About the Recipe
This raw vegan blueberry cream pie is delicious and fit for any occasion
Ingredients
Crust
1/2 cup of ground pumpkin seeds
1/2 cup of walnuts
3 tbsp of dried raw coconut flesh
15 dates
Optional 1 tbsp of water to blend
Filling
1/4 cup of soaked cashews
1/2 cup of ground almonds
2 tbsp of blueberries
4 soaked dates
Syrup topping
8 soaked dates
1/2 cup of the water the dates were soaked in
1/2 cup of blueberries
3 tbsp of psyllium husk
Topping
1/2 cup of blueberries
Preparation
Step 1 Make the crust by putting all ingredients into a food processor and blend, using as little water as is needed to achieve a dough consistency, if needed.
Step 2 Press the crust into a 6-7 inch pastry tin, 1.5 inches deep.
Step 3 Place the crust into the freezer for 15 mins.
Step 4 Make the filling by putting all the ingredients into a high speed blender and blend until creamy.
Step 5 Spread the filling evenly on the crust and return to the freezer for 20 mins.
Step 6 Make the syrup by putting all the ingredients into a high speed blender and blend until smooth.
Step 7 Spread the syrup on top of the cream filling and return to the freezer.
Step 8 When you are ready to serve your pie, top it with blueberries and allow it to defrost for 10-15 mins,
Step 9 Serve and enjoy.
Chef's Tips
For this recipe you will need a food processor, and a high speed blender.