Apricot jelly pie

 

This pie can be varied by adding lavender, vanilla or ginger to the apricot jelly.

 

Ingredients for the dough:

 

150 g milled peeled Tigernuts semolina

20 g Holland cocoa powder

1 teaspoonful psyllium husk

2 eggs

half teaspoonful baking soda

 

Ingredients for the cream:

 

300 g ToTu

80-100 g Erythritol

the seeds taken out from half a vanilla stick

the juice and grated zest of half a lemon

150 ml water

3 sheet jellies (or 5 g jelly powder)

 

Ingredients for the apricot jelly:

 

300 g apricots without the stones

the juice of half a lemon

100 ml water

3 sheet jellies (or 5 g jelly powder)

sweetener if necessary (depending on how sweet you like it)

Mix all the ingredients of the dough. Grease a pie dish with coconut oil. With wet hands, press the dough into the bottom and the sides of the dish. Preheat the oven to 150 degrees. Bake the pie for 15 minutes. When you take it out of the oven let it cool. Solve the jelly in the water slightly heating it. Add it and the rest of the ingredients to the ToTu cream and blend it to get a smooth cream. Spread the cream onto the pie. Put it into the fridge for half an hour. To prepare the apricot jelly, solve the jelly in the water slightly heating it. Mix the ingredients and blend a smooth cream. Pour it over the pie. Put it into the fridge for 3-4 hours to solidify.