Blueberry Marzipan Cream Pie
Servings: 8 people
Cost: $8
Equipment
- 6-inch springform pan
Ingredients
- For the crust
- 1 cup dates, chopped, pits removed (about 14-16 dates)
- 1 1/4 cup almonds, roasted, unsalted
- 2 Tbsp light maple syrup
- 1 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- For the cream marzipan filling:
- 1 cup raw cashews
- 1 14 oz silk tofu block,
- 1 cup refined coconut oil, not melted, solid
- 1/2 cup light maple syrup
- 2 tsp almond extract
- 1/2 tsp vanilla extract
- 1/2 tsp orange extract
- 1 Tbsp butterfly pea powder*
- 1/4 cup fresh blueberries
- For the topping:
- 1/3 cup fresh blueberries
Instructions
- For the crust: Line a round 6-inch springform pan with parchment paper.
- In a food processor, add dates and almonds. Pulse into fine crumbs. Add maple syrup, almond and vanilla extracts and pulse again to obtain a sticky mixture. The crust should clump together and hold its shape.
- Spread the crust mixture evenly into the bottom of the pan and set aside in the refrigerator.
- For the cream marzipan filling:Add cashews to a medium-sized bowl and fill with temperature water, just enough to cover them. Soak overnight or for at least 5 hours.
- Drain the water from cashews.
- Place tofu and cashews in the food processor or high-powered blender and process until smooth. Add the remaining ingredients and process again until creamy, scraping down the sides if necessary.
- Pour the marzipan mixture to a pan over the crust, spreading evenly.
- Cover the pie with plastic wrap. Place in the freezer for 3 hours to firm up.
- To serve, allow pie to stay at the room temperature for about 10-12 minutes before slicing and serving. Top the pie with fresh blueberries before serving
Notes
*I used butterfly pea powder as a natural food coloring to obtain this beautiful purple color. Alternatively, you can use just a drop of artificial blue food coloring or leave the cream pie white.