No Bake Date Almond Pie Crust

No Bake Date Almond Pie Crust


1 cup raw almonds

¼ cup fresh grated or unsweetened shredded coconut

1 cup pitted dates (preferably medjool dates), soaked in cold water for 30 minutes

2 tbsp date syrup



Place the almonds in a food processor with an S-shaped blade and process until it reaches a crumbly consistency. Drain dates and add to food processor with coconut, date syrup and process until the dates are broken down and mixed in well with other ingredients. It should be a thick paste-like mixture.

To shape the crust, place crust mixture into a pie pan and shape and mold the crust to the pan with fingers.

Chill the crust in the refrigerator for an hour or until ready to use.

Berry Pie Filling

4 cups blueberries

1 cup sliced strawberries

1 (3.5 oz) defrosted package unsweetened Acai smoothie pack

¼ cup date sugar

¼ cup light coconut milk

2 tbsp pure vanilla extract

2 tbsp fresh lemon juice

3 tbsp tapioca flour


Place 2 cups blueberries, defrosted acai pack, date sugar, coconut milk, vanilla, lemon juice, and tapioca flour in food processor with S-shaped blade and process ingredients until smooth. Place berry pie filling in small saucepan and heat on low to medium-low heat stirring constantly for 3-5 minutes until it thickens to a consistency of pudding. Pie filling should be nice and thick. Allow pie filling to cool completely.

To assemble pie:

Add 1 cup blueberries with 1 cup sliced strawberries to mixing blow. Stir in cooled pie filling and fold in until combined. Pour pie filling into prepared pie pan and top with remaining 1 cup of blueberries. Place in the refrigerator to set for minimum 1 hour or until ready to serve. This can be made a day ahead.