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Blueberry cream pie

Prep Time:

1 hour

Total Time:

2 hours

Serves:

6

Level:

Moderate

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.

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