Almond-Berry-licious Pie

 

For Pie Crust:

1 1/2 cups sliced almonds
3/4 cup sunflower seeds
2 cups dates, pitted
1/2 cup dried banana chips (available at grocery and health food stores, or dehydrate banana slices)
1/2 t. cardamom
1/4 t. cinnamon

For Berry Filling:

2 1/2 cups blueberries
1 cup strawberries
1/3 cup dates, pitted
1/2 t. cardamom
1/4 t. cinnamon

Garnishes:

fresh blueberries
sliced strawberries
sliced almonds
 

Begin by preparing the pie crust. In a food processor, place the almonds and sunflower seeds, and process for 2-3 minutes to form a fine meal. Add the remaining pie crust ingredients, and process for 5-7 additional minutes or until the mixture comes together. Transfer the mixture to a 9-inch pie pan. Using your hands, press the mixture evenly over the bottom and up the sides of the pie pan. Place in the refrigerator and allow to chill for 20-30 minutes or until firm.

Wipe out the food processor for use in preparing the filling. Place all of the filling ingredients in the food processor and process for 1-2 minutes to form a smooth puree. Pour the filling into the chilled pie crust. Place the pie in the refrigerator and chill for 30-45 minutes or until filling is set and slightly firm. Score the top of the pie into 8 pieces and decorate each piece of pie with a few fresh berries and sliced almonds.

Yield: One 9-inch pie or 8 pieces

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett