Written by April Ashcroft
Raw Berry Pie
5 cups frozen mixed berries, or berry of choice
25 pitted deglet dates
1/2 tsp vanilla
Completely thaw berries in a large bowl. When thawed, drain off juice and soak dates in juice for 2 hours or more. Blend dates, juice, 3/4 cup of the thawed berries, and vanilla until smooth. Pour over remaining berries and mix well. Pour into a Raw Nut Crust. For best results, let set-up for 2 hours before serving. Sprinkle leftover ground nuts from crust on top of pie.
Raw Nut Crust (for one pie)
1/2 cup raw almonds
1/2 cup raw walnuts or pecans
(or other combination of nuts and seeds)
1/2 cup dates
1 tsp vanilla
Chop finely all ingredients in a food processor until it starts to stick together, without being too sticky. Press evenly into a pie pan. You may have more nut crumble than you need for a crust. Save to sprinkle on top of pie or roll in balls for a tasty treat.
April Ashcroft is the co-founder of the Vegetarian Society of Utah. She adopted the vegan lifestyle in 1991, holds a certificate in plant-based nutrition from Cornell University, and teaches regular cooking classes at The Kitchen Corner in St. George.
After years of developing recipes and collecting research on the health benefits of a plant-based diet, she published her first cookbook, “Whole Food Goodness,” and will release another, “Whole Food American Favorites,” this summer.
