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Deconstructed Vanilla Coconut Fruit Pie with Cashew Cream

Celebrate Heart Awareness Month with this rustic Airfryer Apple and Blueberry Pie! Baked with Vanilla and Chia Kasha and warm fruit, it goes perfectly with creamy cashew cream. It’s heart healthy, low in cholesterol, with just the right amount of sweetness!

Category
Prep Time15 minsCook Time10 minsTotal Time25 mins

Ingredients
 1 cup apples, diced
 1 cup frozen blueberries
 2 tbsp desiccated coconut
 2 tbsp coconut flakes
 1 tsp coconut oil
 2 tsp maple syrup
 Pinch of vanilla
 Pinch of cinnamon
For the Cashew Cream:
 1 cup raw unsalted cashews, soaked for 2 hours
 ½ cup water
 2 tbsp maple syrup
 1 tsp vanilla extract
 Pinch of salt
 Fresh mint, for garnish

Method

1

To prepare the cashew cream, drain the water from the soaked cashews.

2

In a blender, add the soaked cashews, water, maple syrup, vanilla and salt. Blend on high until smooth and creamy. Adjust to suit your taste buds and desired consistency.

3

Transfer to a sealed container in the fridge, and chill for a few hours to thicken.

4

Move onto the Kasha mixture. Mix the Kasha, maple syrup, desiccated coconut, coconut flakes, coconut oil, vanilla and cinnamon in a bowl. The texture should be fine and slightly crumbly.

5

In a small ramekin, place the diced apple and frozen blueberries in the Airfryer. Pour the Kasha mixture over the fruit.

6

Bake at 185°C for 10 minutes.

7

Serve the Deconstructed Apple and Blueberry Pie with fresh mint and cashew cream.

Ingredients

Ingredients
 1 cup apples, diced
 1 cup frozen blueberries
 2 tbsp desiccated coconut
 2 tbsp coconut flakes
 1 tsp coconut oil
 2 tsp maple syrup
 Pinch of vanilla
 Pinch of cinnamon
For the Cashew Cream:
 1 cup raw unsalted cashews, soaked for 2 hours
 ½ cup water
 2 tbsp maple syrup
 1 tsp vanilla extract
 Pinch of salt
 Fresh mint, for garnish

Directions

1

To prepare the cashew cream, drain the water from the soaked cashews.

2

In a blender, add the soaked cashews, water, maple syrup, vanilla and salt. Blend on high until smooth and creamy. Adjust to suit your taste buds and desired consistency.

3

Transfer to a sealed container in the fridge, and chill for a few hours to thicken.

4

Move onto the Kasha mixture. Mix the Kasha, maple syrup, desiccated coconut, coconut flakes, coconut oil, vanilla and cinnamon in a bowl. The texture should be fine and slightly crumbly.

5

In a small ramekin, place the diced apple and frozen blueberries in the Airfryer. Pour the Kasha mixture over the fruit.

6

Bake at 185°C for 10 minutes.

7

Serve the Deconstructed Apple and Blueberry Pie with fresh mint and cashew cream.

Deconstructed Vanilla Coconut Fruit Pie with Cashew Cream

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