Raw Blueberry Pie
For Crust: 2 Cup raw almonds, 1/2 Cup soft pitted dates, 1/4 tsp sea salt
For Filling: 5 Cups fresh blueberries, 2 Ripe bananas, 1 1/2 tbs Agave nectar or raw honey
Preparation: For the crust, grind raw almonds in a food processor until fine. Add the dates and salt and blend until the mixture gets in to the constancy of a dough. Press into 9″ glass pie pan.
For the filling, combine four cups of the blue berries, bananas, and agave nectar or honey in a food processor. Blend until smooth. Remove from processor bowl and stir in remaining berries (I added a little extra berries). Pour into the prepared crust. Refrigerate for at least three hours. Cut in to slices and Serve.
This is one of my favorite vegan summer desserts. The beauty of it is that you can substitute blueberries with strawberries, raspberries or even pecans for a variety. Have fun experimenting.
A plant-based supper club is the way to go if you want to meet new “foodies” every month who are not afraid to experiment with their food and share recipes and ideas for a more healthy lifestyle. The supper club I have been attending for the past year and a half has been extremely motivating and fun as it encourages me to try not only new recipes but new ingredients that were not even part of my cooking vocabulary before. Loving food as much as I do, it’s definitely one of the highlights of the month for me!