Loaded with juicy wild blueberries that burst in your mouth and are piled into a sweet cashew crust, this pie is as simple and perfect as it gets. It takes only minutes to make—and about that long to disappear, too! Enjoy it for dessert, breakfast, or any time the urge strikes you.
1⁄3 cup cashews
1⁄3 cup unsweetened shredded coconut
4 cups dates, pitted – because I make for one person, I can put about 1 cup in, less coconut and maybe a smaller pan.
20 ounces frozen wild blueberries, thawed or fresh in season
1 mango, diced, or a container of organic raspberries
For the crust, process the cashews, coconut, and 3 cups of dates in a food processor until thoroughly combined and smooth. Press the crust into a 9-inch pie dish. Cover and refrigerate.
For the filling, process half of the wild blueberries, the remaining cup of dates, and the mango or raspberries in a food processor (or both) until smooth. Stir in the other half of the blueberries. Pour the filling into the pie crust and allow to set in the refrigerator for at least 40 minutes. Serve the pie cold and enjoy!
Makes 4 to 6 servings
This is a little different than the one I made. I used the same basic crust but added hemp seeds (I always have to change it up, you know?). I didn’t use as much coconut in the crust but that’s good too.
The filing was just regular blueberries, strawberries cut up. But adding the mango to this would be a great idea. For the liquid part of the filling I put whizzed up blueberries with frozen dragon fruit and poured it over the top of the blueberries and strawberries that were in the crust. So pretty with a little coconut sprinkled on top!