A healthy twist on the classic Red Velvet dessert, naturally coloured with a secret ingredient!
Preheat oven to 180C, line a pie pan with parchment paper (I cut a circle for the base) and grease the sides with a neutral tasting oil or spray.
Whisk together the crust ingredients, press onto the pie pan. Make sure to raise the sides, to hold the filling. Bake for 15 mins or until golden brown, turning it halfway. Leave to cool while you prepare the filling.
Make sure to soak cashews for at least one hour or longer before hand. If you have a high-speed blender, you can skip this step.
Blend all ingredients together in a blender. Pour filling over cooled crust.
Place in freezer uncovered while you prepare the cream cheese filling. Uncovered so that the water dissipates instead of pooling up on the cover. (This prevents droplets on the pie)
Blend all cream cheese frosting ingredients in a blender. Pour into a bowl and place in the freezer for 1-2 hours (or until fully cooled).
Take the frosting out of the freezer and whip it with either a hand-held or stand mixer until almost double in size.
Grab a piping bag and a frosting tip (I used Wilton 1M) and frost the pie the way you like it. I piped along the edge to make sure the red still shows, but whatever floats your boat. Enjoy!
Note: This pie is better kept in the freezer and it will last about a month in an air-tight container.
Serving Size 1
Servings 0