BLUEBERRY PIE

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Ingredients

FOR THE CRUST:

3 cups almonds, ground to flour
You can replace them with a different nut or mix with oatmeal
20 dates
3 tbsp coconut oil

FOR THE FILLING:

2 cups (17 fl oz) coconut milk
1/4 cup agave
1 cup blueberries
1/4 tsp agar agar

Preparation

Use an 8.5-inch pie mold.

FOR THE CRUST:

Hydrate the dates in warm water for about 10 minutes or until soft.
Add to the food processor with the almonds until everything is completely ground. Transfer to a bowl to add coconut oil. Make a dough by squeezing with your hands.

Cover the mold by pressing it with your fingers, then smooth with a spatula, spreading the batter to the edges. Refrigerate.

FOR THE FILLING:

Put the coconut milk, blueberries and agave syrup in a blender. Blend and freeze to achieve a smoother texture (optional).
Heat in a pot, adding the agar agar, until it boils for one minute. Additionally, to achieve a more intense purple, you can add 4 tablespoons of powdered maqui berry.
Transfer the mixture to the mold and refrigerate until set.

Decorate with blueberries, raspberries and edible flowers.

Recipe by: @cocinoconplantas