Serves: 5
Total Calories: 315
Yield: One 8 Inch Pie

CRUST
1/2 cup dates
1 cup water
1 cup raw or untoasted cashew nuts
1 cup raw or untoasted walnuts
1 teaspoon organic vanilla extract
FILLING
1/2 cup raw or untoasted cashew nuts
2 ripe mangos peeled and cut into chunks
2 ripe bananas peeled and cut into chunks
1/2 cup dried mango slices, soaked in warm water for 5 minutes
1/2 cup dried flaked coconut
1 teaspoon organic vanilla extract

1. Place the dates in the water and let soak for 1 hour, or until soft. Reserving the soaking liquid, drain the dates and set them aside.

2. To make the crust, place the cashews and walnuts in a food processor and chop until completely ground. Add the dates and vanilla and pulse until fully combined. If necessary, add the reserved soaking liquid 1 or 2 tablespoons at a time until the crust has a cookie dough-like consistency.

3. Transfer the mixture to an 8-inch springform or pie pan (springform pans work best because the sides are removable) and press it evenly and firmly on the bottom and side.

4. To make the filling, place the cashews in a food processor and finely chop. Add the mangos, bananas, soaked dried mango (be sure to drain before adding), coconut, and vanilla, and pulse until the filling is completely smooth, scraping down the sides if necessary.

5. Pour the filling into the crust. Place the pie in the refrigerator and let it set for at least 1 hour. Serve chilled.

For a Change . . .
* Add diced bananas and dried coconut to the top of the pie for a decorative and delicious finish.

Nutritional Facts:

Serves: 5
Total Calories: 315
Calories from Fat: 180

More Recipes from the The World Goes Raw Cookbook:
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Avocado, Mango, and Melon Salad
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"Whitefish" Melon
How To Filet and Marinate a Melon
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Caribbean Spinach Bisque
Banana Mango Cream Pie
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