Raw Blueberry Cream Pie | PCC Natural Markets

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Raw Blueberry Cream Pie

Yield: One 9-inch pie

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free


Combine dates, walnuts, almonds, sunflower seeds, sesame seeds, salt and 2 tablespoons maple syrup in a food processor. Pulse until well processed but slightly mealy, scraping down the sides of the bowl as needed. Press evenly into a 9-inch pie dish; flute the edge if desired.

Pulse bananas, 1/2 the blueberries and remaining 1 tablespoon maple syrup in a food processor until creamy. Pour filling into crust and top with remaining blueberries.

Chill, covered, for 1 to 2 hours before serving

Each of 8 servings: 230 cal, 9g fat (1g sat), 0mg chol, 80mg sodium, 37g carb, 5g fiber, 4g protein

Recipe by Jackie Freeman, PCC Chef

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