Yum! I love this pie! It looks a bit like cheesecake, but is free from dairy & digestive biscuits, hence great for the health conscious, vegetarians & vegans. It is also gluten-free!
The filling is flavoured with baobab superfruit powder, which tastes deliciously tangy; like lemon-mixed with a hint of mango. Baobab is considered a superfood as it has the following properties:
- More than 10 times the antioxidant level of oranges
- Six times more vitamin C
- More than double the calcium level of milk
- Soluble fibre is great for digestion
- High in potassium, required for brain, nerve and muscle function
- And phosphorus, required for healthy bones
What is the main ingredient in the topping? Sweet potato. The sweet potato gives sweetness & creaminess to the topping, but is so a great source of Vitamin A, B vitamins (B1, B2 & B6), fibre & minerals.
What’s in the base? The pie base is made of crushed up nuts, ground flaxseed & coconut oil & sweetened with dates. What is even better is this pie doesn’t require any baking (only the sweet potatoes need to be steamed) & it also freezes really well.
Healthy superfood pie anyone?!
- 175g raw almonds
- 75g raw walnuts (pecans if you prefer)
- 25g ground flaxseed
- 300g dates
- 1 heaped tbsp coconut oil
- 3 large sweet potatoes
- 1 tbsp coconut oil
- 1/4 tsp salt
- 2 1/2 tbsp baobab superfruit powder
- 2 tbsp protein powder (I use vegan varieties from Pulsin’; soya and pea protein powders work well). Note: if you do not have protein powder, you can substitute with coconut flour.
- 1 1/2 tbsp coconut flour
- Start by making the topping. Peel the sweet potatoes & dice into 2cm cubes. Steam for 20 mins until soft. Allow to cool.
- Whilst steaming, you can prepare the base. Place the almonds, walnuts (or pecans), ground flaxseed, dates & coconut oil in a food processor or blender & whizz to form a sticky crumbly base.
- Line & lightly grease a 9″ springform cake tin with a little coconut oil spray. Decant the crumbly nut-date mix into the tin & using a spatula, press tightly down to form the pie base.
- Put the cooked sweet potato into a blender or food processor. Add the coconut oil, salt, baobab superfruit powder, protein powder (if using) & coconut flour. Mix together to form a lovely thick creamy topping.
- Pour topping onto cheesecake base. Spread & level using a silicone spatula.
- Allow to chill in the freezer for 30 mins to allow to set.
- Garnish with fresh fruit or nuts & serve.
Don’t forget you can find my favourite recipes in my FREE eBook here.