Keith’s Millionaires Crumb

This has been adapted for a small circular silicon tray which is 20cm diameter and about 4cm deep… hence why the numbers are a bit odd!

Ingredients

For the base:- from Basque Cheesecake

  • 65g ground almonds
  • 50g buckwheat groats –
  • 15g Tahini
  • 28g chia seeds
  • 28g quinoa flakes
  • 13g flax seeds, ground
  • 60g butter, melted

FOR THE CARAMEL LAYER:

  • 150 g pitted Medjool dates – if using non medjool dried soak in boiling water for 10 mins
  • 125 g crunchy almond butter/ crunch peanut butter – originally 75g
  • 27g chopped Hazelnuts, toaste3d
  • ½  tbsp vanilla extract
  • 5g coconut oil/Extra Virgin Olive Oil
  • 3 tbsp water – if using soaked dates don’t add any water to start with, mix first and add slowly if and as required.  Only add if and when required, and add bit by bit.

For the Topping:-

  • 100g Dark Chocolate (>70% Cacao)
  • 5 ml Extra Virgin Olive Oil – Original 15g Butter/Margarine

For 4 Ramekins in Remoska

Base

  • 43g ground almonds
  • 10g Tahini
  • 34g buckwheat groats
  • 18.5g chia seeds
  • 18.5g quinoa flakes
  • 8.5g flax seeds
  • 40g butter, melted

FOR THE CARAMEL LAYER:

  • 100 g pitted Medjool dates – if using non medjool dried soak in boiling water for 10 mins
  • 83g crunchy almond butter/ crunch peanut butter – originally 75g
  • 18g chopped Hazelnuts, toasted
  • 0.4 tbsp vanilla extract
  • 4g coconut oil/Extra Virgin Olive Oil
  • 2 tbsp water – if using soaked dates don’t add any water to start with, mix first and add slowly if and as required.  Only add if and when required, and add bit by bit.

For the Topping:-

  • 66g Dark Chocolate (>70% Cacao)
  • 4 ml Extra Virgin Olive Oil – Original 15g Butter/Margarine

Method


If using the buckwheat base

  • Preheat the oven to 180ºC fan. If using, otherwise Remoska from cold. This fits in 20cm lakeland Silicon mould.
  • Prepare the base. Mix all the dry ingredients and melted butter in a bowl, then press into the Base of the tin and cook until slightly browning in colour for 25 mins in the oven, or 35mins in The Remoska from cold. Cool slightly on a rack while you make the other layers.

Other layers

  • Roughly chop the Hazelnuts and then toast in a frying pan, will take about 3-5mins.
  • In a food processor blend together your caramel ingredients, adding half of the dates to start with and none of the water,  and blend.  Little by little add some more dates until all are in the processor.  Blend until smooth.  Give it plenty of time to ensure that you get a super smooth caramel. Depending on your food processor this will take between 3-8 mins; If and only if required, add some water bit by bit. 
  • Add the Hazelnuts evenly into the caramel mixture.
  • Spread this caramel mixture on top of the base in a smooth layer; wet your hand to push it down and create a smooth layer
  • To make the topping, melt the chocolate in a bowl over water (bain-marie) with the oil, stir until smoothly mixed, then spread over the caramel filling. 
  • Leave to set in a cool place and then put in the fridge for 1-2 hours before cutting.

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