Cashew Berry Pie

Instructions

First layer

• 1)

  Blend all the nuts until slightly coarse and crunchy; form then adds raisin and dates to the crushed nuts. Next, blend them as well until you see lumped nuts all crushed and mixed with dates and raisins will be used to make a base for the pie.

• 2)

  On a tray spread, the nut mixture on the tray and firmly press it into place, spreading it evenly on the tray and set it aside for the next layer of filling.

• 3)

  The second layer consists of coconut cream, a part of cashew filling, mixed with blueberry and raspberries.

• 4)

  Blend the soaked cashew with coconut cream, rice syrup or honey, lemon juice, and rind of lemon skin. You need to blend all ingredients until they are smooth paste.

• 5)

  Pour half of the paste over the nut base to form a layer.

• 6)

  Now add the rest of the berries into the half of the cream and blend again until smooth.

• 7)

  Pour this over the cream layer allow it to chill in a refrigerator for an hour.

• 8)

  Now you have a nutty base, cashew, and coconut cream layer, a layer which is purplish after blending with blueberry and raspberries.

Third layer Berries with coconut sugar caramel

• 1)

  Melt the coconut sugar over low heat, As it melts add coconut milk and berries and mix them such that the berries have a coat of caramel.

• 2)

  Remove the tray from the refrigerator with coconut cream, which will be hardened by now.

• 3)

  Pour the fruit caramel over the frozen cream layer and garnish with some of the berries.

• 4)

  Or you can place it back into the fridge until it’s ready to be served.