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Blueberry, Lemon and Lavender Pie

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Thursday, 27 April 2017


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.


At a glance
Cakes & Pies
1 x 10 inch cake

170g Almonds

15g Lucuma Powder

150g Dates

50ml Lemon Juice


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
+ 200g Fresh Blueberries


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.

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: