Vimto Protein Cream Pie Recipe
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 8
This Vimto Protein Cream Pie has all the punch of Vimto flavour but is nutrient-dense being rich in; BCAAs, protein, MCTs, vitamins, and minerals.
For the pie crust:
  • 100g mixed nuts
  • 50g ground almonds
  • 2 tbsp coconut sugar
  • 2 tbsp almond oil
  • 1 tbsp coconut flour
  • 1 tbsp maple syrup, agave, or raw honey
  • 1 tsp vanilla essence
  • ½ tsp sea salt
For the filling:
To decorate:
  1. Grease and line an 18cm springform cake tin and set it to one side.
  2. Place all of the ingredients for the pie crust into a food processor and blitz until it resembles very fine bread crumbs. Transfer the mixture to the lined tin and 'knuckle in' to form a nice and even layer. Using your fingers press the mixture up the sides of the tin to around 3.5-4cm. Then using your fingers pinch the tops of the crust to neaten it up a little. Place into the freezer whilst you make the filling.
  3. Remove the lid from the tinned coconut milk and poke a hole into the solid white part. Turn the tin upside down and drain out the liquid. (You can reserve the liquid to add to shakes and smoothies!)
  4. Wipe out the food processor and add the solid white coconut cream and remaining ingredients for the filling. Blitz until smooth, scraping down the sides of the bowl with a silicone spatula to ensure an even blend. Alternatively, blend in a bullet style blender.
  5. Remove the pie crust from the freezer and pour in the filling. Tap the tin on the work surface to release any air bubbles then refrigerate for at least 4 hours but preferably overnight.
  6. Repeat the process of draining the liquid out of the tin of coconut milk then whip until smooth. Spoon on top of the pie then add the optional toppings. Serve immediately.
TIP: Opt for tinned coconut milk without any gums to ensure the fat in the coconut milk separates from the coconut water.

It's also great to buy coconut condensed milk that has been sweetened with coconut sugar and no processed sugars.
Recipe by Greens of the Stone Age at