Vegan Gingerbread Red Currant Pie
Ingredients
Base
- 150g oats (GF certified if needed)
- 100g pecans
- 1 tbsp flax seeds, grounded
- 1 tbsp coconut oil, melted
- 1 tbsp gingerbread spices
- 1/4 tsp salt
- 12 dates, pitted
Filling
- 100g raspberries
- 100g red currant
- 2-3 tbsp organic maple syrup
- 300ml coconut milk
- 1 can coconut cream, the solid part
- 1 tbsp corn starch
- 1 tsp agar agar
Preparation
Place the oats and pecans in a food processor and blend until finely ground
Add the rest of the ingredients for the base and blend until you get a sticky dough
Press the dough firmly into the tin and place in the refrigerator while making the filling
Blend the raspberries, red currant, and coconut milk and pass the mixture through a sieve
Pour it into a saucepan
Add the rest of the ingredients for the filling and heat on medium heat
Bring to a brief boil, then turn down the heat and keep stirring until it starts to thicken
Let it cool down a little before pouring it over the tart base
Place in the fridge to set for 2 hours
