Raw Blueberry, Strawberry and Nut Pie Recipe

Ingredients

• 2 tbsp coconut milk
• 1 tbsp coconut oil
• 1 cup (250 ml) oat bran
• ¼ cup (60 ml) pecans
• ¼ cup (60 ml) almonds
• ¼ cup (60 ml) walnuts
• 8 dried dates, pitted and chopped
• 1 tsp vanilla extract

• 2 tbsp coconut oil
• 1 tsp vanilla extract
• 2 cups (500 ml) hazelnuts, soaked overnight
• 1 cup (250 ml) blueberries
• 1 cup (250 ml) strawberries

• 2 cups (500 ml) strawberries
• 2 tbsp grapefruit juice

1. In a food processor, blend all ingredients for the crust at high speed until mixture forms a sticky ball. Add more dates or water, if needed. Press mixture into 9-inch (23 cm) springform pan.
2. In a food processor, blend all ingredients for the topping. Spread evenly over crust using a spatula.
3. Cover pie with aluminum foil or plastic wrap. Freeze for 4 to 5 hours.
4. In a blender, purée strawberries and grapefruit juice. Transfer to a bowl, cover with aluminum foil and refrigerate for 10 minutes.
5. Spread strawberry purée evenly over pie. Refrigerate or serve immediately. Top pie with blueberries prior to serving.