Mango and Passion Fruit Pie
Ingredients
Crust
- 150g GF oat flour
- 50g almond flour
- 5 pitted medjool dates, soaked if needed
- 2 tbsp agave
- 3 tbsp coconut oil, melted
- 1/2 tsp pink salt
Filling
- 1 fresh ripe mango, peeled and chopped (about 300g)
- 60ml fresh passion fruit juice (about 5 passion fruits)
- 1 tbsp lemon juice
- 300 ml almond milk
- 80g full fat coconut cream
- 1 tbsp coconut oil, melted
- 1 tsp vanilla bean paste
- 80g maple syrup/agave or 2 tsp stevia powder
- 1 1/2 tbsp corn starch
- 2 tsp agar
Preparation
Preheat oven to 180°C
Mix the crust ingredients together and press the mixture firmly into a 20x4 cm tart tin
Bake the crust for 10-15 minutes or until golden brown, then allow it to cool completely
In a saucepan, combine all filling ingredients and heat over medium heat, stirring constantly until the mixture thickens
Pour the thickened filling into the cooled crust and refrigerate for at least 2 hours or until set
Serve the pie chilled
