No-bake blueberry cream pie

Name: No-bake blueberry cream pie
Cook time: 35 min
Total time: 35 min
Yield: 16
Ingredients: 7-10 Tbsp Oil; 225 g Cashew nuts; 125 g dried soft apricots; 8 tablespoons (40 g) Cornflakes; 5 TSP Coconut flake; 3 can(s) (400 ml each) cold coconut milk; 4 TABLESPOONS Agave syrup; 7-10 Tbsp Juice and peel of 2 organic limes; 125 g Blueberries; 100 g Blueberry jam; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 16

7-10 Tbsp Oil
225 g Cashew nuts
125 g dried soft apricots
8 tablespoons (40 g) Cornflakes
5 TSP Coconut flake
3 can(s) (400 ml each) cold coconut milk
4 TABLESPOONS Agave syrup
7-10 Tbsp Juice and peel of 2 organic limes
125 g Blueberries
100 g Blueberry jam
baking paper

Directions

1
Grease a tart mould with lifting base (22 cm Ø). Finely grind the cashew nuts in the universal chopper. For the base, dice the apricots roughly. Finely chop portions of cornflakes, coconut flakes and 125 g cashew nuts in the universal chopper.
2
Form into a flat ball and roll out round (approx. 25 cm Ø) on baking paper. Place the mould on the apricot base with the opening facing downwards and carefully turn it over, including the baking paper, so that the base lands in the mould.
3
Carefully remove the baking paper. Slightly press the apricot base on the edge of the tin and straighten if necessary. Cover and put in a cool place.
4
For the filling, meanwhile, pour solid coconut mass from the cans (approx. 200 g per can) into a blender (use the rest of the coconut water, e.g. for a smoothie). Add agave syrup, 100 g ground cashew nuts, lime juice and zest.
5
Mix everything to a fine puree (alternatively puree the mixture with a hand blender in portions). Pour the pureed coconut-lime cream onto the tart base. Chill for at least 2 hours.
6
Sort the blueberries, wash and drain if necessary. Stir the jam until smooth and spread on the coconut cream. Add the berries. Chill for up to 30 minutes before serving.