Vegan Gluten Free Mixed Berries Pie and Lemon Thyme
Ingredients
- crust
- 160g old fashioned / rolled oats (1 1/2 cups)
- 2 tbsp shredded coconut
- 2 tbsp cocoa powder
- 3 tbsp pumpkin seeds
- 3 tbsp agave nectar
- 3 tbsp coconut oil, melted
- filing?
- 200g mixed berries
- 1 can coconut milk, solid part only
- 1 tbsp agave nectar
- 1 tsp lemon juice
- 2 tsp agar agar
- lemon thyme
- to serve (optional)
- coconut whipped cream or dairy-free heavy whipping cream
- fresh berries
- chocolate
Preparation
Place all crust ingredients into food processor and mix until well combined
Should hold together when pressed between fingers
Spread into your tin (with opener on the side or if needed lined with parchment paper) even on the edges
Place in fridge 30 min until set
Purée mixed berries with agave syrup and lemon juice
In a pan, pour coconut milk (solid part)
Sieve the purée and pour into the pan
Add agave syrup and lemon thyme and agar agar
Stir and bring to the boil for a few minutes
Then, sieve the mixture again to remove thyme, pour into tart
Place back in the fridge 1h or until completely set
Place a blade between the crust and tin to help de mold
Then open carefuly
Decorate with whipped coconut cream, fresh berries and chocolate
