The Pie Tart You Didn’t Know You Needed

Want a fast, easy pie that you can have ready in minutes?

This is not only fast and easy to prepare but it’s also gluten-free, egg-free, dairy-free, vegan, and uses only natural sugars.

The crust also goes with every pie filling you can throw at it.

Oh, and did I mention you can turn it into a healthy snack for year-round enjoyment?

The Pie Tart Everyone Loves

Equal parts walnuts, almonds, peanuts, raisins, dates

Sunflower seeds, chia seeds, coconut

1 tsp Cinnamon + 1/2 tsp nutmeg (or to taste)

Add everything except dates + raisins to food processor. Blend until small pieces

Add dates + raisins and blend again until it starts to come together

Check to see how it holds by squeezing into a ball – it should hold its shape.

Add water 1 TBSP at a time. Blend until it sticks. Don’t over water but it won’t hurt, it will just be sticky.

Once ready, add to pie shells and press firmly into shape.

Store in fridge or freezer until ready to add the filling

Apple Pie Filling

For this one you’re going to make a simple apple jelly.

DIRECTIONS

1. Chop apples into 1/4, including the stem + leaves
2. Add to pot
3. Add water to the top of the apples
4. Bring to a boil then simmer for 30 mins
5. Drain the liquid (keep it as this will be your filing)
6. Add the remaining apple bits to a food mill to make apple sauce. – link
7. Bring the remaining liquid to a boil + simmer for 20-30mins.
8. Scoop off the foam and stir as necessary
9. Check to see if its ready by placing some in the fridge to cool.
10. Once ready, pour into pie moulds and allow to cool

Serve with coconut cream.

Blueberry Mango Pie Filling

This is a super easy filling that is ready in minutes.

It also doubles as a jam and can be frozen.

1. Add fruit to a pot
2. Bring to a boil then turn to med-low
3. Simmer for 10-15mins – if your pot isn’t bubbling, turn up the heat
4. Pour into pie moulds and allow to cool

Serve with coconut cream

Coconut Whipped Cream

Fantastic topping to add to any dish from soups, to beverages, to dessert!

DIRECTIONS

1. Place can of coconut milk in fridge (I like the Thai brand with less additives)
2. Once chilled, open and scoop out the hard cream. Reserve the liquid to add to smoothies or make freezies.
3. Place into a bowl and whip
4. Optional flavours: cinnamon, lime oil + maple syrup, vanilla extract