Creamy Mint and Berry Pie

By: Rose Marie Jarry

30 minutes + 60 minutes of refrigeration, 8 servings, gluten-free, vegan, raw

Ingredients

Crust:

  • 1 cup of soft dates, diced
  • 1 cup of quinoa flakes
  • 1 tablespoon fresh mint leaves
  • 1 tablespoon coconut oil
  • 1 tablespoon cacao powder
  • ¼ cup coconut milk beverage
  • 1 tablespoon vanilla extract

Filling:

  • 150g creamed coconut paste
  • 8 large mint leaves
  • ¼ cup organic cane sugar
  • ¾ cup coconut milk beverage
  • ½ teaspoon husk powder or pectin powder
  • 2 cups fresh or frozen mixed berries

Directions

  1. Place all ingredients for the crust into a food processor and blend until everything is well mixed.
  2. Grease a pie pan and flatten the crust mixture on the bottom with your hand.
  3. Place the crust into the freezer while you prepare the filling.
  4. Blend all the other ingredients except for the berries.
  5. Pour the creamy mixture into the crust and flatten with a spatula.
  6. Spread the fresh berries on top and refrigerate for 60 min minimum before cutting it. You could freeze as well. It’s going to be like an ice cream pie.
  7. Enjoy!