This is a super simple recipe, and the best part is that it doesn't require baking! Plus, this recipe is vegetarian, gluten-free, and refined sugar-free! Pie crust
Made with gluten-free oats, buckwheat flour, cashews, and dates, with a touch of maple syrup and coconut oil to bind the ingredients together.

Ingredients

Warp

  • 250 g gluten-free oats
  • 50 g buckwheat flour
  • 50 g cashews (or any other nuts of your choice)
  • 1 tablespoon maple syrup
  • 2 tablespoons coconut oil
  • 14 medium pitted dates

Filling

  • 3 large ripe peaches
  • 2 tablespoons lemon juice
  • 400 ml coconut milk
  • 75 ml maple syrup
  • 1 tablespoon cornstarch
  • 2 tsp. agar agar powder

Recipe

Warp:
Grease a 23cm diameter pan with coconut oil.

Place the oats, nuts, and buckwheat flour in a food processor and process until smooth. Add the maple syrup and coconut oil, then add the dates and process until the mixture resembles wet sand.

Spread the mixture over the bottom and sides of the pan, then refrigerate while you prepare the filling.

Filling:
Peel the peaches and cut them into small pieces. Place them in a food processor with the lemon juice and blend until smooth.

Peach slices in a blender before and after processing

Pour the coconut milk into a saucepan, then add the peach puree and maple syrup and stir. Add the cornstarch and agar-agar and continue stirring until completely dissolved. Bring to a boil and cook for about 1 minute.

Using a metal sieve, strain the mixture into a small bowl, then transfer it to the base. Refrigerate for at least 4 hours or overnight. Garnish with fresh peach slices, raspberries, and strawberries.

It's done!!!

The hardest part of this no-bake dessert is waiting for it to set, but it's definitely worth it! You can prepare the pie one day in advance and refrigerate it overnight. All that's left to do the next day is decorate it with fresh fruit. The beautiful, vibrant color, combined with the beautiful, fresh summer berries, velvety filling, and just the right amount of sweetness, is guaranteed to impress even non-vegan guests!

Recipe from annabanana.co