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Raw Cherry Pie
 
Crust
(Prepare night before)
2 cups almonds, soaked 8-12 hours
9 medjool dates, soaked 1 hour
1 teaspoon powdered vanilla
teaspoon salt
 
Filling
6 cups fresh pitted Bing or Rainier cherries
cup raw honey
1 teaspoon agar agar powder or 1 tablespoon agar agar flakes dissolved in cup hot water
1 teaspoon vanilla
4 scoops stevia (KAL brand)

Place all crust ingredients in a food processor with the s-blade and process until homogenized. Press the mixture into a 9-inch glass pie pan. 

Dehydrate crust overnight or 8-10 hours.
 
Place all filling ingredients in a food processor and process until thoroughly blended and creamy. Immediately pour the filling into the pie crust. Place in dehydrator for 4-6 hours at 105 degrees until filling is the right consistency. Serve or cover and refrigerate.
 
Makes 9-inch pie
 

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