This recipe takes the saying, “as easy as pie” to a whole new level. 

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

TOPPING:

  • Strawberries, sliced
  • Kiwi fruit, sliced
  • shredded, unsweetened coconut

Preparation Method

  1. On 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.

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