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Glazed Bumbleberry Pie in Coconut Hazelnut Crust with Lemon Yogurt Drizzle

Serves 6

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    Glazed Bumbleberry Pie in Coconut Hazelnut Crust with Lemon Yogurt Drizzle

    This delightful tart is filled to the brim with “bumbleberries.” Not to mislead, though: there is no such thing as a bumbleberry. It’s actually a mixture of fruits and berries that some suggest originated in the Maritimes. In our version, we’ve combined blueberries, raspberries, and blackberries. But any mixture will do. Enjoy this summertime treat!

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    Glazed Bumbleberry Pie in Coconut Hazelnut Crust with Lemon Yogurt Drizzle

    Ingredients

    Crust
    • 1 cup (250 mL) sliced hazelnuts or natural almonds, toasted
    • 1 cup (250 mL) unsweetened medium shredded coconut
    • 1/3 cup (80 mL) pitted dates
    • 1/3 cup (80 mL) coconut oil, melted
    • 2 Tbsp (30 mL) coconut sugar
    Bumbleberry filling 
    • 2 cups (500 mL) raspberries
    • 1 cup (250 mL) blueberries
    • 1 cup (250 mL) blackberries
    • 1/2 cup (125 mL) unsweetened fruit juice such as black cherry or apple, divided
    • 1 pkg (1 Tbsp/15 mL) powdered gelatin
    • Lemon-flavoured Greek yogurt (optional)

    Nutrition

    Per serving:

    • calories266
    • protein5g
    • fat20g
      • saturated fat12g
      • trans fat0g
    • carbohydrates22g
      • sugars14g
      • fibre7g
    • sodium7mg

    Directions

    01

    In food processor fitted with a metal blade, combine nuts, coconut, and dates. Pulse until nuts are finely ground and mixture is blended. Add oil and sugar and continue to pulse until mixture holds together in a ball. Add a splash of water if mixture appears too dry.

    Lightly oil 8 in (20 cm) tart pan with removable bottom. Roll out ball between 2 sheets of parchment paper into a circle large enough to fit pan. Press nut crust into pan and up the sides in an even layer. Use your fingers to fix any tears. Refrigerate or freeze until crust is firm.

    In colander, place berries and rinse gently with water. Transfer onto paper towel-lined baking sheet to drain. Then place in bowl.

    In small bowl, place 1/4 cup (60 mL) fruit juice. Sprinkle with gelatin. Boil remaining fruit juice and stir into gelatin, stirring until completely dissolved, about 2 minutes. Pour over berries and fold in.

    Mound fruit into chilled crust. Refrigerate for 1 hour, or until set. To serve, cut into wedges and spoon a drizzle of lemon-flavoured yogurt overtop, if using.

    Tips:

    • Wash berries just before assembling and thoroughly blot dry or the berry filling will not set properly.
    • For a vegan-friendly gelatin substitute, use 1 tsp (5 mL) agar agar flakes dissolved in 1/2 cup (125 mL) boiling liquid. Simmer for 5 minutes, or until thickened. Refrigerate until slightly chilled, then use as you would gelatin.
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    This recipe is part of the Berry Berry Beautiful collection.

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