Nutty-Berry Pie

Nutty-Berry Pie


Serves 8-10


  • 1 ½ Pack of Cadia Graham Crackers
  • 1 C crushed pecans
  • 2 Tbsp coconut oil
  • 1 Tbsp soy milk
  • ¼ tsp Himalayan sea salt
  • 2 Cans coconut milk (cream part only)
  • 1 ½ C medjool dates (soaked in hot water for 5 min)
  • 1 C soaked (1 hr) raw cashew
  • 1 C non-salted peanut butter
  • ¼ C soy milk or almond milk
  • ¼ pack Clear Jell dessert with ¼ water required
  • Juice of half a lemon
  • ¼ tsp Himalayan sea salt
  • 1 ½ C frozen raspberries
  • 1 C from pie filling
  • 1 Tbsp coconut oil


Fresh Blackberry, coconut shreds, and dried hibiscus flowers


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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