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  • Sasha Marie Speer

Chocolate Macadamia Nut with Asian Pear and Butter Crisps

This was inspired by my friend Bradley’s love of chocolate. He’s from the UK and loves Toblerone, European and American Chocolate.

I had a vision of biting into a molten lava cake and getting bursts of fruit. That vision turned into this pie :)






Crust - Bottom:

3.5 oz box of Jules Destrooper Butter Crisps from Belgium

(these remind me of a crisp Belgian waffle). If you can’t find these, any thin crispy cookie with a buttery flavor will work.

Filling:

½ c packed dark brown sugar

1 ¼ c all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 tsp ground Saigon cinnamon

½ c wildflower honey

½ c  coconut oil

2 large eggs

1 tsp pure vanilla extract

4 oz. bittersweet baking chocolate (I used Artesian Kettle Organic)

1 tbsp coconut oil

3 ½ cups finely chopped Asian pears

Topping:

5 butter crisps, broken in half

24 macadamia nuts

Preheat the oven to 350 deg F.

Lay out enough butter crisps to lightly cover most of the bottom of the pie plate – in my case it was 5 cookies. Make sure you leave enough for the top

Combine all dry filling ingredients, then add wet ingredients except for chocolate and Asian pear and blend with fork until evenly mixed.

Heat chocolate with a generous tablespoon of coconut oil over medium high heat until melted. Add to rest of filling and mix completely. Gently fold in Asian pear.

Place evenly on top of the cookie crust.

Place the remaining cookies on top. I broke the remaining 5 cookies in half for this. Place macadamia nuts between the cookies in a decorative pattern

Bake at 350 degrees for 40-50 min until the edges of the filling are set and the crust is golden brown.

Remove. Serve warm or cool.

Serves 8.





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