Makes 1 Pie
5 C Blueberries
1 T Vanilla
½ t Cinnamon
¼ C Dates or Figs, soaked in ¼ C Purified Water
- Blend dates or figs with soak water and vanilla in a food processor.
- Add blueberries, vanilla, and cinnamon. Blend until smooth, periodically scraping down the sides to make sure everything is incorporated.
- Pour into a pie crust, and top with Mango Almond Cream or eat as a pudding.
|FIGGY ALMOND CRUST
Makes 1 Crust
2 C Almond Meal
½ C Black Mission Fig Purée
½ t Lemon Zest
1 t Vanilla
- Place the black mission fig purée, lemon zest, and vanilla in blender. Blend until smooth.
- Pour the purée mixture into a bowl and add the almond meal, kneading it in well with your hands ensuring that everything is evenly incorporated and is a doughy consistency. The final product of the dough can vary, so you may need to add a teaspoon or two of water to ensure that the dough is at the proper consistency.
- Once it is the desired dough like consistency, you have a perfect crust that will go with just about any pie or other creative dessert idea. Spread it onto Teflex-covered dehydrator trays, or in an 8” pie plate, and dehydrate at 115° for about 4 hours depending on how moist and crunchy you want your crust. If you want a moist and chewy crust, the dehydrating time will be less than if your goal is a more crunchy crust. Once it’s done you can do just about anything with it! The possibilities are endless…
MANGO ALMOND CREAM
Makes 3–4 Cups
2 C Almonds
1½–2 C Purified Water
1 Ripe Mango
¼ C Date Purée or 1 T Lucuma
2 T Vanilla
- Soak the almonds for 12 hours or overnight. Drain, rinse, and peel the almonds.
- Peel and cut the mango into chunks.
- Place all ingredients in blender and blend until smooth.