Nuzest Vegan Blueberry Pie
75g gluten free oat flour
100g almond meal
2 medjool dates
1 Tbsp maple syrup
2 Tbsp Coconut oil
Pinch of salt
1 can of coconut cream
Nuzest protein milk mixture*
*(Blend on high 250ml water + 1 sachet Clean Lean smooth vanilla + handful of blueberries)
3 Tbsp real maple syrup
1 Tbsp corn flour
1 tsp Vanilla extract
2 tsp agar2 powder
Preheat oven 180C and grease 24cm tart, set aside
In food processor, combine all the crust ingredients, pulse 10 second and repeat 3-4x or until the mixture can be easily molded.
Firmly press the mixture into the bottom and side of tart tin.
Bake the crust for 12 minutes until golden brown. Let it cool while preparing for the filling.
In saucepan whisk together coconut cream, Nuzest milk mixture, vanilla and maple syrup. Bring to boil then whisk in agar agar powder and corn flour. Let it simmer for a few minutes until agar2 dissolved.
Removed from heat and strain through mesh sieve into bowl and let it cool for 5 minutes.
Pour the mixture into tart. Let it sit in the fridge at least 4 hours or overnight.
Garnish with fruits and enjoy!
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