Nutty-Berry Pie
Vegan
Serves 8-10
Crust:
Décor:
Fresh Blackberry, coconut shreds, and dried hibiscus flowers
Directions:
Crust: place crust contents into food processor and process until crumbly and well incorporated. Press into 8-inch pie mold on a tray with parchment paper. Chill in freezer for 10 min.
Pie filling: strain medjool dates, add to cream of coconut milk, place in food processor until well incorporated. Add raw cashew, then peanut butter. Use milk to loosen mix. Add clear jell and incorporate well. Finish with sea salt. Pour on to pie crust, then chill again in freezer for 10-15 min. Raspberry Topping: Throw raspberries and 1 C of pie filling into food processor, process well. Pour on to pie and chill in freezer for 3-4 hours. Add pie décor.
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