cups mixed berries, such as blueberries and raspberries
NUTRITION INFO
Serving Size: 1 (119) g
Servings Per Recipe:
12
AMT. PER SERVING% DAILY VALUE
Calories: 394
Calories from Fat 280 g71 %
Total Fat 31.2 g47 %
Saturated Fat 10.5 g52 %
Cholesterol 0 mg
0 %
Sodium 10.6 mg
0 %
Total Carbohydrate
29.8 g
9 %
Dietary Fiber 4.2 g16 %
Sugars 7.4 g29 %
Protein 5.1 g
10 %
Advertisement
DIRECTIONS
Place macadamia nuts in a large bowl and cover with cold water. Place cashews in a separate bowl and cover with cold water. Soak nuts 4 hours, then rinse, drain and set aside.
Pulse macadamia nuts and dates in a food processor to a sticky crumb-like consistency, Sprinkle dried coconut mixture onto bottom of 8-inch pie pan. Press macadamia nut mixture onto coconut to make pie crust.
Place cashews, coconut oil, lime juice, agave nectar and 6 Tbsp water in bowl of the food processor. Scrape seeds from vanilla bean into food processor bowl and puree until smooth.
Pour mixture into crust, and freeze 1 to 2 hours, or until firm.
Remove from freezer, slice while frozen, and transfer to serving platter. Defrost in the fridge 1 hour or on countertop 30 minutes; top with berries and serve.