A delicious vegan dessert recipe for a Coconut and Blueberry Pie, topped with Cashew Cream

Ingredients
3 tbsp Fry’s Vanilla and Chia Kasha
1 cup apples, diced
1 cup frozen blueberries
2 tbsp desiccated coconut
2 tbsp coconut flakes
1 tsp coconut oil
2 tsp maple syrup
Pinch of vanilla
Pinch of cinnamon

For the Cashew Cream:
1 cup raw unsalted cashews, soaked for 2 hours
½ cup water
2 tbsp maple syrup
1 tsp vanilla extract
Pinch of salt
Fresh mint, for garnish

How to
To prepare the cashew cream, drain the water from the soaked cashews.

In a blender, add the soaked cashews, water, maple syrup, vanilla and salt. Blend on high until smooth and creamy. Adjust to suit your taste buds and desired consistency.

Transfer to a sealed container in the fridge, and chill for a few hours to thicken.

Move onto the Kasha mixture. Mix the Kasha, maple syrup, desiccated coconut, coconut flakes, coconut oil, vanilla and cinnamon in a bowl. The texture should be fine and slightly crumbly.

In a small ramekin, place the diced apple and frozen blueberries in the Airfryer. Pour the Kasha mixture over the fruit.

Bake at 185°C for 10 minutes.

Serve the Deconstructed Apple and Blueberry Pie with fresh mint and cashew cream.

 

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Recipe provided by the Fry Family Food Co. Visit their website for more delicious recipes and vegan products.