Blueberry Cream Pie
Equipment
- Food Processor
- 8" or 9" Pie Tray
Ingredients
Crust
- 1/2 cup Whole Almonds
- 1/2 cup Almond Flour
- 6 Medjool Dates pitted
- 2 tbsp Coconut Oil
- 1/2 tsp Cinnamon
- 1/2 tsp Almond Extract optional
- pinch Sea Salt
Filling
- 2-3 cans Coconut Cream depends on pan size and brand
- 1 cup Blueberries
- 3 tbsp Maple Syrup add more if desired
- 1/2 tsp Almond or Vanilla Flavouring
- 1/4 tsp Cinnamon add more if desired
Instructions
- Mix all the crust ingredients together in a food processor, if they aren't sticking together too well add some water.
- Line the pie tray with a touch of coconut oil.
- Place the crust on the bottom of the tray, not on the sides.
- Wash the blueberries and place them on the crust. Optional: Mix them into the filling.
- Whip the cream, maple syrup, vanilla and cinnamon together. The amount depends on the size of your pie tray. Also make sure that you are using the chilled coconut cream.
- Place on top of the crust and blueberries.
- Chill in the fridge for 2-3 hours, allowing it to set.
- Decorate just before serving and enjoy!
Notes
- Save in the fridge for up to 3 days
- Use coconut milk or cream
- If using coconut milk: Purchase full fat coconut milk and chill it for minimum 24 hours before using for the pie. When ready to use, flip the can over and open. Pour out all the water on top and use the coconut cream that is left on the bottom.
- Sometimes it will need to chill longer than 3 hours - the longer it chills the more it will stay together