I’m not ready to post everything I’ve been taking pictures of for the last couple of months, but here’s something I made the other day, based on a post my friend Raw Bart made some time ago. I altered the recipe a little bit, to make the crust thinner. My crust is not as well held together as it should be, but that’s only because I was running out of Medjool dates. 🙂
The whole pie:
By the slice:
Here’s my recipe.
Raw Blueberry-Strawberry Pie
Crust
1 Cup raw nuts, such as walnuts or almonds
1/2 cup pitted Medjool dates
pinch of salt
Add the nuts to the food processor, and process it into crumbs. Add your dates and salt, and continue to process. You’ll end up with a pile of sticky crumbs. Press the crumbs into a thin layer in a pie plate, and then stick the crust in the freezer for 15 minutes to help firm it up.
Filling
4 Cups frozen strawberries
2 cups frozen blueberries
1 cup pitted Medjool dates
Take the strawberries and blueberries out to thaw. While still on the frozen side, slice about half of the strawberries (just easier to do before they defrost). Set aside the sliced strawberries and blueberries. Once everything is thawed, take the whole strawberries and the dates, and add them to your Vita-Mix or high speed blender (it will work in a regular blender too, but that might leave pieces of the dates). Process the liquid until smooth. Add the blueberries and sliced strawberries to the pie crust, and then pour the liquid over.
Now comes where I did things a little differently- mostly because I didn’t have any plastic wrap. You need to put the pie in the fridge for a while, so it will firm up. Normally, people cover such things, but without plastic wrap, I didn’t (there’s not much in my fridge, so I wasn’t worried about contamination or bad smells or anything). I left it in overnight uncovered, and it turns out it firmed up really nicely this way, so I recommend doing that if you can.
Slice and enjoy!
