Blueberry Pie

Finally! Blueberry season is here! (May through October) Whenever I’m asked to bring dessert, I take special pleasure in preparing and sharing this one.  Everyone loves it, wants to know how to make it and they’re amazed when I tell them there are only 4 ingredients! (I never add in the honey, it’s sweet enough without it.) At home, I usually prepare this the night before and serve it for breakfast.  Yes! Blueberry Pie for breakfast and it’s good for you!

Equipment:

Food Processor
Pie Plate

Ingredients:

Crust:

2 cups almonds
½ cup dates, pitted and soaked to soften – about 15 minutes

Filling:

5 cups blueberries
2 bananas
1 Tbsp honey (optional)

Directions:

Crust:

  1. In a food processor, grind almonds until fine.
  2. Add the dates and process until smooth.
  3. Remove from processor and pat into pie plate.

Filling:

  1. In the food processor, combine 4 cups of blueberries, 2 bananas, and the honey. Blend until smooth.
  2. Remove from food processor and add remaining cup of whole blueberries.
  3. Pour into the crust.
  4. Refrigerate for at least 3 hours before serving. The pie will solidify after a few hours in the fridge.

from “Living on Live Food” by Alissa Cohen

 

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