This is such a LIGHT & versatile treat! Swap the fruits for any combination of your sweet & tart favorites. The crust nuts can also be swapped for anything you have on hand... cashews? walnuts? Any combo of nuts will do the trick and will tailor this pie to be a truly unique-to-you dish. Honestly, we ate this for both breakfast & dessert and it was a perfect.
Ingredients:
Crust:
1/2 cup toasted pecans
1/2 cup toasted almonds
1 cup gluten free oats
3 tbsp maple syrup
3 tbsp melted coconut oil
1 cup pitted dates
2 tbsp flax seed
pinch of sea salt
Fruit Filling:
* I used Blueberries & Kiwi for this, but any fruit blends could work! Mango & sweet fruits mixed with a tart fruit or berry work best.**
1 lb fresh blueberries*
4 peeled kiwis*
2 peeled nectarines
1 orange - juiced
1 lemon - juiced
1 can coconut milk
3 tbsp maple syrup
3 tbsp honey
1 tsp spirulina (optional for deeper color)
2 tbsp agar agar
1 tbsp arrowroot (potentially could be omitted for another 1 tsp agar agar- will try next time!)
1 tsp vanilla extract
Instructions:
Prepare crust. Blend all ingredients in a blender or food processor & press into 2 - 8 inch pie tins.
Prepare filling. Blend whole fruits in a blender & press through cheese cloth or very fine strainer to remove all pulp. Add strained fruit juice, orange juice & lemon juice & remaining ingredients to a sauce pan & bring to a boil. Let simmer for 5-8 mins. Mixture will only thicken slightly at this point. Pour into crusts & refrigerate 4+ hours or overnight. In my experience, the texture is better if let to sit overnight :)
Garnish with fruit slices, sliced nuts & mint for a fresh bite. Top with dairy free whip topping or ice cream!
Makes 2 8 inch pies. 12 servings.
Cals: 287
Fat: 13g
Carb: 32g
Protein: 5g
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