Oh my what a yummy pie!

I have tried various recipes for glutenfree pies and cakes, most of them came out okay but where never very special. Until now, this pies is delicious! I made this pie on a saturday afternoon and by the end of the evening there wasn't a single crumb left! I only managed to get my hands on one slice, my family devoured the rest. But that one slice I had surprised me as I wasn't expecting much of this pie, but it was very tasty. The crust is made out of different kind of nuts, and is filled with a chocolate and strawberry cream filling.

Recipe

 

Crust

2 cups finely ground nuts

1 tablespoon honey/agave

Pinch of salt

1/4 cup melted coconut oil

Chocolate filling

2 tablespoons raw cocoa

3 tablespoons honey/agave

1 tablespoon almond milk

Pinch of cinnamon

Strawberry cream filling

250 g soy cream

150 g fresh mashed strawberries

2 tablespoons sugarfree strawberry jam

♥ Preheat the oven to 180 degrees

♥ Combine the nuts, salt and honey in a bowl. Pour in the melted coconut oil and mix all the ingredients with a fork.

♥ Pour the nut batter into a cake tin, make sure the bottom and sides are evenly covered.

♥ Pop the pie in the oven for 15 minutes, or until the pie is goldenbrown.

♥ Let the pie cool completely.

♥ Combine all the ingredients for the chocolate filling, pour into the pie crust.

♥ Refrigerate the pie.

♥ In a mixing bowl mix the soy cream, mashed strawberries and strawberry jam. The cream filling is ready when it forms soft peaks.

♥ Pour the strawberry cream filling on top of the chocolate filling.

♥ Refrigerate the pie for at least 3 hours.