Blueberry Pie

Use blueberries, nuts and seeds to create a magnificent dessert!

This is a very nutritious and delightful recipe that is gluten free, diary free and refined sugar free. Give it a try especially in Autumn when nuts are abundant.

With seeds and nuts please gently dry fry them in a fry pan. Just heat through until slightly browned. This makes the nuts and seeds digestible.

Enjoy.

Base

• 1/4 cup sunflower seeds

• 1/4 cup pumpkin seeds

• 3/4 cup almonds roasted

• White and black sesame seeds to taste

• Dates to taste

• 1/3 cup tahini

• Carob or cacao nibs to taste (optional)

How to Prepare

Place sunflower seeds, pumpkin seeds, dates and almonds into a food processor and whizz until they are chopped well.

Add sesame seeds and tahini and combine.

Press the base mixture into a tart/pie dish (20cm).

Blueberry Pie Filling

• 100g cacao butter

• 2 1/2 cups cashew nuts

• Vanilla to taste

• Honey to taste

• Lemon juice to taste

• Blueberries be generous (I use frozen ones)

How to Prepare

Melt the cacao butter in a small pan and allow to cool.

Add cashews (dry fried), vanilla, honey, lemon juice, blueberries and cacao butter and blend until smooth. If using frozen blueberries add a small amount of hot water as the cacao butter hardens. The water softens and helps make the filling smooth.

Add filling to the tart/pie dish and place in the freezer.

This is a rich and nutrient packed dessert and therefore serve from the freezer in small portions.

Eat once it is room temperature if you can wait that long!