Don’t let the ingredient list fool you—this vibrant blueberry fruit pie is surprisingly quick to prepare and bursting with fresh, summery flavor. The filling is thickened with kudzu root starch, a traditional ingredient derived from an ancient healing plant known for its soothing effects on the digestive system. It creates a luxuriously creamy texture without dairy or refined thickeners. A naturally sweet raw nut crust pairs perfectly with juicy seasonal fruit, making this pie a refreshing and nutrient-dense dessert for summer picnics, gatherings, or quiet moments on the porch. Best enjoyed chilled and savored slowly.
Ingredients
Crust
1 cups
raw pecans
1 cups
raw almonds
½ teaspoons
cinnamon
¼ teaspoons
ground cardamom
¼ teaspoons
ground ginger
1 cups
pitted
medjool dates
Blueberry Filling
6 tablespoons
kudzu
3 tablespoons
water
1½ cups
organic berry juice
2 cups
fresh or frozen
blueberries
2 tablespoons
maple syrup
Cashew Cream
1 cups
raw cashews
¼ cups
maple syrup
4 tablespoons
water
2 teaspoons
vanilla extract
pinches
sea salt
Fruit Topping
1 large
mangos
thinly sliced
1 large
peaches
thinly sliced
2
kiwi fruit
peeled and thinly sliced
1 cups
fresh
strawberries
(sliced)
unsweetened shredded coconut
