For The Pie Base For The Pie Filling

For The Pie Filling

1. Allow any frozen fruit to thaw out
2. Chop the creamed coconut into small pieces, place in a heatproof bowl and melt over boiling water in a pan.
3. Finely grate your lemon zest with a fine grater.
4. Blend the fruit in a food processor or blender.
5. Add in the chia seeds, melted coconut, coconut sugar, lemon zest and vanilla. You can mix this in by hand or in the blender/food processor.

For The Pie Base

1. To make the base grind cashew nuts to a rough consistency in a food processor or blender.
2. Blend the dates with the ground cashews and vanilla in your food processor until it starts sticking together.
3. Line a round dish (approx 20cm) with parchment paper.
4. Compact the base mixture into the parchment-lined tin until it’s jam packed tight, fairly even and smooth.

For The Pie Assembly

1. Add the blended blueberry topping, then smooth it on to the base evenly.
2. Add any toppings to make it look fancy.
3. Leave to chill overnight in the fridge. Then serve.