Raw Vegan Blueberry Pie

Ingredients:

1/3 cup raw cashews

1/3 cup unsweetened shredded coconut

4 cups dates, pitted

20 ounces wild blueberries, thawed

1 mango, diced 

Directions:

For the crust, process cashews, coconut and 3 cups of dates in a food processor until thoroughly combined and smooth.  Press the crust into a 9- inch pie dish. Cover and refrigerate.  

For the filling:

Process half of the wild blueberries, the remaining cup of dates and the mango in a food processor until smooth. Stir in the other half of the blueberries. Pour the filling into the pie crust and allow to set in the refrigerator for at least an hour. Serve the pie cold and enjoy!