Raw Blueberry Pie - Gluten Free

I have been trying to eat more raw foods lately and have been really enjoying them.  I'll post some of the main course recipes at a later date, but with the blueberries we picked a month or so ago I was on the hunt for a sweet dessert to make without having to bake anything since temperatures have been unseasonably warm in Oregon.

I've made this recipe a few times now.  If you google 'raw blueberry pie' you will find quite a variety of recipes.  I tried one that looked good and have of course changed and omitted some of the ingredients to make my own version.

It was so good I made it for my carnivore brother and sister-in-law when they stopped by last month and they really enjoyed it too.

You can use fresh or frozen blueberries.  If you use frozen, please thaw them first.  

On a side note, I just bought 5 pounds of fresh peaches directly from the orchard yesterday so I am trying to figure out if I can modify this recipe to use peaches or maybe a mixture of blueberries and peaches.

RAW BLUEBERRY PIE

INGREDIENTS:

FOR CRUST:
1 C Pitted Dates, halved
1.5 C Shredded Coconut, unsweetened
1/2 C Almond Meal
1 tsp Vanilla Extract
2 Tbsp Lemon Juice
1 tsp Lemon Zest (I used a dried variety)

FOR FILLING:
1/4 C Almond Butter
1.5 C Blueberries
1/2 C Coconut Oil
2 Tbsp Maple Syrup
1 tsp Lemon Juice
1 tsp Vanilla Extract

DIRECTIONS:

1.  Spray a 6-8 inch springform pan with nonstick cooking spray. I used an olive oil spray.  Set aside.

2.  In food processor or high speed blender combine dates, coconut, almond meal, vanilla, lemon juice, and lemon zest.  Process until combined and it sticks together like a dough.

3.  Press into the springform pan.  My mix was a little sticky so I dusted my hands and the dough with almond meal to assist with pressing.  Make sure to press up the sides a little bit.  The smaller the pan diameter the higher up the sides you will want to go.  Place in the refrigerator or freezer until ready to pour in filling.

4.  In food processor or high speed blender combine almond butter, blueberries, coconut oil, maple syrup, lemon juice, and vanilla. Blend until smooth.

5.  Pour/spoon filling onto crust and spread into an even layer.  

6.  Refrigerate for 30-60 minutes to let everything set.  

7.  Slice and enjoy.  Top with fresh blueberries or whipped soy/coconut cream if desired.  Store leftovers (if there are any) covered in the refrigerator for a day or two.

**  I also think you could make up a batch of filling and refrigerate it and just eat it with a spoon as a thick pudding.

- Bon Appetit

"  Blueberries as big as the end of your thumb, real sky-blue, and heavy, and ready to drum in the cavernous pail of the first one to come." - Robert Frost
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