Naturally sweet and tangy, a pie for a summer’s afternoon that will satisfy your sugar cravings.
For the Crust
- 3 cups of raw almonds
- 5 medjool dates
- 2 Tbsp virgin coconut oil (more for greasing pan)
- 1–2 teaspoon of water
For the Filling
- 6 plums, pitted and sliced
- 1 can (14 oz) refrigerated full-fat coconut milk, the cream only (save the water for smoothies)
- 3 medjool dates
- 1/2 lime, squeezed
- zest of lime
- 1–2 Teaspoons of pure maple syrup, optional
- 1 cup of raspberries
- 4 plums, pitted and sliced thinly
- Lime zest
For the Crust
- Grease a 8″ spring form pan with virgin coconut oil
- In a food processor, combine almonds, dates, virgin coconut oil and process until a crumbly dough forms (5-7 minutes) . Pinch some of the dough together to see if it will stick. If not, add a little bit of water and process again for 1 minute. Crust should be sticky enough to pat down in the pan.
- Transfer crumbly mixture into the spring form.
- Press into the bottom of the pan and create a 1 inch high side.
- Place in the freezer to set while you prepare the filling.
For the filling
- Wash the food processor and add the filling ingredients; scoop only the cream of the canned coconut milk into the bowl, with dates, plums, and lemon juice.
- Process for 2 minutes until smooth.
Putting the pie together
- Remove the spring form from the freezer.
- Pour the filling into it.
- Tap the sides until it’s smooth straight across.
- Put back into the freezer for 2-3 HOURS while it sets.
- Remove from freezer, and top with raspberries, plums and more zest.
- Serve and enjoy!
- You can store this pie in the fridge, it will be softer than originally, but still held together and delicious OR you can store in freezer with air tight container or with freezer plastic wrap and remove 15 minutes before serving so it has time to soften to perfect consistency.
- Prep Time: 30
- Serving Size: 8