Preparation time: 30 minute

Cooking time: 1 hour

INGREDIENTS

350g walnuts

100g shelled pistachios

½ tsp sea salt flakes

1 tsp ground cinnamon

100ml organic agave syrup, plus 2 tbsp extra

160g vegan butter (we use Nuttelex Buttery), melted

135g Pana Organic White Choc Chips

2 tbsp lemon juice

12 sheets filo pastry

4 tbsp coconut sugar

Pana Organic Maple Peanut Frozen Dessert, to serve (optional)

METHOD

- Preheat oven to 180ºC.

- Combine walnuts and pistachios in a large, heavy-based frypan over medium-low heat.  Cook the nuts, stirring often, until golden and fragrant (about 10 mins).  Set aside to cool slightly before pulsing in a food processor to a very coarse crumb.

- In a mixing bowl combine nuts, salt, cinnamon, 100ml agave syrup, 4 tbsp of the vegan melted butter, Pana Organic White Choc Chips and 1 tbsp lemon juice. Stir gently to evenly coat the nuts.

- Brush each sheet of filo with melted butter and stack eight of the sheets onto a lined baking tray.  Pour the nut mixture into the centre and spread out, leaving a 5cm border around the edges.  Fold the edges over to create a border, then scrunch the remaining four sheets and drape over the top to cover the nut mixture.  Bake for 50-60 mins until the pastry is golden and flaky. Set aside at room temperature to cool for 1 hour.

- Meanwhile, combine coconut sugar and the extra 2 tbsp agave syrup in a small saucepan and stir over medium heat until the sugar dissolves.  Remove from the heat and add remaining 1 tbsp lemon juice then drizzle over the pie before serving with a generous scoop of frozen dessert.