Almond and pistachio pie
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- Abigail Donnelly
- 8
- Easy
- 10 minutes
Ingredients
- For the base:
- 240 g almond flour
- 8 T almond nut butter
- 12 fresh Medjool dates, stoned and finely chopped
- For the berry drizzle:
- 2 T honey
- 180 g blueberries
- 75 g pomegranate rubies
- 1.5 litres Woolworths Extremely Creamy pistachio ice cream, for serving
Cooking Instructions
Place all the ingredients for the base in a large bowl and mix until well combined.
Press the mixture into a 22cm x 28cm rectangular dish and place in the freezer until ready to serve, or leave at room temperature.
To make the berry drizzle, heat the honey in a nonstick pan over a medium heat. Add the blueberries and allow the mixture to caramelise slightly. Remove the pan from the heat and stir through the pomegranate rubies. Allow to cool.
Scoop the ice cream into the base and spoon over the berry drizzle. Serve immediately.
Cook's note: Combine the flavours of fresh dates, pistachios, almonds and pomegranate rubies in this dessert inspired by the Med.
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