This tasty submission to the 2018 Menu for Change potluck party recipe book came from Gordon Kaplan, head boy’s basketball coach at Juanita High School, and Sys Admin at Eton School Foundation.
You can make this pie with any fruit you like…strawberries, bananas, peach, pumpkin…
Crust:
- 12 to 18 Medjool dates, pitted
- 1-1/2 C organic walnuts
- Pinch sea salt
- 1/4 tsp cinnamon
- Cacao (optional)
In Cuisinart or other food processor blend dates, walnuts, salt, cinnamon and cacao until clumpy. If it’s not clumpy add more dates. Transfer the mixture into a shallow tart or pie dish, ideally with removable bottom. Spread the mixture to the edges and pat down. To finish, use a metal spatula or other flat utensil to level and compress. Place in the freezer overnight.
Filling:
- 2 C cashews
- 1 C blueberries (or other fruit)
- 1/2 C coconut oil
- A squirt of Sunectar (liquid Stevia)
- 1/2 C coconut water
In Vitamix or Blendtec blender add cashews, blueberries, Sunectar and coconut water. Melt coconut oil in saucepan until liquefied. Add to blender and mix all ingredients using the Vitamix tamper. Once smooth, scoop contents into crust shell, smooth the top, garnish, and refrigerate. Keep chilled until close to serving.
