Ingredients
Nutty Crust
- 40 g Coconut (dessicated or shredded)
- 75 g raw almonds
- 75 g rolled oats, (for GF option: use 120g GF flour)
- 2 tablespoons Honey (warm & runny)
- 1-2 tablespoons water
Cream Filling
- 150 g water
- 1 teaspoon agar agar powder
- 60 g raw cashews
- 50 g Honey (or maple syrup or agave)
- 100 g pineapple juice
- 1/4 teaspoon sea salt
- extra water
Berry Topping
- 150 g Dark grape juice (or apple blackcurrant juice)
- 2 tablespoons honey
- 2 tablespoons water
- ½ teaspoon agar agar powder
- 300 g fresh strawberries (cut lengthwise)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre-heat oven to 180ºC
Place dry ingredients into
"Closed lid" , Turbo pulse (1.0 sec) x3Add honey and water and mix 10 seconds, Speed 5
(If mixture seems too dry and crumbly add a bit more honey or a little water. It should not be wet but stick together when pressed)
Press into a lightly oiled pie plate or tin with removable base. Use the back of a metal spoon to press down or put your hand in a small plastic bag when pressing.
Bake at 180ºC for 10 minutes
Place water and agar into
"Closed lid" and cook for 5 minutes, 90ºC, on Speed 3Add all remaining ingredients (except extra water) and blend together for 1 minute on Speed 9
Add extra water to equal 2 cups total mixture – mixture should be at 500ml mark on
"Closed lid" Blend for 10 seconds on Speed 6
Pour on top of cooled Nutty Crust and place in refrigerator for 30-60mins to set. After it sets use fork to make surface slightly rough so Berry Topping does not slide off.
Place all ingredients into
"Closed lid" and cook for 5 minutes, 90ºC, on Speed 3.
While mixture is cooling for 10 minutes, arrange berries creatively on top of pie.
Pour Berry Topping over berries on pie before it thickens.
Chill until topping sets. When set, cut into slices and relish every bite!
NUTTY CRUST
CREAM FILLING
BERRY TOPPING
Tip
You can use different fruit juice and fruit to change taste and appearance. eg. mango nectar with diced fresh mango
Avoid highly acidic fruits such as fresh pineapple.
Cream filling may be doubled for a thicker cream layer.
A raw uncooked crust can also be used with cream filling and berry topping.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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