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Blueberry, Lemon and Lavender Pie

recipe image
Thursday, 27 April 2017

Description

Are you a fan of essential oils and the benefits they can provide? If you're experience with them has been limited to aromatherapy or external usage, there is a whole world yet to be discovered - using them in food! 
 
This delicious raw pie by Paula Ansell of Just Soul Food is infused with both food grade lavender and lemon essential oil. The result is totally next level. Enjoy this delicious slice of heaven with a lavender tea and a dollop of fresh made coconut yoghurt.

Ingredients

At a glance
Cakes & Pies
Makes
1 x 10 inch cake
Base

170g Almonds

15g Lucuma Powder

150g Dates

50ml Lemon Juice

Filing

1/2 cup lemon juice

280g fresh or frozen Blueberries

100ml Coconut milk

340g Cashews (soaked for atleast 4 hours) weigh once soaked

2 tbs Maple Syrup

1 tsn Vanilla

30ml Coconut oil

2 drops Lavender essential oil
 
Topping
 
+ 200g Fresh Blueberries

Methods/steps

Base
 
1. Blend in your food processor until sticky and crumbly. 
 
2. Line your spring form tin with grease proof paper, and press down the mixture firmly into the tin until it forms a base.
 
Filling

1. Combine all ingredients into the blender and blend until smooth with no lumps. 
 
2. Pour into the tin. Decorate with fresh blueberries!
 
3. Freeze to set for at least 4 hours. 
 
4. Remove from the spring form tin and cut into desired slices with a hot knife.
 

Additional Tips

Recipe by Paula Ansell:
https://just-soul-food.com/