Refined sugar-free Mississippi Mud Pie

John Whaite transports us to the deep south with his sugar-free Mississippi Mud Pie!

Sugar Free Mississippi Mud PieServes 10-12

Ingredients:

For the Base:100g gluten-free oats80g hazelnuts2 tbsp cocoa powder150g pitted medjool dates2 tbsp water20g unsalted butter

For the Filling:200g pitted medjool dates2 tbsp water1 large ripe avocado, halved200g double cream2 tbsp cocoa powder¼ tsp fine sea salt2 large eggs

For the Topping:200ml double cream1 tbsp maple syrup2 tsp balsamic vinegarCocoa nibs or 100% plain chocolate, chopped (optional)

Equipment:23cm/9-inch pie dish

Method:

• Preheat the oven to 200C or 180C fan

• For the base: Put the oats, hazelnuts and cocoa powder into a food processor fitted with blade attachment and blitz to a fine crumb. Add the dates, water and butter and blitz until the mixture comes together into a fine, damp sand. Grease the pie dish. Tip the mixture into the base of the pie dish and press it evenly around the base and sides.

• For the filling: Blitz the medjool dates and water in the food processor to a paste, then add the avocado, cream, cocoa, salt and egg and blitz to a smooth batter – there may be a few lumps of date, but do not worry too much. Put the filling onto the base and level out as evenly as possible with the back of a spoon.

• Bake the pie for 25-30 minutes, until the top looks set and a little cracked. Remove from the oven and allow to cool completely.

• For the topping: Mix the cream with the maple syrup and vinegar, and whisk to soft, floppy peaks. Spoon the cream on top, scatter over a few cacao nibs or chocolate chunks if using, and serve.