Blueberry Pie With Brazil Nut and Dates Crust

Blueberry Pie

By Jackie Graff

Sprout Raw Food



Yield: 1 Pie

1 cup macadamia nuts, soaked 8 hours and drained

1/2 cup raw honey

1 teaspoon Sea Salt

2 lemons juiced

1 tablespoon lemon zest

2 pints fresh blueberries

1-cup pecans soaked overnight, dehydrated for 12 hours and chopped

1 nut and date pie crust (see recipe)



1. Place first five ingredients into a blender and process until smooth.

2. Add 1/2 pint of the blueberries to this mixture and blend until smooth.

3. Add this mixture to the remaining blueberries and stir well.

4. Place in a prepared nut and date pie crust and top with chopped pecans or some of the pie crust. Garnish with strawberries or cherries.

2 cups Brazil nuts

1/2 teaspoon salt

1 cup medjool dates, pitted

1 teaspoon vanilla powder

zest from 2 lemons



1. Place brazil nuts in a food processor and process well into crumbles.

2. Add salt, dates, zest and vanilla powder and process well.

3. Press mixture into 8 –10 inch glass pie pan, or spring form pan saving a small amount to crumble on top of the pie.





Visit Jackie & Gideon Graff @: RawFoodRevival.com