Raw-Berry Pie
Crust:
2 cups Raw Almonds (soaked in water overnight)
1/2 cup Dates, pitted and soaked (or use dates rolled in coconut)
Put ingredients in food processor using the "S" blade and blend until almonds are fine. Remove and press into a 9" pie pan.
Filling:
3 cups Blueberries or Strawberries or Raspberries
1 medium ripe Banana
2 TBSP Chia Seed
(as long as the banana is ripe the recipe will not need a sweetener - you can use honey or agave syrup and sweeten to taste if needed)
Put 1 cup of berries, banana and chia into food processor and blend with the "S" blade until smooth. In a bowl, stir the remaining 2 cups of berries and berry/banana mixture well. Pour into crust, cover and refrigerate. Ready to serve in 1 hour. Will keep in refrigerator up to 4 days.
