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blackcurrant and lavender pie | Vegan Mofo 2015

Black Currant and Lavender Pie


  • For the crust
  • 210 g 1 3/4 cups flour
  • 200 g 2 2/3 cups ground hazelnuts
  • 100 g 1 sifted cup powdered sugar
  • 100 g 1/2 cup granulated brown sugar
  • 110 g 1/2 cup soft refined coconut oil
  • 60 ml 1/4 cup vegetable oil
  • 1/2 teaspoon ground vanilla
  • 1/2 teaspoon salt
  • For the topping
  • 450 g blackcurrant jam storebought or homemade
  • 2 teaspoons dried lavender buds


  • To make the crust, combine all ingredients except for the oils in a bowl.
  • Add coconut and vegetable oil and knead until a crumbly dough forms.
  • Reserve 1/4 of the dough for the topping and form the remaining dough into a disk.
  • Wrap in foil and place in the fridge for 30 minutes.
  • Preheat oven to 200°C (400°F). Grease a round pie or tart pan with a diameter of 28 cm (11 inches).
  • Roll the dough out between two sheets of plastic foil and press into the bottom and the edges of the pan.
  • For the filling combine jam and lavender buds. (If the jam is very thick you can heat it for easier handling.)
  • Pour into the crust and form the reserved dough into large crumbs.
  • Distribute on top of the cake.
  • Bake for 35 minutes and let cool completely before removing from the pan.