Brownie Crust
- 1 cup (200 g) chopped dark chocolate
- ½ cup (125 ml) unsalted butter
- ¼ cup (60 ml) sugar
- ¼ cup (60 ml) brown sugar
- 3 eggs
- 1 cup (250 ml) ground almonds
- 1 cup (250 ml) sweetened shredded coconut
- 1/3 cup (75 ml) cocoa powder, sifted
- ½ tsp (2.5 ml) salt
- ¼ cup (60 ml) coconut cream
- 3 tbsp (45 ml) natural peanut butter
Filling
- 4 cups (1 litre) Grape Juice Fairlee
- 3 cups (750 ml) 35% cream
- ¾ cup (180 ml) icing sugar
- ½ cup (125 ml) coconut cream
- 2 tsp (10 ml) vanilla
Toppings
- 3 tbsp (45 ml) honey
- 1 cup (250 ml) unsalted roasted peanuts, roughly chopped
- 3 tbsp (45 ml) sugar
- ½ tsp (2.5 ml) salt
- Chopped dark chocolate, to taste
Brownie Crust
- Preheat the oven to 350˚F (180˚C). Line the bottom and sides of a 10-inch (25 cm) springform pan (with removable bottom) with parchment paper.
- In a bowl set over a pot of simmering water (or in the microwave oven), melt the chocolate and butter. Remove from the heat and whisk in both types of sugar. Add the eggs and whisk until shiny and smooth.
- In another bowl, whisk together the ground almonds, coconut, cocoa powder and salt. Add the dry ingredients to the chocolate mixture alternating with the coconut cream.
- Pour into the prepared springform pan and smooth out the top with a spatula. Drop the peanut butter in spoonfuls over the brownie and swirl to combine. Bake for 35 minutes, or until a toothpick inserted in the middle of the brownie comes out clean.
- Set aside on a wire rack to cool completely in the pan, about 2 hours
Filling
- Meanwhile, in a pot, bring the grape juice to a boil. Simmer until reduced to 1 cup (250 ml), about 20 minutes. Let cool completely.
- In a stand mixer fitted with the whisk attachment, beat the whipped cream and sugar until semi-firm peaks form. Whisk in the coconut cream and vanilla until firm peaks form. Set aside 1 cup (250 ml) of the whipped cream; refrigerate until ready to serve.
- With the machine running on low, gradually drizzle the grape juice syrup into the remaining whipped cream until combined.Pour the grape juice mixture over the cooled brownie base and smooth out the top with a spatula. Freeze for at least 4 hours or overnight.
Toppings
- In a pan over medium-high heat, melt the honey until bubbling. Add the peanuts, sugar and salt. Cook, stirring with a rubber spatula, until deep golden (careful not to burn), about 4 minutes. Quickly pour onto a parchment-paper lined baking sheet and spread into an even layer. Let sit at room temperature to harden, then break into small pieces.
- Let the pie sit out at room temperature for about 15 minutes before serving (otherwise the brownie layer will be too hard to slice). Slice into 8 to 10 servings. Top each serving with a dollop of the reserved whipped cream and a sprinkling of peanuts and chopped chocolate.