Raw Blueberry Pie

This pie is so simple, all you need are blueberries, lemon juice, dates & cashews. Beautiful!

Where we often curse blueberries when it comes to stains on our towels and clothing…. The colorful pigments that give blueberries the rich shades of blue, purple, and red mean that they are rich in not only color but antioxidants.

For this recipe, I used organic fresh blueberries but you can also use frozen  blueberries too. Studies have shown that wee can freeze blueberries without doing damage to their anthocyanin antioxidants.

Blueberries are also considered low on the glycemic index (GI). The Glycemic index is a common way of identifying the potential impact of food on our blood sugar level once we’ve consumed and digested that food. Blueberries come in under 50, which  is low.

So, I hope you make this pie and enjoy it with friends and family. Please keep me posted on what you think.

Ingredients:

Makes one 9 inch pie

Crust:

• 1 cup cashews
• 1/4 cup unsweetened shredded coconut
• 1/2 cup dates
• Sprinkle of sait  

Blueberry pie filling:

• 4 cups blueberries
• 3/4 cups pitted medjool dates, soaked in water for 10 mins and drained
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• Sprinkle of salt

Method:

First make the crust!

Crust:

1. Place the cashews, dates coconut and salt in the food processor or blender. Process until they are all broken down. The best way to tell if it is ready is if you pinch the mixture between your fingers. Sticks together? Then it is ready.
2. Dump the pie crust mixture into a pie plate or cake dish. Press crust down firmly into dish. Crust is now ready.
3. Place in freezer to set for 10 mins while you make the blueberry filling.

Blueberry Filling:

1. You  can use fresh or thawed and drained frozen blueberries for this pie
2. In a food processor or blender, place 2 cups of blueberry, dates, lemon juice, vanilla and salt. Process for ~10 seconds, until well mixed and broken down to a sauce.
3. Add the remaining blueberries and pulse for a few seconds. You don’t want to totally break down the blueberries, leave some chunks for texture.
4. Remove the crust from the freezer and pour the filling into the pan. Spread the filling around evenly.
5. Place in the fridge for several hours so it can set.
6. The pie will last 2-3 days in the fridge. Make sure it is covered to protect it from fridge odors.