Raw Blueberry Cardamom Pie

After making the meyer lemon raw cheesecake, I've been obsessed with trying different flavor variations of these raw cakes. This is my latest adventure.  The recipe is from the blog, Sweetly Raw. Check out the site for some gorgeous pictures.

For the Crust:

 

1 cup pecans

7 pitted and halved Medjool dates

1 pinch salt

Blend ingredients in the food processor until dates are well chopped and the pecans are crumbly. Press mixture into a baking pan.

For the Filling:

3 cups blueberries (if frozen, defrost first)

1 1/2 cups cashews

1/2 cup pure maple syrup

2 lemons, juiced

1 1/2 teaspoons ground cardamom
1 teaspoon vanilla paste

1/4 teaspoon salt

1/4 cup cacao butter

Soak the cashews in water overnight. Melt the cacao butter slowly in a double boiler over low heat, then set aside.

In a blender, blend the cashews with the maple syrup and lemon juice until smooth. Add the blueberries, cardamom, vanilla, and salt. Blend again until very smooth. Add the cacao butter and blend again.

Pour the mixture over the crust.

 

Chill in the freezer until firm for at least a couple hours. Let sit at room temperature for about 15 minutes before cutting into bars and serving.