Mango Cream Pie

Crust

  1 cup pecans, presoaked 4-6 hours

  1 cup walnuts, presoaked 4-6 hours

  9 medjool dates, presoaked 1 hour

  1 teaspoon vanilla

Filling

  1 large ripe mango, frozen

  2 cups fresh-squeezed orange juice

  2 frozen bananas

  18  medjool dates, soaked 1 hour

  ½ teaspoon powdered stevia

  1 cup cashews, soaked 4 hours

Process pecans, walnuts and dates through a Juicer using the solid screen.  Add the vanilla.  Press the mixture into a 9-inch pie pan.  Dehydrate the crust for 1 hour.

Place all filling ingredients in a food processor or blender and process until thoroughly blended and creamy. Pour into pie shell and chill in the freezer for around 20 minutes.

Makes 9-inch pie

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