Mango and passion fruit pie
Vegan, GF, refined sugar-free, dairy free, plant-based
Ingredients
Ingredients for the crust
- 150 grams oat flour (GF if needed)
- 50 grams almond flour
- 5 pitted medjooles dates soaked if needed
- 2 tbsp agave syrup
- 3 tbsp coconut oil, melted
- 1/2 tsp pink salt
Ingredients for the filling
- 300 grams fresh mango ( about one medium), peeled and chopped
- 60 ml fresh passion juice (about 5)
- 1 tbsp lemon juice
- 300 ml almond milk
- 80 grams full fat coconut cream (solid part of a can)
- 1 tbsp coconut oil, melted
- 1 tsp vanilla bean paste
- 80 grams maple syrup or agave or 2 tsp stevia powder
- 1 1/2 tbsp corn starch
- 2 tsp agar powder
Instructions
Make the filling
- Cut the passion fruits in halves, and pass them through a sieve to remove the seeds. Keep the juice.
- Place the mango chunks, passion fruit juice, almond milk, vanilla and maple syrup in a food processor or a blender. Blend until completely smooth.
- Pour the mixture into a medium saucepan. Add coconut oil, coconut cream, corn starch and agar powder and whisk to combine.
- Heat over medium-high heat and bring to a brief boil. Simmer for a couple of minutes, until it starts to thicken.
- Pour over the tart base. Let cool completely, then place in the refrigerator to set for 2 hours.
- Garnish with fresh berries, mini meringues, edible flowers.
Make the crust
- Preheat oven to 170C.
- Place the dates in a small ball and cover with warm water.
- In a food processor, combine almonds and oats and blend until finely ground.
- Add vanilla and pink salt and blend to combine.
- Add the pitted dates, agave and coconut oil and blend until the dough resembles wet sand.
- Press the dough into the lightly greased tart tin.
- Poke some holes into the bottom of the crust with a fork.
- Bake for 10 minutes.
- Remove and cool completely.