MAKES: 8 SERVINGS • DIFFICULTY: easy
An easy, three-ingredient crust is the base for this delicious pie with a creamy layer of filling and a fresh berry topping.
CRUST
1 cup pecans or walnuts
¾ cup sunflower seeds
½ cup soft, pitted Medjool dates
FILLING
¾ cup cashews, soaked for 3 hours in hot water, then drained
2 tablespoons date sugar
½ teaspoon blended peeled lemon (see here)
1 1- to 1½-inch piece vanilla bean, split and scraped (or ½ teaspoon extract)
½ ripe banana
1¼ cups fresh blueberries, or thawed frozen
1 cup fresh blackberries or small strawberries, or thawed frozen
CRUST: Combine all three of the crust ingredients in a food processor and process until coarsely ground. If the mixture doesn’t hold together when pinched, add 1 to 2 tablespoons of water. Press the crust mixture into a 9-inch pie plate (lined with plastic wrap for easy removal, if desired) or springform pan and set aside. Refrigerate the crust while you prepare the filling.
FILLING: Blend the drained cashews, date sugar, lemon, and vanilla in a high-speed blender and blend until smooth. Add the banana and ½ cup of the blueberries, and blend until smooth and creamy. Spread the filling evenly on top of the crust.
Arrange the blackberries and remaining ¾ cup of blueberries in concentric circles on top of the filling. Refrigerate for 4 hours to firm up before serving. For best results, serve this pie on the same day it is made.