purple crush pie

PREP TIME 20min (+ STANDING & REFRIGERATION) SERVES 12

2 cups (300g) raw cashews 150g (4½oz) frozen raspberries 150g (4½oz) frozen blueberries ½ cup (55g) Natvia ½ cup (125ml) coconut cream 1 tablespoon finely grated lemon rind ¼ cup (60ml) lemon juice ⅔ cup (140g) coconut oil, melted 1 cup fresh or frozen mixed berries, to serve

ALMOND BASE ½ cup (80g) natural almonds ½ cup (85g) activated buckwheat groats ⅓ cup (40g) almond meal ¼ cup (25g) cacao powder ¼ cup (70g) smooth natural peanut butter (see tips) 2 tablespoons coconut oil, melted 1 tablespoon Natvia 1 teaspoon vanilla extract

1. Place cashews in a medium bowl; cover with cold water. Stand, covered, for 4 hours or overnight. Drain cashews, rinse under cold water; drain well. 2. Meanwhile, thaw raspberries and blueberries in a medium bowl at room temperature; do not drain. 3. Grease a 20cm (8-inch) round sandwich or shallow cake pan. 4. Make almond base by processing all ingredients until mixture resembles coarse crumbs and starts to come together. Press mixture firmly and evenly over base of pan, using a spatula. Freeze while preparing filling. 5. Blend drained cashews, thawed berries, Natvia, coconut cream, rind and juice until well combined. Add coconut oil and blend until as smooth as possible, using a high-powered blender, if available; this type of blender will produce a very smooth consistency. 6. Pour ⅔ of filling mixture over base, smooth top; freeze for 4 hours or until set. Meanwhile, transfer remaining filling to a small bowl; refrigerate to firm while base sets. 7. Using a palette knife, spread remaining filling over pie, creating soft swirls. 8. Top with mixed berries just before serving.