WildBlueberry Amaranth Pie(?)

The name is still out on this one! I’m not sure if this delightful dessert leans more towards ‘cheesecake’ or cookie dough (pie)? The filling tastes like a mixture between the two, and happens to be SUPER creamy. It’s packed full of antioxidants & minerals. AND because it’s oil (& coconut) free – I’m counting on the amaranth to keep things together. Amaranth also happens to be a complete PROTEIN. Yasss, we’ll take it…and eat our pie too! WildBlueberries – need I say more!? A favourite in my neck of the woods.

WildBlueberry Amaranth Pie(?)
Cuisine: *plant based + gluten free
Servings: 12
Author: thecrimsonsink
  • 1 cup raw cashews
  • 3/4 cup medjool dates, pitted & chopped
  • 1/2 cup flaxseed meal
  • 1/2 tsp sea salt
Filling & Topper
  • 1&1/2 cups cups amaranth, cooked
  • 1&1/2 cups raw cashews
  • 1&1/2 tbsp fresh lemon juice
  • 1/3cup + 1tbsp pure maple syrup
  • 1/2 tsp sea salt
  • 1 tsp pure vanilla extract
  • 2 cups fresh wild blueberries, washed
  • 1 cup water
  • 1/2 cup berry sugar
  • 2 tbsp fresh lemon juice
  • 5 tsp pectin
  1. Add the cashews, medjool dates, flaxseed, and sea salt to a high speed blender. Pulse until the mixture becomes crumb-like. Take a *6inch springform pan and pour in the cashew crust mixture. Evenly spread out and press firmly down setting the crust mixture in place. Place into the fridge.

  1. *Cook the amaranth as per package instructions - you'll need 1&1/2cups cooked. It usually takes about 20mins. I prepare the remaining filling ingredients while I wait.

  2. In a high speed blender (I used lil' NINJA), add the cooked amaranth - still warm, cashews, lemon juice, maple syrup, sea salt, and vanilla. Blend on high until smooth. It's going to take some juice on the blender's part. Stop the blender intermittently to scape down the sides and then get things rolling again. *Do not add more liquid. This will make the filling too soft.

  3. Once smooth, remove the crust from the fridge and scrape in the filling. Evenly smooth out the top with a spatula, or give the springform pan a little shake back and forth to level the filling. Gently bang the pan on the counter a few times to remove any air bubbles. Place back in the fridge for at least 8hrs - overnight. The amaranth needs time to set.

  4. Remove the from the fridge and top with the wild blueberries. Use a pastry brush to gently coat with the pectin mixture - see below. Once coated, place back in the fridge for another 2-4hrs to set. Once set, gently release the springform pan from its base. Ready to serve. Keep refrigerated or freeze until ready to serve. 

    *Once the blueberries are placed on top and the 'pie' is complete, it's easiest to cut slices to serve after being kept in the freezer for a few hours.

  1. In a small bowl, add the pectin and sugar. Stir. 

    In a small pot, heat the water & lemon juice to 115*F. Slowly pour in the sugar & pectin mix, whisking while you pour. Keep on heat for about 3-4mins, stirring often, and then remove. Allow to cool to about 98*F (stir intermittently) and then use a pastry brush to brush over the wild blueberries. 

    Place in the fridge for 30mins-1hr to set.

Recipe Notes

~ Because the top of the pie is loaded with blueberries, pop it into the freezer for a few hours prior to serving and this will help to keep everything in place when cutting.

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