You can have this pie whenever you please — day or night. However, its fruity flavors are breakfast-ish to me. And, while it is a pie, it is made of such healthful ingredients that you can start your day off quite nutritiously with a slice.
Chock-full of fiber, phytonutrients, antioxidants, vitamins, and minerals, it makes minimally-nutritious morning pastries quiver in fear!
YIELDS: One 8-slice pie
3/4 cup raw almonds (see NOTES at bottom of post)
3/4 cup raw walnuts (see NOTES at bottom of post)
(NOTE: For nut-free version, you will need 1/2 cup raw sunflower seeds, 1/2 cup hemp seeds, and 1/2 cup raw pumpkin seeds; see NOTES at bottom of post)
2 Tablespoons unsweetened shredded dried coconut (optional)
2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup pitted dates (any variety; I like Medjool)
1.5 cups blueberries
1.5 cups strawberries, sliced
1 medium banana, sliced
2 Tablespoons cup raisins
1 scoop unsweetened whey or hemp protein powder (optional; see NOTES at bottom of post)
1 Tablespoon water (if needed, to thin out)
To make the crust, process the nuts/seeds, coconut (if using), vanilla, cinnamon, and salt in food processor into a finely ground powder.
Add the pitted dates, 1/3 of a cup at a time, and process for 30 to 45 seconds at a time.
Once all the dates have been added, you should have a solid “dough-like” product. If it does not stick together, add a few more pitted dates and process again.
Remove the “dough” from the food processor and press it into a 9 or 10-inch pie pan (preferably glass), forming a crust that goes up onto the sides of the pan. Once done, place pie pan in freezer for 30 minutes.
While crust freezes, make the filling, as detailed below.
Rinse out the food processor and fill it with berries, the sliced banana, and the raisins. Process for 45 to 60 seconds, or until completely smooth. If needed, add up to 1 Tablespoon of water to make processing easier (careful, though, you don’t your filling to be watery!).
Once filling is smooth (and has a creamy texture), remove crust from freezer and pour filling into pie pan.
Refrigerate pie pan for at least 90 minutes.
Once pie has been fully refrigerated, cut into eight uniform slices and enjoy!
NUTRITION FACTS (for 1 slice, crust made with almonds and walnuts, filling without protein powder):
1.5 grams saturated fat
150 milligrams sodium
5 grams fiber
4 grams protein
Excellent Source of: B vitamins (except B12), folate, magnesium, manganese, potassium, vitamin C, zinc
Good Source of: Iron, monounsaturated fats, omega-3 ALA fatty acids, vitamin E, zinc
1. For a simpler and less costly crust, you can definitely use one type of nut or seed. I like using a combination in order to achieve more flavors, but that is completely up to you. If using multiple nuts/seeds, feel free to experiment with different ratios, too. You can also try ingredients not listed in this recipe (i.e.: Brazil nuts, macadamia nuts, pecans, etc.)
2. The extra scoop of whey or hemp protein in the filling provides an additional 2.5 grams of protein per slice, and thickens up the texture slightly. I find that an unsweetened, vanilla-flavored type works best with the filling.
3. Serving this for guests? Top it off with whole fresh berries or sliced fruits of your choice!
4. If you want to give the crust a hint of chocolate flavor, add one tablespoon of unsweetened cocoa powder to the crust. For a deep chocolate flavor, add two tablespoons.