Here’s an easy summer pie recipe perfect for your next weekend BBQ or potluck.
Gary S. emailed me this lovely photo of his pie – thanks Gary! He used more berries than the recipe calls for – 5-6 cups – and mixed strawberries and blueberries. Feel free to add other fruit (peaches are in season now). The next time I make this I may add some toasted coconut to the crust. Experiment with this and let me know what you think.
2 cups raw almonds
3-4 dates (soaked in water for ten minutes, then pitted)
1/2 cup agave divided
2 cups of blueberries
pie plate or 12 ramekins (individual dessert dishes)
pinch sea salt
dash of cinnamon
Grind almonds in food processor until finely ground. Pit the dates and add them, 1/4 cup of agave, a pinch of sea salt and dash of cinnamon to the finely ground almonds. Continue to process until thickened ball forms. Remove contents from food processor and press into pie plate or ramekins bringing crust up around the walls and top edges of the plate. Fill your crust with fruit of choice drizzled or mixed with the remaining 1/4 cup agave.
This recipe adapted from Meredith Gnau’s “A Grateful Life” Blog