There are so many reasons to eat blueberries and blackberries and actually all purple and blue fruits! Blue and purple fruits and vegetables contain nutrients like lutein, zeaxanthin, resveratrol, vitamin C, fiber, flavonoids, ellagic acid, and quercetin. These nutrients support retinal health, lower LDL cholesterol, boost immune system activity, support healthy digestion, improve calcium and other mineral absorption, fight inflammation, reduce tumor growth, act as anti-carcinogens in the digestive tract, and limit the activity of cancer cells.
Whole fresh fruits are great to eat solo, so we can enjoy the flavors all on their own. But every once and a while, you just want something unique and delicious, and that’s why we have raw desserts! A raw dessert like this incredible pie is perfect to bring to a party or to make for a birthday celebration. Definitely a pie to enjoy in small bites, as it’s fairly high on the fat meter 
But it is AWESOME and bursting with flavor, and it is also so easy to make. I hope you and your loved ones enjoy this!
Crust Ingredients:
1/2 cup walnuts
1/2 cup dried unsweetened shredded coconut
3/4 cup softened pitted dates (soak if your dates are dry)
1/2 cup oat flour (just grind gluten free oats in your blender)
2 tsp. orange zest
Filling Ingredients:
2 cups fresh berries (I used blueberries and blackberries)
1 1/2 cups raw cashews (soaked for 6 hours and drained)
1 vanilla bean, scraped out
1/4 cup maple syrup
3 Tablespoons coconut oil
1 tsp. ground culinary lavender flowers
Directions:
MAKE THE CRUST:
Put all crust ingredients in food processor until fully blended. Press into the bottom of a 9-inch springform pan (or another 9-inch-round cake pan or pie pan). Clean out food processor.
MAKE THE FILLING:
Place all filling ingredients into food processor and blend until totally smooth and creamy.
Pour filling on top of the crust and refrigerate for at least four hours.
