Raw Pecan Blueberry Crust


I was out of mulberries when I made my Raw Pumpkin Pie recently, so I used dried blueberries instead. It turned out pretty good though I still prefer my Raw Pecan Mulberry Crust for this particular recipe. The two crusts are different enough to make the pie taste quite different.
I look forward to trying this crust with a several other recipes that have fruit purees or cheesecake type textures.




Raw Pecan Blueberry Crust

1 ½ cups pecans

1 cup dried blueberries
4 dates
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
¼ teaspoon ginger
½ teaspoon chia seeds

Soak dates in warm water for 5 minutes. Remove pits. Reserve water.

Process all ingredients in food processor or blender until stiff.

If mixture is too dry and crumbly, add reserved water ½ teaspoon at a time until it combines and stiffens.

Spread in spring form pan.

Place in refrigerator while making pie filling.

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