cinnamon powder
  4. 25g good quality dark chocolate cut into small chunks
  1. Pre-heat the oven 170°C and grease the tartlet tins with a little butter.
For the pie crust
  1. In a bowl, mix all the ingredients for the crust together until it forms a dough.
  2. Divide the mixture into 4 equal part and place each quarter into a greased tartlet tin and press the mixture firmly making sure the base and sides are completely covered.
  3. Once all the tins have been prepared place them on a tray and bake for 10 minutes.
For the filling
  1. Whilst the pie crust are baking, cream the ricotta with a spatula until it is nice and smooth.
  2. Add the honey and cinnamon and mix thoroughly.
  3. Add the chocolate chunks and fold into the mixture.
  4. Pop to one side until the pie crusts are ready.
  5. Once the pie crust have baked for 10 minutes remove from the oven.
  6. Divide the filling between the 4 cases and smooth out so that it's evenly spread.
  7. Put back in the oven for another 20 minutes until you get a bit of colour on the crust.
  8. Set aside to cool and dust with a little cacao powder to serve.
Flourish Wellbeing http://flourishwell.co.uk/

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