This raw recipe is fantastic for impressing dinner party guests or to serve after a barbecue. It’s the perfect summertime treat since there’s no need to turn on the oven and heat up your house.
PREP TIME
40 minutes
FREEZE TIME
2-3 hours
YIELD
1 pie
CRUST
1 cup macadamia nuts
1 cup walnuts
4-6 medjool dates
FILLING
12 ounces fresh raspberries (or other berries of your choice)
1/2 lemon, juice and zest
2 tablespoons coconut butter
1 tablespoon coconut oil
6 medjool dates (more or less to taste depending on the sweetness of your berries)
SIDE NOTE
If you change the type of fruit you use for the filling, adjust the amount of coconut butter. The amount of coconut butter will depend on the type of fruit, so there will be a learning curve. Keep track of what you use for future reference.
CHANGE IT UP
Use smaller dishes if you’d like to make individual pies. Substitute blueberries or strawberries for a different flavor. If you can’t eat berries, use 12 ounces of mashed banana.
NUTS
EGGS
NIGHTSHADES
FODMAPS
Place the macadamia nuts and walnuts in a food processor, and process until they are a very fine consistency, almost like nut flour. Add the dates until the mixture becomes sticky and forms a giant “ball” in the processor.
Press the crust mixture into a 9-inch round pie pan (lined with parchment paper if you have it), and place it in the freezer to set.
Place the raspberries, lemon juice, coconut butter, coconut oil, and dates in the food processor, and process until smooth. Taste it to make sure you have added enough dates for your desired sweetness.
Remove the crust from the freezer, and fill the pan with the berry mixture. Place the pie back in the freezer, and chill it for at least 2-3 hours.
Remove from the freezer before serving to soften it slightly.
