Vegan nut-fruit pie

What I love about this pie is the fact that you can adapt the topping to the season. Now it was time to make blackberry jam from handpicked berries from the forest. In the summer I made this pie with strawberries and rhubarb for example.



Pie crust:

– 150 grams unpitted (!) dates, soaked for 10 minutes

– 175 grams almonds

– 1 tbsp coconut oil

Pie filling:

– 175 grams cashews , soaked for at least an hour.

– juice from half a lemon

– 1 tbsp coconut oil

Pie topping:

This is the same recipe as my chia seed fruit jam.

– 400 grams of blackberry

– 4 tbsp of lemon juice

– 4 tbsp of chia seeds

– 5 tbsp of coconut palm sugar (or another sugar alternative)


Put dates, almonds and coconut oil in the blender until smooth. Put this mixture in the pie tin as a first layer. Put the cashews, lemon juice and coconut oil in the blender until smooth. Put this on top of the first layer.

Now it’s time to make the jam!

Heat up the blackberries in a pot, after the blackberries have fallen apart, put chia seeds and lemon juice in. Put this in a weck jar and turn it upside down. Let it cool down and put it in the fridge. You can store it like this for two weeks.
But back to the point: you can use this delicious jam as topping for your pie.

Put the pie in the fridge for at least one hour before you eat it, so the coconut oil can do it’s work by making the pie stronger.

Sprinkle your pie with elderflowers (if it’s the season) or grated coconut.

And here is your result!

Half the pie was taken by my friends before I could make a picture haha



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