Cranberry Pie


Cranberry Pie Bas

200g Roasted Hazelnut
80g NUA Naturals Coconut palm sugar
120g NUA Naturals Coconut flour 
80g Butter
Pinch of salt

350g cranberries
100g NUA Naturals coconut palm sugar 
1 orange juice  and peal
80g butter
2 eggs
2 egg yolks


  • Roughly blend the hazelnuts and add half of the coconut flour. Add the remainder of the  coconut flour and salt.
  • Add the butter and sugar, blend the mixture into a dough
  • Line the pie tray with butter.  Roll out the dough and place into the tray. Place the mixture in the freezer for 30 minutes.
  • Bake in  a pre heated oven at 180 degrees for approximately 15 minutes until golden.
  • Allow to cool.

Cranberry Filling

  • Pour the frozen cranberries into a saucepan, add the sugar, orange peel and juice.
  • Head for approximately 10 minutes.  Add the butter and melt into the mixture.
  • Lightly beat the 2 eggs and 2 egg yolks, add a little of the cranberry mixture, slightly cooled.
  • Add the egg mixture to the remainder of the cranberry sauce.
  • Head the mixture until until the cranberry cream almost boils for about 10 minutes until it thickens.
  • Cool to room temperature and pour onto the hazelnut crust

Serve it cooled. 💕


Cranberry Pie is delicious as a dessert, ideal for the festive season.

Allergy Information


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