Care of Lisa Pitman from Brenda Davis’ Becoming Raw

 Pie

Ingredients

Crust (for 9 inch pie):

  • 1 1/2 cups unsweetened shredded dried coconut
  • 1 1/2 cups walnuts or macadamia nuts (I used walnuts)
  • 1/4 tsp salt 1/2 cup pitted medjool dates

Filling:

  • 3 cups chopped fresh mango
  • 1 cup chopped dried mango (soaked for 10 minutes and drained well)
  • 1 cup or more sliced strawberries or other fruit

To make the crust, put the coconut, walnuts, and salt in a food processor. Process until coarsely ground. Add the dates. Process until the mixture resembles coarse crumbs and begins to stick together.

Scoop the mixture into a 9-inch pie plate.  With your palm and fingers, distribute the crumbs evenly along the bottom and up the sides of the pan. There should be a 3/4 inch lip of crumbs along the sides. After the crumbs are evenly distributed, press the crust down on the bottom of the pan using your fingers and palm. Be sure to press especially firmly where the bottom of the pan joins the sides. Then press the crust against the pan’s sides, shaping it so that the edges are flush with the rim. Put the crust in the freezer for 15 minutes.

To make the filling, put the fresh and well-drained dried mango in a blender. Process on high speed until smooth. To assemble, remove the crust from the freezer and spread the filling evenly over the bottom.

Arrange the strawberries (or whatever fruit you like) over the top. Chill for at least 3 hours before serving.