Cool Raw Blueberry Pie

This yummy pie is gluten free and has no added sugar. Blueberries contain the highest concentration of antioxidants which are needed in our daily diet to deal with free radicals that cause damage in our bodies. It is also considered a brain berry for its work to help protect the brain. They are also low glycemic.

You can use fresh, or berries that have been frozen and thawed. With help from the acid in lemon juice, the pectin in the blueberries will create a gelled filling for this uncooked pie. The salt in the crust gives it a buttery flavor. Not cooking it keeps the enzymes live which is easier for digestion and helps preserve nutrients.

Cool Blueberry Pie, serves 8

Prep time: 30 minutes plus at least 1-3 hours to set.
Equipment:  Food Processor with “S” blade, 9” deep pie dish

Crust:
2 cups ground almond flour (raw soaked, dehydrated almonds ground in a vita mix. Do not overmix or it will turn to a butter!)
1 ½ cup shredded coconut
¼ tsp. sea salt
¾ cup pitted medjool dates, chopped
1 TBSP Coconut oil

Blueberry filling:
2 + 2 cups blueberries, fresh or frozen, thawed and drained
½ cup pitted dates, soaked 10-30 minutes (until soft) and drained
1 TBSP lemon juice
1 tsp vanilla extract
¼ tsp sea salt

Crust Preparation

1. Lightly coat pie pan with coconut oil.
2. Pulse together to mix the almond flour, coconut shreds and salt. Add the chopped dates and process until mixture sticks together when pinched together.
3. Evenly distribute the mix into the lightly greased pie pan, with extra at the edges to be able to form the side crust. Starting at the side, press crust mixture together firmly until evenly distributed thickness (do not taper the sides to the top), with extra crust at the bottom ridge of the pan firmly pressed to hold together when serving. It should be just less than ¼ inch thick
4. Set in freezer.

Blueberry Filling Preparation:

1. In the food processor, process 2 cups of blueberries with dates, lemon juice, vanilla, and salt until it is a well-mixed, smooth filling.
2. Add remaining blueberries and pulse 2 times to mix yet retain texture.
3. Remove crust from freezer and add the filling, spreading it evenly.
4. Cover and chill in the refrigerator several hours so it can set.

Cut into 8 pieces, use a knife to separate the side of the pie for ease of serving. Can be stored in the refrigerator 2-3 days, or frozen.

Nutritional Facts
per serving: Calories 343, Fat 20.47, Carbs 65, Fiber 8, Protein 7.62

Photo credit: FoodChannel Editor

You have made known to me the ways of life; You will make me full of gladness with Your presence. Acts 2:28

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