Raw Blueberry Pie
This pie is so simple, all you need are blueberries, lemon juice, dates & cashews. Beautiful!
Ingredients
Crust
- 1 Cup Cashews
- 1/4 Cup Unsweetened shredded coconut
- 1/2 Cup Dates
- 1 Pinch Salt
Blueberry Pie Filling
- 4 Cup Blueberries
- 3/4 Cup Pitted medjool dates
- 1 Tbsp Lemon Juice
- 1 Tsp Vanilla Extract
- 1 Pinch Salt
Instructions
First make the crust:
- 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.
- Dump the pie crust mixture into a pie plate or cake dish. Press crust down firmly into dish. Crust is now ready.
- Place in freezer to set for 10 mins while you make the blueberry filling.
Blueberry Pie Filling:
- You can use fresh or thawed and drained frozen blueberries for this pie
- In a food processor or blender, place 2 cups of blueberry, dates, lemon juice, vanilla and salt. Process for ~10seconds, until well mixed and broken down to a sauce.
- 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.
- Remove the crust from the freezer and pour the filling into the pan. Spread the filling around evenly.
- Place in the fridge for several hours so it can set.
- The pie will last 2-3 days in the fridge. Make sure it is covered to protect it from fridge odors.