This showstopper of a pie is actually pretty simple to make. It is best served partially frozen so remove from the freezer 10 or 15 minutes before serving.
Ingredients
- 12 Digestive biscuits (vegan alternative)
- 110g Naturya Cashew Spread
- 1 1/4 cups (250g) raw cashews soaked for 2 hrs in boiling water
- 1 avocado
- 2 tbsp Naturya Coconut Oil
- 2 tbsp lime zest
- 1 cup lime juice
- 80g agave syrup
- 1 tbsp (5g) Naturya Acai powder
- 120ml almond milk
- 125g blackberries or raspberries
Method
- Pre-heat the oven to 180 degrees
- Crush the digestive biscuits into crumbs and combine with the vegan spread
- Press the mixture firmly into a 9 inch springform pan, bake for 10 minutes and leave to cool
- Add the drained cashew nuts, avocado, coconut oil, lime zest and juice, agave, Naturya Acai powder and milk and blackberries into a blender and blend until you have a smooth mix
- Pour the mix of berry lime filling onto the biscuit crust and smooth down
- Add decorative blackberries, cover with wrap and freeze for 4 hours, or overnight
- Remove from the springform pan and to serve remove from the freezer at least 10 minutes before serving and slice
Made using
Acai powder - 80g Pouch
£15.00
Cold Pressed Coconut Oil - 500ml Jar
£7.00
