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Blueberry, Blackberry & Walnut Pie

Preparation time: 25 minutes + 4 hours & 15 min setting 
Serves: 10-12

This is an absolute show stopper if you are having family & friends over! How amazing is the colour! This amazing purple colour also means it packed with polyphenols which can assist with reducing inflammation. It's super easy, 100% plant based...only down side is you'll have to be patient while it's setting! 


2 cups walnuts⠀⠀⠀⠀⠀⠀⠀⠀⠀
1.5 cup sunflower seeds⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 cup pitted medjool dates⠀⠀⠀⠀⠀⠀⠀⠀⠀
FILLING ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1.5 cups soaked cashews (overnight)⠀⠀
3 tbsp maple syrup⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp lemon juice⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tsp vanilla extract⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 banana⠀⠀⠀⠀⠀⠀⠀⠀⠀
250g blueberries⠀⠀⠀⠀⠀⠀⠀⠀⠀
250g blackberries


  1. Combine all crust ingredients into a food processor ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  2. Add 2 tbsp of water if consistency isn't holding together⠀⠀⠀⠀⠀⠀⠀⠀⠀
  3. Grease a 23cm tart tin with coconut oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. Push crust into the tart tin and refrigerate for 15 minutes ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  5. Add cashews, maple syrup, lemon juice, vanilla extract into a food processor and blend until smooth⠀⠀⠀⠀⠀⠀⠀⠀⠀
  6. Add banana and 100g of blueberries then blend again⠀⠀⠀⠀⠀⠀⠀⠀⠀
  7. Pour filling into tart tin and top with remaining blueberries and blackberries
  8. Refrigerate for 4 hours before serving

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