Blueberry cream pie

Blueberry cream pie

This blueberry cream pie is vegan, gluten-free, refined sugar-free and easy to make. It's the perfect dessert if you love to eat a healthy cheesecake without dairy or eggs. Easy recipe with simple ingredients.

Prep Time20 mins

Cook Time1 hr 20 mins

Total Time1 hr 40 mins

Course: Dessert

Servings: 8

Author: Ela

Ingredients

Pie crust:

·         1 cup almond flour (120 g)

·         1 cup oats (GF) ground into flour (90 g)

·         1/4 cup agave syrup or maple syrup (80 g)

·         1/3 cup nuts or seeds of choice (50 g) *see recipe notes

·         1 tsp vanilla extract

Cream Layer:

·         1/2 cup cashews soaked (75 g)

·         160 g silken tofu (or regular tofu) **see recipe notes

·         1/4 cup coconut milk canned (60 ml)

·         3 tbsp agave syrup or maple syrup (60 g)

·         1 tsp vanilla extract

·         1/2 tbsp lime juice or lemon juice

Blueberry Compote:

·         1 cup fresh blueberries (150 g)

·         3 tbsp agave syrup or maple syrup (60 g)

·         1 tbsp lemon juice or lime juice

·         1 tsp maqui berry powder (optional)

Instructions

1.            Preheat oven to 350 degrees F (175 degrees C)

2.    Soak cashews overnight or boil them for about 15 minutes until they are soft

3.    Process all pie crust ingredients in a food processor and press the mixture evenly into the bottom of a lined 6-inch springform and about 2-3 inches (5 - 7.5 cm) up the sides

4.    Bake in the oven for 18 to 20 minutes, turn off the oven and let the pie crust cool

5.    Meanwhile, blend all cream ingredients in a high-speed blender until smooth and creamy

6.    Pour the cream onto the crust and put the springform into the freezer for about 45-60 minutes to set

7.    Transfer all ingredients for the blueberry layer into a small pan, bring to a boil and let simmer on low heat for 3-5 minutes. Let cool

8.    Pour the blueberry layer onto the cream and enjoy this delicious blueberry cream pie! Store leftovers in the fridge

                        

Source  https://elavegan.com

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