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Pie In The Sky

  By Sarah Eastin  ,

November 10, 2015

This delicacy thaws quickly so it can be served frozen, half frozen, or completely thawed as a custard pie.

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Crust Ingredients

1 cup pitted dates (if too dry, soak in warm water for 20 minutes and drain)

1 cup raw hazelnuts, pecans or walnuts, soaked for 4 to 6 hours, rinsed and drained

Filling Ingredients

2 ripe medium avocados

2 tsp. vanilla extract

2/3 cup freshly squeezed lemon juice

1 tsp. freshly grated lemon zest

1/3 cup maple syrup or ½ cup pitted dates

1 cup raw cashews, soaked for 4 to 6 hours, rinsed and drained


1 cup berries (raspberries, blackberries, blueberries, strawberries, etc.)

2 cups seasonal fruit slices (apples, peaches, plums, cherries etc.)


For the crust: Combine the dates and nuts in a food processor and process until a ball forms. The nuts should be chunky.

Cover a 7 or 8 inch pie plate with plastic wrap and press the date nut mixture evenly into the pan. Refrigerate while preparing the filling.

For the filling: Puree the avocados, vanilla, lemon juice, lemon zest and sweetener in a food processor until creamy. Add the cashews and continue to blend until creamy.

Pour or scoop the filling mixture into the prepared crust. Wiggle and whack the dish on the countertop to spread the filling evenly.

Freeze for 4 hours or overnight. Remove the plastic wrap and place on a serving dish before decorating.

Before serving, decorate with toppings, piling the fruit high.

The recipe is from "The Good Karma Diet: Eat Gently, Feel Amazing, Age in Slow Motion by Victoria Moran". For more information on the book and Victoria Moran go to

For a review of "The Good Karma Diet" (and some delicious recipes), visit



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