INGREDIENTS:
BLEND:
2 12 oz. Silken Soft Tofu
1 pkg. 4 oz. Vanilla Pudding Mix (Vegan)
1/4 c. Raw Cashews
3 c. Almond Milk, Sweetened
1/4 c. Maple Syrup or Agave
3/4 c. Frozen Blueberries
4 TB Agar Agar Powder, cook slowly in 1 c. water until melted and almost clear
FOR CRUST:
2 cups of Granola, coarsely ground in a food processor
3 TB Vegan Butter, melted
2 TB Maple Syrup or Agave
TOPPING:
1 1/2 c. Fresh Blueberries
1 TB Maple Syrup or Agave
1 TB. Cornstarch + 1/2 c. Water
Mix together & cook in a low medium heat, stir until the cornstarch turned to a purple color
INSTRUCTION:
- Spread the ground granola in a glass dish pan (pyrex) or any big freezer container and press it down for crust.
- Pour the blueberry mixture from the blender
- Freeze for an hour, then add the blueberry topping
- Freeze for 4-6 hours or for freezing overnight, let it thaw for an hour before serving
NOTE:
To make it a sliceable pie, double the measurement of Agar Agar powder
No need to freeze, it just need to be refrigerated.
Here are the images of the ingredients I used:
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