0 Macadamias (for garnish if feeling extra nutty!)
1/2 Cup Butter
1/3 Cup Natvia
1 tsp Vanilla Extract
1/2 Cup Hazelnut Flour
1 Cup Almond Flour
Pinch of Salt
Juice from half 1 lemon
2 tbsp Almond Milk
125g Melted Butter
4 Cups Mixed Berries
1/4 Cup Natvia
1 Lemon Zested & Juiced
1 tbsp Butter
1 tbsp Chia Seeds
1 tbsp Cornstarch
1/4 Cold Water
1/3 Flaked Almonds
Macadamias (for garnish if feeling extra nutty!)
Preheat Oven to 175°C.
Add 1/2 cup of butter, 1/3 cup Natvia, and 1 tsp vanilla extract to a mixing bowl.
Whisk the ingredients until they have combned and become slightly fluffy.
Once fluffy, add 1/2 cup Hazelnut Flour, 1 cup Almond Flour, and a pinch of salt. Stir the mixture until it has all combined.
Juice half 1 lemon and also add 2 tbsp Almond Milk & stir mixture.
Spread the mixture evenly in a lined square baking tray.
Bake for 20 - 25 minutes at 175°C.
Add 4 cups of mixed berries, 1/4 Natvia, and zest & juice from 1 lemon to a saucepan.
Add 1 tbsp butter to the saucepan and begin stirring on a medium heat until the berry mixture has started to mix together. (optional - add 1 tbsp Chia Seeds to fill the mixture out with a healthy additive!)
In a seperate bowl, add 1 tbsp cornstarch, and 1/4 cup cold water. Whisk until combined.
Slowly add small potions of the cornstarch and water mix to the heating berry mixture, whilst stirring.
Once the berry mixture has thickened, (after stirring in the added cornstarch mix) take it off the heat and set aside.
Remove the crust from the oven after browned.
Spread the berry mixture across the top of the finished pie bars.
Sprinkle 1/3 cup flaked almonds across the top of the berry and crust mix. *Also add some macadamias if you feel like being extra nutty!
Once the finished dessert is ready, place back in the oven and bake for 25 minutes at 175°C.
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