
Overview
This recipe takes the saying, “as easy as pie” to a whole new level.
Ingredients
Filling
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1 cup blueberries
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1 cup raspberries
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1 cup *soaked overnight* raw cashews
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1 can full-fat coconut milk
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1 tsp pure vanilla extract
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a pinch of sea salt
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a touch of the soak water fr the dates, if needed for consistency
Crust
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1/2 cup *soaked overnight* raw cashews
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1/2 cup *soaked overnight* raw pecans
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5 Medjool dates, *soaked overnight*
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1/2 cup shredded, unsweetened coconut
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1/2 cup virgin coconut oil, gently melted
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a pinch of sea salt
Toppings
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Strawberries, sliced
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Kiwi fruit, sliced
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shredded, unsweetened coconut
Preparation Method
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The night before, soak cashews, pecans & dates in water to cover.
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Drain and set aside the next morning. Store in fridge if waiting to use.
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In blender, combine the CRUST ingredients. On a coconut oiled pie plate, press the contents of the blender into the plates – making sure to get around the edges.
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Set in fridge and make filling: Combine all contents in blender and blend well. Remove crusts from fridge and pour in filling.
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Let pie set in the fridge for a few hours. Add toppings before serving to keep them fresh.
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