Chocolate Cashew Pie for Fairtrade Fortnight
Cocoa is, of course, not the only product that is open to abuse: thankfully Fairtrade wine, cotton, coffee, bananas, flowers and gold are now available, with additional products coming on to the market each year. This week marked the beginning of Fairtrade Fortnight and the focus this year is on tea, cocoa and sugar. Do have a look at the site where you can watch a short film, Fairtrade Matters, showing how Fairtrade has changed two lives in particular. There are also a number of offers and prizes available.
Choose products that save lives.
I was sent a bundle of Fairtrade chocolate goodies to use in a recipe. Milk chocolate hearts and white chocolate and strawberry hearts from Divine were a welcome novelty. I have written many times about this company which is part owned by the growers themselves. Head to my post Divine intervention for more details. I go through a lot of Green and Black’s cocoa, which is not only Fairtrade and has been for many years, but is also organic, so I was pleased to see a tub of it in the parcel. A tub of cadbury’s drinking chocolate reminded me of school. This too became Fairtrade in 2009 and tripled the sales of Fairtrade cocoa overnight. Lastly, there was a bar of Seriously, a new Fairtrade range from Waitrose. The cocoa for these bars comes from co-operative farmer groups in the Dominican Republic.
So, what to make? Well a chocolate pie of course. Following hot on the heels of my cashew brownies, I couldn’t resist reaching for the cashew nut butter again. I managed to use all of the products sent, other than the white chocolate strawberry hearts and gave myself a congratulatory pat on the back as I savoured a slice of what is, a most divine pie.
I’m sending this delicious Fairtrade Pie off to Emily at A Mummy Too for #RecipeOfTheWeek
I’m also sending it to Lucy at SuperGolden Bakes for #CookBlogShare.
- 200g digestive biscuits
- 80g unsalted butter
- 6 heaped teaspoons drinking chocolate powder
- 300ml double cream)
- 60g dark chocolate - chopped (I used Waitrose's Fairtrade Seriously Rich 65%)
- 90g cream cheese
- 60g icing sugar
- 2 rounded tbsp cashew nut butter
- a little cocoa powder (or drinking chocolate powder) for dusting
- Crush the biscuits to a fine crumb (I did this with the end of a rolling pin in the bowl) and stir in the drinking chocolate powder.
- Melt the butter and mix into the biscuits.
- Press the mixture into the base and sides of a 20cm flan or pie dish with the back of a spoon, then leave to set in the fridge for half an hour or so.
- Bring 120ml of cream up to a near boil in a pan. Add the chocolate and leave to melt for a couple of minutes.
- Stir until just combined, then pour onto the biscuit base. Level and leave to set in the fridge for an hour or so, or until the ganache has set.
- Whip the cream to soft peak stage.
- Beat the cream cheese, icing sugar and nut butter together until just combined, then fold in the cream a third at a time until just combined.
- Spoon onto the chocolate ganache and level. Dust with a little cocoa powder and serve.