Raw Bilberry Pie
Crust is:
1 cup dates
1 cup pecans
1/4 cup raisins
3/4 cup almonds, blended in the food processor until crumbly and sticking together.
Press into pie dish and refrigerate.
Topping is 2 cups bilberries (these were foraged locally to me but you could use 2 cups of other berries to make the pie)
1/2 cup dried dates
Blended until smooth, adding in 2/3 cup more of bilberries and then mix with spoon. Pour onto crust then freeze to set.
Keep in freezer to store, getting out 30-40 mins before serving.
1 cup dates
1 cup pecans
1/4 cup raisins
3/4 cup almonds, blended in the food processor until crumbly and sticking together.
Press into pie dish and refrigerate.
Topping is 2 cups bilberries (these were foraged locally to me but you could use 2 cups of other berries to make the pie)
1/2 cup dried dates
Blended until smooth, adding in 2/3 cup more of bilberries and then mix with spoon. Pour onto crust then freeze to set.
Keep in freezer to store, getting out 30-40 mins before serving.