Serves 8 humans
2 cups fresh (or frozen) whole cranberries
1/2 cup raw walnuts, chopped
8 dates, pitted
2 organic eggs
1 teaspoon vanilla extract
1/2 cup canned full fat organic coconut milk
1 cup blanched almond flour
1/4 cup coconut oil, melted
Preheat the oven to 325F.
Spread cranberries and chopped walnuts around in the bottom of a 9-inch pie pan.
Process dates in a food processor until they form a giant ball or are completely broken into pieces.
Add eggs, vanilla extract, coconut milk and almond flour and process until everything is mixed together.
With the blade running, slowly drizzle in the melted coconut oil and process until combined.
Pour the date mixture over the top of the cranberries & walnuts and smooth everything out evenly with the back of a spoon or a spatula.
Transfer the pie to the oven and bake for 30 minutes or until set.
Slice into 8 equal pie slices and serve warm. Cover and store leftovers in the fridge, so you can eat it cold the next day.