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Very Berry Cream Pie

ALMOND CRUST
2 cups almonds
9 Medjule dates
1 teaspoon powdered vanilla
2 scoops Stevia (KAL brand)
teaspoon salt
1 tablespoon water (may have to add a little more if the dates are dry)

Process all ingredients in a food processor and press crust into an oiled pie dish. Decorate edge of crust to your liking.

BERRY FILLING
4 cups of your favorite berries
3 cups soaked cashews
cup agave syrup
3 tablespoons lecithin
1 teaspoon powdered vanilla
4 scoops stevia (KAL brand)
teaspoon Celtic sea salt
1 cup coconut oil

Place cashews and berries in a food processor and blend. While still running, add the rest of the ingredients and blend until creamy. Pour into pie shell and place in freezer for about 2 hours or until firm. Garnish with fresh berries and serve.

CREAM TOPPING
cup coconut oil, liquid
cup soaked cashews
cup raw honey
1 tablespoon vanilla powder
2 scoops stevia powder
Pinch of Celtic sea salt

Place cashews food processor and process until they are completely homogenized. With processor running, add rest of ingredients and process until well blended. Pour on top of filling and refrigerate several hours before serving.

Serves 8-16

 

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