pastry:
1 ½ cups plain/wholemeal or gluten free flour
½ cup desiccated coconut
pinch of salt
2 tablespoons honey
1/3 cup soy milk
½ cup sunflower oil
1 teaspoon vanilla extract
filling:
2/3 cup cashews/almonds
2 cups vanilla soy milk
1 1/3 cups chopped dates
3 tablespoon cornflour (can be less if you want a softer filling)
2 tablespoon maple syrup or honey
1 teaspoon vanilla extract
pinch of salt
Mix dry pastry ingredients together then add remaining ingredients. Mix well and press into greased pie dish. Place all filling ingredients into blender and blend on low speed for 1 minute. Then blend on high for another 4 minutes. Pour onto uncooked pastry base. Bake in slow oven at 140ºC for 30-35 minutes.
*This recipe can be sugarfree too, depending on what soy milk you use.
In all your ways acknowledge God and He will direct your path.
Proverbs 3:6
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