Purple Crush Pie
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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.
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 14.7g | 8.1g | 24.6g | 1350 | 322 | 120g |
