Ingredients

Filling

• 1 cup blueberries

• 1 cup raspberries

• 1 cup *soaked overnight* raw cashews

• 1 can full-fat coconut milk

• 1 tsp pure vanilla extract

• a pinch of sea salt

• a touch of the soak water fr the dates, if needed for consistency

Crust

• 1/2 cup *soaked overnight* raw cashews

• 1/2 cup *soaked overnight* raw pecans

• 5 Medjool dates, *soaked overnight* 

• 1/2 cup shredded, unsweetened coconut

• 1/2 cup virgin coconut oil, gently melted

• a pinch of sea salt

Toppings

• Strawberries, sliced

• Kiwi fruit, sliced

• shredded, unsweetened coconut

Preparation Method

1. The night before, soak cashews, pecans & dates in water to cover.

2. Drain and set aside the next morning. Store in fridge if waiting to use.

3. 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.

4. Set in fridge and make filling: Combine all contents in blender and blend well. Remove crusts from fridge and pour in filling.

5. Let pie set in the fridge for a few hours. Add toppings before serving to keep them fresh.

Enjoy!

Love,

Jenn