Fluffy and Fruity Cream Pie!
Soak the macadamia nuts the night before making this pie.
- Start with the compote by blending the blueberries, lime juice and maple syrup until smooth. press through a fine mesh sieve and refrigerate until needed.
- Make the crust by blitzing together the hazelnuts and dates (remember to remove the stones!) until it comes together in a dense rubble. transfer to a pie dish and press firmly until the surface area of the dish is evenly covered.
- Blend the soaked macadamias (overnight in filtered water) along with the coconut oil, coconut water, agave and lime juice until smooth – scraping down the sides periodically and adding a little more coconut water if necessary. once it is completely smooth and creamy, swirl through about 1 tbsp of the blueberry compote before smoothing out over the crust using the back of a spoon. refrigerate for at least an hour before serving although overnight is best.
- Crush the remaining hazelnuts and sprinkle over the top before serving. the remaining compote can also be served on the side.