Coconut breakfast pie with protein rich crust

Soy free
Gluten free
Oh, this beauty is so delicious! And do you know what's best? You could eat this pie for breakfast and have 0% worry about your health or weight. A vegan yogurt pie with an unusual but easy gluten-free base and a lot of fruit. Sweetened with maple syrup only!
DessertCake and pastries6-8 pieces30 minutes preparation4 hours waiting

This is what you need

For the crust:
Coconut oil (deodorised)1 tbsp
Figs100 gHazelnut butter2 tbspProtein bread2 slices
For the filling:Coconut milk 80%200 ml
Banana2 pcs
Coconut yogurt700 ml
Maple syrup grade C2 tbsp
Agar agar powder6 g
For the toppings:
Frozen raspberries200 g
Maple syrup grade C2 tbsp
Fresh fruit
Coconut chipslittle hand
Vegan dark chocolate (72%)2 pieces


Spring form

This is how you make it

  1. Crumble the rice bread with your hands.°
  2. Roast the rice bread in a dry frying pan for 3-5 minutes, until the crumbs are crispy.°
  3. Remove the hard tips from the figs. Put all ingredients for the crust in a blender and grind. °
  4. Fill the spring form pan with the dough and make a smooth crust with a spoon. Put in the fridge and then start the filling.°
  5. Grate the lime zest from the limes. Cut them in half and squeeze out the juice. Add to the blender along with the coconut milk, bananas, coconut yogurt and maple syrup and grind until smooth.°
  6. Place the yogurt mixture in a saucepan and heat slowly. At the boiling point, add the agar agar to the mixture. Stir well immediately! Reduce the heat and heat for 1 more minute, while stirring.°
  7. Pour the mixture on the pie crust and allow to set in the refrigerator for at least 4 hours.°
  8. Now start with the topping. Heat the raspberries in a saucepan, along with the maple syrup. Mash the raspberries slightly, so that a coarse fruit sauce is created.°
  9. Once the yogurt pie is stiff, put the sauce on top and garnish with fruit of your choice, coconut chips and chocolate shredded with a sharp, smooth knife.°