I am back from holidays! and I am completely energized and inspired with lots of new ideas and projects… and also a bit sad because the summer is coming to an end. But the one thing that is keeping me happy is blackberry season!Happiness is... picking blackberries on a sunny summer day Click To Tweet
I had a fantastic time for two weeks in my hometown and this recipe was the result of an afternoon of blackberry picking with a friend. A pie with no flour, no eggs, no baking, no added sugar??? Yes it is possible and delicious!
For the filling:
– 2 cups of blackberries
– 1 cup of cashews, soaked overnight
– Juice of 1 lemon
– 1 tablespoon of lemon zest
– 1/3 cup of honey
– 1 tablespoon of agar agar
– 1/3 cup of water
For the crust:
– 1 cup of almond flour
– 1/2 cup of dried coconut
– 12 medjool dates
– 1 pinch of salt
– 1 cup of blackberries
– 1 tablespoon of bee pollen
Soak the dates in a bowl of warm water for 30 minutes.
To make the crust, throw in the food processor the dates, the almond flour, the dried coconut and the pinch of salt and pulse until everything sticks together. Press the mixture into the bottom of a tart tin covered with film. Put in the freezer while making the filling.
To make the filling put in the blender the blackberries, the cashews, the lemon juice, the lemon zest, the honey and the water and blend until you have a smooth consistency. In a small saucepan dissolve the agar agar in a couple of tablespoons of water. Bring to boil while stirring until the agar agar thickens. Mix with the rest of the filling.
Remove the crust from the freezer and pour the filling over it. Freeze or refrigerate for another hour or until set.
To serve garnish with more fresh blackberries and bee pollen.
Say goodbye to summer in full flavor!