2 Tbsp maple syrup (if needed, depends on sweetness of chocolate)
1 Tbsp Grand Marnier (optional)
2 tsp vanilla
1/2 tsp salt
For the Optional Garnish:
1 Tbsp sesame seeds
Directions
To begin, make the crust. Pour a cup of boiling water over the 5 dates. Let them absorb the water and soften for about 5 minutes. Meanwhile, place the pecans, toasted coconut, rolled oats, and salt into a food processor and pulse several times, until a crumbly mixture is obtained. There can still be small bits of oats and coconut. Add the drained, softened dates, melted coconut oil, grated orange zest, and 1 Tbsp maple syrup. Pulse until the mixture turns into a dough that comes together when you squeeze it between your fingers. Pour into an oiled 8-inch pie or tart plate and press into the bottom and sides of the plate. You pie crust is now ready for the filling.
Melt the chocolate in a double boiler or a metal bowl placed on top of a pot of simmering water. Allow it to cool (lukewarm is fine but it shouldn’t be hot). Whip the cream to soft peaks. (Don’t over-whip). Remove 1/2 cup of the whipped cream and place aside for garnish. Add the tahini and salt to the large bowl of cream and whisk it in well. Next, fold in the cooled, melted chocolate. Add the vanilla, and Grand Marnier, and mix well. When the mixture is smooth and uniform, taste it. If needed, add one tablespoon of maple syrup and a pinch more salt. Once you are happy with the flavor, pour the filling into the prepared pie crust. Smooth the top with a spatula and place the pie in the fridge for at least 2 hours to cool and set.
Before serving, whip the remaining 1/2 cup of cream to stiff peaks. Add 1 Tbsp maple syrup. Pipe dollops of whipped cream all around the outer edge of the pie and sprinkle with sesame seeds. Serve cold.
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