Raw Blueberry Pie Medjool Date Almond Crust

Updated: May 27

This refreshing dessert is not only mouth watering, it is loaded with antioxidants that support healthy immune function.


Blueberries have Fiber, Vitamin C, Vitamin K, and Manganese: Medjool dates are packed with plenty of nutrients, and a nutritious alternative to sugar.


Youtube Cooking Class Below ~


Season/ Spring/ Summer

Prep time/ 15 minutes

Inactive freeze time/ overnight

Makes 1- 9" Spring form pan, or 3 mini spring form pans


Crust

2 cups almonds, raw

1 cup medjool dates

1/8 tsp. sea salt

2 tbsp. water, filtered

1 tsp. vanilla


Filling


2 cups blueberries, (1 cup freeze dried) extra for garnish

1/4 - cup coconut oil, melted

1/2 cup coconut milk, unsweetened

1/4 cup lemon juice

1 tsp. vanilla

3/4 cup maple syrup

2 tbsp. arrow root, mixed in 1 tsp. warm water, see cooks note

1 tsp. lemon zest

1/4 tsp. salt


Crust ;

Mix all ingredients in food processor, except water. Pulse several times until fully incorporated. Add water and pulse a few times more. Set aside. Crust done...


Filling ; add all ingredients to food processor and mix well.


Assembly

Line the bottom of spring form pan with parchment paper. Press crust ingredients into the bottom , making sure it is even. Should be about 1/4 ' thick. You can freeze any extra crust ingredients for up to a month.


Pour blueberry mixture into pan, or pans of choice. Cover well and place into freezer overnight. Release spring pan and place on decorative plate . Add garnish of fresh flowers, blueberries, or black sesame seeds.


Cooks Note; I used the dehydrated blueberries as they soak up some of the moisture from the liquid. I also added a bit more arrowroot for the same purpose. You can use one cup frozen berries, just add another tsp. arrowroot.








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