Blueberries, blueberries, how I love blueberries.
I went blueberry picking for the first time with some friends last weekend, and had a great time. The weather was nice and sunny and the blueberries were plump and ready to be eaten. We went to Litchberry Hills Blueberry Farm in Plymouth, CT. They charge $15 for a giant bucket of blueberries. It probably would have been about 6-8 times the price if we bought it in the store.
The blueberries went quick as we made a pie, and ate the rest the next day. Some people thought the pie would have been better without the chocolate topping, but I enjoyed it with.
Blueberry Chocolate Pie
2 c Sunflower Seeds (2 parts)
1 c Cashews (1 part)
Dates (about 10-18)
- Blend all slowly in food processor.
- Hand mold into crust on pie plate.
Blueberries (you decide how much)
1 Banana, peeled
Agave to taste (use Clear Agave only, or raw honey)
- Blend blueberries, banana, and agave/honey in food processor.
- Add whole blueberries and mix together.
- Add filling on top of crust.
Chocolate Topping Ingredients
Cacao Powder to taste (find the right bitterness for you)
Agave to taste
2 avocado, cubed
1 pinch sea salt
- Blend all in food processor and spread over top of pie.
In my opinion the pie tastes the best the second day after the chocolate topping hardens a bit. This is quick and easy, and if you’re afraid of creating recipes without all the measurements, then this is the perfect test for you.