-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
BASE
| 220g | oat flour |
| 60g | agave syrup |
| 60g | coconut oil |
FILLING
| 2 | cans coconut cream (thick white part) |
| 360g | blueberries (I used frozen blueberries) |
| 2 | tbsp agave syrup (or maple syrup) |
TOPPING
| Melted chocolate | |
| Dessicated coconut |
THERE IS NOTHING MORE I NEED ON A COLD WINTER EVENING THAN A BIG SLICE OF THIS CREAMY BLUEBERRY PIE WHILST LOUNGING ON MY SOFA. A DELICOUS OATY BASE FILLED WITH A BRIGHT PURPLE BLUEBERRY COCONUT CREAM, AND TOPPED WITH CHOCOLATE DRIZZLE.
METHOD
- Melt the coconut oil and combine the base ingredients until a dough forms
- Press the dough into a baking tray or tin and place in the freezer whilst you make the filling
- Blend the blueberries (defrost if frozen) until a smooth compote forms
- Add the coconut cream and agave syrup into a mixing bowl and stir in the blueberry compote until smooth, bright and purple
- Pour the filling over the base freeze for 2-3 hours until slightly firm (keep checking between 2 and 3 hours, you want a thick creamy filling, but not ice at the top)
- For the topping, melt the chocolate in a bain marie and pour over the filling (once set for 2 hours)
- Freeze for 10 minutes until solidified and serve
- Store your pie in the freezer for 1-2 days and defrost before serving