A blueberry custard pie made thanks to a surprising ingredient — potatoes! This recipe is gluten-free, vegan, and refined sugar-free, and can be made without added oil or nuts.
1¾ cups gluten-free instant oats
⅓ cup cashews (or another ¼ cup gluten-free instant oats for a nut-free version)*
- 6 tbsp coconut milk (add a touch more if the consistency seems dry)
⅓ cup maple syrup
2 tbsp cocoa powder
¼ tsp salt
- optional: 2 tbsp coconut oil for a firmer consistency
- 340 gr peeled potatoes, boiled or steamed until fork tender and falls apart easily, cooled to room temp
- ½ cup coconut cream (just the thick white stuff from the top of a can of full fat coconut milk that’s been chilled overnight)
- 1 tbsp lime (or lemon) juice
- ½ cup fruit-sweetened blueberry jam (I used St. Dalfour)
- ⅓ cup maple syrup
- 1 tsp pure vanilla extract
- ¼ tsp salt
- Process all crust ingredients in a food processor into a sticky fine crumble. Transfer the mixture into a 7″ pie plate with a removable bottom (or a dish of a similar size lined with parchment paper) and press down into an even crust along the base and edges. Freeze while working on next step.
- Blend all filling ingredients in a power blender into a smooth consistency. Transfer the filling mixture into the prepared crust and level out the top.
- Drop the additional jam from the toppings onto the top of the pie and use a spoon to lightly swirl it in. Sprinkle with chopped chocolate of cacao nibs around the edges (if using).
- Freeze for 3-4 hours to set, or refrigerate overnight. Enjoy! (Keep leftovers refrigerated).
*The cashews really help the crust’s flavor and texture, but for a nut-free alternative feel free to go with more oats to replace the nuts.