Whip up this vegan Blood Orange Pie for a healthy but decadent dessert! The pie has a crust made from organic cereal and is served with delicious coconut whipped cream. Put your own twist on this recipe by using seasonal fruit of your choice in place of blood oranges and adding a teaspoon of cinnamon or other spice to the crust for extra flavor.
Ingredients:
Crust
- 2 cups CA Whole Wheat Stoneground Flakes
- 1/3 cup coconut palm sugar
- 6 tbsp vegan butter, melted
Coconut Whipped Cream
- 2 cans full fat coconut milk, refrigerated overnight
- 3 tbsp maple syrup
- 2 tsp vanilla extract
Topping
sliced blood oranges OR fruit/berries of your choice
Directions:
Crust
1. Pre-heat oven to 350 F.
2. Blend Stoneground Original Flakes until the crumbs are fine.
3. Mix cereal crumbs, coconut palm sugar and melted butter into a bowl until it resembles wet sand.
4. Press the crumb mixture into a 8 inch parchment-lined springform pan making sure to pack it down and press crumbs onto the sides to create an even edge.
5. Bake crust for 10 minutes and let cool completely.
Coconut Whipped Cream
1. Refrigerate cans of coconut milk overnight. Turn the can upside down and open. Tip out the clear coconut milk into a bowl, you won’t be using this so you can save it for a pina colada smoothie or another recipe. Spoon the thick cream into a large bowl. Repeat with the second can.
2. Add maple syrup and vanilla extract to the thick coconut cream and whisk until nice and fluffy. Keep refigerated until you’re ready to assemble the tart.
3. Pour coconut whipped cream into the cooled crust and spread evenly. Top with blood orange slices or your fruit of choice. Refrigerate until ready to serve.
Save money? Swap in seasonal fruits.
Switch it up: Swap in a different flavor of Organic Stoneground Flakes Cereal or Organic Breakfast Toppers for a variety of tarts!
