Purple Crush Pie

How could you say no to something that looks this delicious? Grab a slice of this Purple Crush Pie, you won't be disappointed!

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Serves: 12

Prep: 20 minutes (+ Standing and freezing)

Cook: 0

Ingredients

Top:

300 g raw cashews (2 cups)

150 g frozen raspberries

150 g frozen blueberries

50 g Natvia (½ cup)

125 mls coconut cream (½ cup)

1 tablespoon finely grated lemon rind

60 mls lemon juice (1/4 cup)

140 g coconut oil, melted (2/3 cup)

150 g fresh or frozen mixed berries, to serve (1 cup)

Base:

80 g natural almonds (½ cup)

85 g activated buckwheat groats (½ cup)

40 g almond meal (1/3 cup)

25 g cacao powder (¼ cup)

70 g smooth natural peanut butter (see tips) (¼ cup)

2 tablespoon coconut oil, melted

1 tablespoon Natvia

1 teaspoon vanilla extract

Method

½ cup (80g) natural almonds ½ cup (85g) activated buckwheat groats 1/3 cup (40g) almond meal ¼ cup (25g) cacao powder ¼ cup (70g) smooth natural peanut butter (see tips) 2 tablespoons coconut oil, melted 1 tablespoon Natvia 1 teaspoon vanilla extract
Meanwhile, thaw raspberries and blueberries in a medium bowl at room temperature for 1 hour; do not drain.
Grease a 20cm (8in) round sandwich or shallow cake pan.
To make almond base, Process all ingredients until mixture resembles coarse crumbs and starts to come together. Press mixture firmly and evenly over base of pan, using a spatula. Freeze while preparing filling.
Blend drained cashews, thawed berries, Natvia, coconut cream, rind and juice until well combined. Add coconut oil and blend until as smooth as possible, using a high-powered blender, if available; this type of blender will produce a very smooth consistency.
Using a palette knife, spread remaiBlend drained cashews, thawed berries, Natvia, coconut cream, rind and juice until well combined. Add coconut oil and blend until as smooth as possible, using a high-powered blender, if available; this type of blender will produce a very smooth consistency. ning filling over pie, creating soft swirls.
Using a palette knife, spread remaining filling over pie, creating soft swirls.
Top with mixed berries just before serving.
Store pie in an airtight container in the fridge for up to 5 days or freeze the undecorated pie for up to 2 months. Use a good-quality natural peanut butter, made from 100% peanuts.