Raw Wild Blueberry Pie

Loaded with juicy wild blueberries that burst in your mouth and are piled into a sweet coconut date crust, this pie is as simple and perfect as it gets. It takes only minutes to make—and about that long to disappear, too! Enjoy it for dessert, a snack, or any time the urge strikes you.

Wild blueberries help restore the central nervous system and flush viral neurotoxins out of the liver. They contain exceptionally powerful antioxidants that help repair your thyroid’s tissue and reduce the growth of nodules, too.

Raw Wild Blueberry Pie

Ingredients:

• 1/2 cup unsweetened shredded coconut or walnuts (substitute with dried mulberries for fat-free version)
• 2-3 cups medjool dates, pitted
• 1-2 cup dried mulberries
• 4 cups frozen wild blueberries, thawed (save 1 cup to garnish top of pie when finished)
• 3-4 bananas (or mangoes)
• 1 tbs maple syrup or raw honey (optional)

Directions:

For the crust, process the medjool dates, dried mulberries, and shredded coconut or walnuts (if using) in a food processor until thoroughly combined and smooth. Using wet hands, place the mixture in a 9” pie dish or individual mini pie ramekins and press evenly on the bottom and up the sides. Slice 1-2 bananas and arrange on top of the crust. Place in the fridge until needed.

For the filling, combine the wild blueberries, 1 banana (or mango), and maple syrup (or raw honey) in the food processor (or blender) and blend until smooth. Pour the mixture into the pie crust and top with remaining whole wild blueberries. Set in the refrigerator overnight, or in the freezer for 2-3 hours. Enjoy!

Serves 4-6

Categories: Fat Free, Grain Free, Nut and Seed Free, Raw, Desserts, Pies, Holiday, Fourth of July, Potluck, Easter, Valentine's Day, Celebrations, Thanksgiving, Christmas, Kid Friendly

This item posted: 21-Nov-2021