Happy #PiDay! 🥧would you believe this beauty is vegan and gluten free?! we’re in awe thank you @vanelja for this magic recipe! Blueberry Fig Dream Pie with lavender Filling:2 cups cashews, soaked for at least 1 hour1 cup oat milk, or other vegan milk7 tbsp coconut syrup (or organic raw honey, if not vegan)5 tbsp lemon juice1 tsp vanilla powder1 cup coconut oil, melted3 fresh figs3 tbsp blueberries1 tsp dried lavenderCrust:1 ⅔ cup almonds⅓ cup coconut flakes6-7 fresh dates, pittedtiny pinch saltTin size: 18-20 cm / 7-8 inchesPrepare the crust first. place the almonds and coconut flakes into a blender or food processor and blend until fine crust. Add the dates and blend until moldable dough. Take about 4-5 tbsp dough and set aside. Press the remaining dough into a cake or pie tin so that you cover also the sides. Take the dough you set aside and press it to a 0,5 cm / 0,2 inch thick plate for example on top of a parchment paper. Cut with a small cookie cutter to get about 6 small cookie dough pieces, for example flower shaped. Prepare now the filling. Place all the filling ingredients into a blender or food processor and blend until smooth mass with no crumbs. If needed, add just a little bit more liquid to get it smooth, but keep the mixture as thick as possible. taste and add some of the spices or more sweetness, if needed. Pour the mixture into a cake tin on top of the crust. Place the cookie dough pieces on top and place into a freezer for about 2 hours or until solid. Take out of the freezer and let thaw for about 30 minutes. Top with some fresh blueberries and lavender, if you like. Serve and enjoy

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Happy #PiDay! 🥧would you believe this beauty is vegan and gluten free?! we’re in awe thank you @vanelja for this magic recipe! Blueberry Fig Dream Pie with lavender Filling:2 cups cashews, soaked for at least 1 hour1 cup oat milk, or other vegan milk7 tbsp coconut syrup (or organic raw honey, if not vegan)5 tbsp lemon juice1 tsp vanilla powder1 cup coconut oil, melted3 fresh figs3 tbsp blueberries1 tsp dried lavenderCrust:1 ⅔ cup almonds⅓ cup coconut flakes6-7 fresh dates, pittedtiny pinch saltTin size: 18-20 cm / 7-8 inchesPrepare the crust first. place the almonds and coconut flakes into a blender or food processor and blend until fine crust. Add the dates and blend until moldable dough. Take about 4-5 tbsp dough and set aside. Press the remaining dough into a cake or pie tin so that you cover also the sides. Take the dough you set aside and press it to a 0,5 cm / 0,2 inch thick plate for example on top of a parchment paper. Cut with a small cookie cutter to get about 6 small cookie dough pieces, for example flower shaped. Prepare now the filling. Place all the filling ingredients into a blender or food processor and blend until smooth mass with no crumbs. If needed, add just a little bit more liquid to get it smooth, but keep the mixture as thick as possible. taste and add some of the spices or more sweetness, if needed. Pour the mixture into a cake tin on top of the crust. Place the cookie dough pieces on top and place into a freezer for about 2 hours or until solid. Take out of the freezer and let thaw for about 30 minutes. Top with some fresh blueberries and lavender, if you like. Serve and enjoy