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Olive Oil + Dark Chocolate Mud Pie

Saturday is National Pie Day so in honor of it we are offering up recipe from the Dirt Issue of STUDY. One of our very favorite recipes to date, it's gooey, and sweet and salty and of course chocolatey! You can make it gluten free and even dairy free if you choose your chocolate carefully. The thing that makes this recipe so great is the balance of sweet and salty!


Brownie Crust
Pick up your favorite brownie mix. Prepare according to directions. Pour half of batter into the bottom of a spring form pan or deep pie dish. Bake for half of the time directed by the mix.

Dark Chocolate Filling
2 - 3.5oz bars of 70-85% dark chocolate
1 1/4 C caster sugar*
1 tsp. vanilla
1 1/4 C fine nut flour such as almond or cashew
4 large eggs
3/4 C good quality olive oil
pinch of salt

•    Chop dark chocolate
•    Whisk together dry ingredients
•    Melt chocolate & oil in a double boiler over low heat; stirring constantly
•    Remove from heat and add vanilla, set aside
•    Whisk eggs
•    Add dry ingredients to melted chocolate
•    Gently stir in eggs careful to not over mix
•    Bake at 350˚ for 40 minutes
*    Make your own caster sugar by grinding cane sugar to a fine powder using a coffee grinder

Cashew Caramel
1/2 C cashew butter
1/2 C maple syrup
3 Tbsp butter or dairy free butter
1/2 tsp vanilla
1/2 tsp cinnamon
pinch of salt

Mix all ingredients in a saucepan over medium heat, stirring frequently until mixture becomes smooth and caramel-like in texture. Set aside and let cool. Stir before drizzling.

A Weekend in Los Alamos, California

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