Strawberry pie

Almond flour, Ghee butter, Coconut milk (unsweetened), Agar-agar, Erythritol, Vanilla, Strawberry, Chia seeds, Coconut milk (unsweetened)

Combine the dry ingredients: 5 min, Bake in the oven: 20 min, Mix: 5 min, Heat on the stove: 5 min, Boil: 1 min, Blend with a blender: 5 min, Mix: 2 min, Cooking: 5 min, Chill in the refrigerator: 30 min, Cooking: 5 min, Chill in the refrigerator: 30 min

Preparation of the Base

In a deep bowl, mix almond flour (250 g) with melted ghee (100 g). Thoroughly mix and press the resulting mixture into a baking dish.

Bake the base in a preheated oven at 180 degrees for 20 minutes.

Preparation of the Lower Filling

While the base is baking, prepare the first filling. In a bowl or saucepan, combine coconut milk (400 g), agar-agar (4 g), vanilla to taste, and erythritol (10 g).

Heat the mixture over medium heat, stirring constantly, and bring to a boil.

Keep on heat for 30 seconds, then remove from the stove.

Preparation of the Upper Filling

While the base and the first filling are cooling, combine thawed strawberries (400 g) with coconut milk (50 g) in a blender and blend thoroughly until smooth.

After that, add chia seeds (70 g) and mix well.

Assembling the Pie

Once the lower filling has cooled enough (do not wait for it to cool completely, so the filling does not harden in the saucepan), pour it into the cooled base.

Place the pie in the refrigerator to allow the filling to set.

After 30 minutes, spread the strawberry filling on top and return the pie to the refrigerator for another 30 minutes.