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Directions

1. This pie needs to be made in three stages—Pastry, Cacao-nut cream, and Coulis  

2. Sweet Short Crust Pastry

   1. Put all ingredients into a bowl and use fingers to make into crumbs, gradually working everything into the coconut oil.

   2. As mixture becomes sticky, bring it together to form a ball and wrap in saran wrap and place in fridge for an hour.

   3. Dust a surface with flour and icing sugar, roll out the dough ball and transfer to a pie or flat tin.

   4. Put into an oven preheated at 350oF and bake for 5 minutes.

    

3. Note: The mixture may be quite sticky thanks to the coconut oil—I like to roll out my base, add it to the dish, and then simply press pieces of pastry dough in around the sides. It removes the stress of the dough sticking or breaking!  

4. Cacao-Nut Cream

   1. Chop nuts in a blender until they are a fine dust. Put aside.

   2. Blend the cooked and chopped parsnip, almond milk, coconut oil, maple syrup, and vanilla until smooth and creamy.

   3. Add cacao powder and blend until completely combined, then add the nuts and blend.

5. Raspberry Coulis

   1. Blend all ingredients in the blender until smooth.

   2. After the crust has baked for 5 minutes, put cacao-nut cream onto the base and top with the raspberry coulis.

   3. Bake in the oven for 20 minutes at 350oF.

   4. Allow to cool and set before serving.

6. Note: How you top the pie is up to you. But as you can see I used raspberries, strawberries, pecans and chopped nuts—ingredients that can be IBS friendly and delicious.