Mmmm… this cold, sweet, creamy pie is packed with fiber, protein, healthy fat, and antioxidants. Grain-free, gluten-free, raw, vegan, low-sugar/low glycemic… whatever your dietary needs (unless you have a nut allergy), this pie is sure to suit.
I have made this about a gazillion times over the years, as it is one of my favorite healthy sweets. But this time I substituted some xylitol for some of the agave to lower the glycemic load and overall sugar content. I based my recipe on this one, but with adaptations.
1/2 cup raw pecans, (almonds or walnuts could also work)
1/4 cup soft Medjool dates, soaked, pitted
1/4 cup dried figs, soaked (optional. You can use all dates, 1/2 cup total.)
¼ tsp. sea salt
1 ½ cups raw cashews, soaked for at least 5 hours (overnight is best)
juice of 2 lemons
1 tsp. real vanilla extract
1/3 cup raw coconut oil, melted (just place the jar in warm water to melt)
1/3 cup sweetener (I used half agave nectar, half granulated xylitol. You could use honey if you prefer.)
1 cup blueberries (I used frozen. I get the big bags of organic frozen blueberries from Costco. You can use any fruit you want, really. I’ve used strawberries, raspberries, mango…)
Next, place all the ingredients for the filling in the blender or food processor and blend until everything is smooth, no lumps allowed. The mixture should be thick, similar to the consistency of soft serve ice cream.
Pour the mixture into the pie pan on top of the crust mixture.
Enjoy a healthy high-protein, low-sugar dessert!