Dessert Recipes


August 27, 2017

Crust Ingredients:
1 Cup Pitted Dates
1 1/2 Cups Shredded Plain Coconut
1/2 Cup Almond Flour (or 1 Cup Raw Natural Nuts)
1 Tsp Vanilla Extract
2 Tbsp Lemon Juice
1 Tbsp Lemon Zest


Pie Filling Ingredients:
1/4 Cup Natural Cashew Butter
1 1/2 Cups Blueberries (Fresh or Thawed)
1/2 Cup Virgin Coconut Oil
1/4 Tsp Salt
10 Drops Liquid Stevia
1 Tsp Lemon
1 Tsp Vanilla Extract


  1. Place all crust ingredients into your food processor and blend until dough-like (If your mixture is not sticking add a couple tbsp of warm water and mix again).
  2. Spray your muffin tin with a non-stick cooking spray.
  3. Evenly press down crust into each tin as thick or thin as you would like. Place muffin tin in the freezer while you prepare filling.
  4. Place all blueberry pie filling in the food processor and blend until completely smooth (stopping to scrape down the sides).
  5. Evenly spoon pie filling on to individual crusts and spread evenly.
  6. Top Blueberry Pie with coconut cream if you wish and serve immediately.
  7. Enjoy!

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