100 grams gluten free flour
20 grams potato starch
50 grams coconut oil
1/3 cup coconut sugar or similar
25 grams peanut butter
1 tbsp flaxseed in 3 tbsp water
25 grams water

250 grams Japanese-style firm silken tofu
1/3 cup coconut sugar or similar
2 Tbs of peanut butter, tahini or almond butter
1/2 tsp. salt
1 tsp vanilla extract
1 Tbs. tapioca dissolved in 2 Tbs water.
Handful of frozen organic berries
extra tbsp nut butter for topping

Preheat oven to 180 degrees
Grease a flan dish with a smear of coconut oil
For base, place all ingredients in TM bowl except filaxeseed and water. Mix 5 seconds, speed 8, should resemble fine breadcrumbs. Add flax and water and mix 20 second speed 4.
Turn onto clean surface, (I used a thermomat) knead 1 minute, then using a rolling pin, roll to fit your pan.
Blind bake for 15 mins at 180 degrees.
Allow to cool while you make the filling,

Filling: Add all to TM bowl except berries and mix 30 seconds speed 5, scrape down sides and repeat.
Add berries, mix 10 seconds, speed 2, REV.
Pour over base, dollop with extra nut butter and bake 40 minutes, 180 degrees
Allow to cool then set in fridge.