RAW POMEGRANATE CREAM PIE
Crust:
1 cup Acai Blueberry cereal
½ cup sprouted super flour
1/3 cup date paste
2 T. coconut oil
Blend in food processor until dough-like
Press into bottom of spring form pan
Place in freezer to set while making the filling
For the filling
8 oz. or approximately 1 ½ cups cashews, soaked at least 3-4 hours
½ cup coconut oil
1 small avocado
½ cup lemon juice
1 tsp. vanilla powder
½ tsp. Himalayan salt
½ cup date paste
Seeds from one large pomegranate (1 ½ -2 cups)
½ small red beet (enhances color)
Blend all ingredients in high powered blender. Pour into prepared pans. Freeze until set.
Thaw at least an hour before slicing.
Garnish:
Toss pomegranate seeds with coconut palm sugar (enough seeds to cover top of pie or pies)
Dehydrate on low while pie thaws (removes excess liquid)
Cover top of pie with seeds before slicing
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