🌿 Dive into a visual and culinary masterpiece! This vibrant blue butterfly pea pie is a delightful fusion of plant-based goodness and captivating colors. Indulge in the velvety texture and gluten-free crust while celebrating nature's wonders. 🌈 Experience a slice of magic, an enchanting journey in every bite!
Recipe by @SILVIA_SALVIALIMONE
PREPPING TIME: 30 MIN COOLING TIME: 2 HOURS
- 10 soft dates (Medjool)
- 150g cashews
- 50g pecan
- 50g sesame seeds
- 1 pinch salt
- 1 tbsp coconut oil
- 1-2 tsp Anima Mundi Blue Butterfly Pea Powder
- 100g coconut yogurt
- 2 full fat coconut cans, only the cream
- 30g coconut oil melted
- 3 tbsp set honey or vegan alternative
- 1 scraped vanilla pod or 1 tsp Anima Mundi Vanilla Powder
1. Blend the nuts, seeds, coconut oil and dates with a pinch of salt until you have a sticky paste.
2. In a greased spring tart pan, press the crust using a cup. Press well over the edge and refrigerate for 15 min in the freezer.
3. Meanwhile, whip the coconut milk with cooled melted coconut oil and vanilla. Add the honey and yoghurt while whipping. Gently incorporate Animamundi Blue Pea Powder.
4. Take your shell and pour the filling into it, spreading it with a spoon. Decorate with toasted sesame seeds, crushed nuts, and frozen or fresh blueberries for a tangy addition.
5. Freeze for 30 min and then move in the fridge for 1 and a half hours or overnight.
6. It can be frozen in slices for snacks.