Raw Blueberry Coconut Pie

Sometimes the last thing in the world I want to do after a long day of work, yoga and cooking for myself is prep raw meals for my not one, but TWO, raw vegan clients. Dehydrating, soaking and spiralizing the shit out of veggies can be painstakingly tedious and many a times I’ve wanted to call it quits.

But some days, when my customers request a special dessert…I love my extra part-time job.

It’s been quite some time since I created any type of raw dessert, and I generally never made any kinds of sweets whatsoever. My newest client just discovered that she’s expecting her first child though, and seems to be acquiring a taste for delectable desserts. She specifically asked for a blueberry pie, and although I’d never made one before, I obliged. I couldn’t deny a pregnant woman her desires!

And so, I relied on a recipe a woman who took my cooking class once shared with me. And it was AMAZING. I can’t remember where she got the recipe, but I am forever grateful she took my class and shared it with me, because now I have some super happy raw vegan customers 🙂

PS-I suspect frozen blueberries may be cheaper to use this time of year and should work just as well.

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