Vivian'S Raw Pie

1. 1

   Grind nuts & seeds in food processor. they should measure at least a cup AFTER they've been ground.

2. 2

   Add ground flax & 1/4 c shredded coconut. add dates a few at a time. careful, they can stick to food processor blade.

3. 3

   When dates are finely chopped mix in with a fork 1 TB honey or agave and just a little coconut milk (maybe a quarter of the can)- a little at a time until you reach a sticky consistency that can be patted into a pie pan.

4. 4

   *Note: You may not even need the coconut milk if your dates are really soft. The original recipe had none- I just added it because mine always seems too dry.

5. 5

   Slice fruits in thin slices and layer on top of crust: bananas first, then whatever else you're using. Save a layer of your prettiest fruits; kiwi, berries, or star fruit- or whatever you want- for the last step.

6. 6

   Take whatever mushy fruit you have leftover (bruised strawberries, overripe pears, papaya, or banana all work well) & blend in food processor (with a little coconut milk if you like) until smooth. consistency should be a little thinner than applesauce. pour this evenly over the pie.

7. 7

   Take your decorative fruits reserved for the top layer (toss them in a little agave if you like for a glazed look) and arrange prettily on top.

8. 8

   Sprinkle top lightly with remaining coconut shreds.

9. 9

   Freezing for an hour or so helps with the slicing, or you can slice & eat right away or refrigerate. This pie is definitely best the first day :-).

* Per serving · 4 servings · Values may vary.

No additional tips available.