Blueberry Fig Dream Pie

Vegan, gluten-free & raw dream pie with a lovely twist of lavender.

Blueberry Fig Dream Pie with Lavender

Filling:

2 cups cashews, soaked for at least 1 hour
1 cup oat milk, or other vegan milk
7 tbsp coconut syrup (or organic raw honey, if not vegan)
5 tbsp lemon juice
1 tsp vanilla powder
1 cup coconut oil, melted
3 fresh figs
3 tbsp blueberries
1 tsp dried lavender


Crust:

1 ⅔ cup almonds
⅓ cup coconut flakes
6-7 fresh dates, pitted
tiny pinch salt

Tin size: 18-20 cm / 7-8 inches

Prepare the crust first. place the almonds and coconut flakes into a blender or food processor and blend until fine crust. Add the dates and blend until moldable dough. Take about 4-5 tbsp dough and set aside. Press the remaining dough into a cake or pie tin so that you cover also the sides. Take the dough you set aside and press it to a 0,5 cm / 0,2-inch thick plate for example on top of parchment paper. Cut with a small cookie cutter to get about 6 small cookie dough pieces, for example flower-shaped. Prepare now the filling.

Place all the filling ingredients into a blender or food processor and blend until smooth mass with no crumbs. If needed, add just a little bit more liquid to get it smooth, but keep the mixture as thick as possible. taste and add some of the spices or more sweetness, if needed. Pour the mixture into a cake tin on top of the crust. Place the cookie dough pieces on top and place them into a freezer for about 2 hours or until solid. Take out of the freezer and let thaw for about 30 minutes. Top with some fresh blueberries and lavender, if you like. Serve and enjoy!

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