Recipe courtesy of The Vegan Pact.
CRUST
2 cups raw organic almonds
1 cup chopped dates, soaked for 1 hour
1 tsp coconut oil
1/2 tsp cinnamon
FILLING
5 cups organic blueberries
2 bananas
1/2 cup shredded coconut
2 tbsp honey or maple syrup
Ground walnuts for topping
- Pulse almonds in a food processor until ground fine-add in dates, coconut oil and cinnamon until well blended
- Press crust into pie or casserole dish
- Pulse 3 1/2 cups blueberries, bananas and honey/maple syrup in the food processor until creamy
- Remove from processor and stir in remaining blueberries and coconut
- Pour into pie crust and top with ground walnuts
- Refrigerate for at least 2 hours before serving
Raw Blueberry Coconut Pie was last modified: February 10th, 2014 by