Vivian'S Raw Pie - cooking recipe

Ingredients

1 cup nuts (cashews, sunflower seeds, almonds, sesame seeds, macadamia, pecans-whatever you like)
3/4 cup shredded coconut
1/4 cup flax seed (finely ground)
12 dates (medjool are delicious)
2 tablespoons honey or 2 tablespoons agave nectar
8 ounces unsweetened coconut milk
fresh fruit (i like to use a variety. soft fruits work well, bananas, pears, peaches, berries, mango, kiwi, etc.)

Preparation

Grind nuts & seeds in food processor. they should measure at least a cup AFTER they've been ground.
Add ground flax & 1/4 c shredded coconut. add dates a few at a time. careful, they can stick to food processor blade.
When dates are finely chopped mix in with a fork 1 TB honey or agave and just a little coconut milk (maybe a quarter of the can)- a little at a time until you reach a sticky consistency that can be patted into a pie pan.
*Note: You may not even need the coconut milk if your dates are really soft. The original recipe had none- I just added it because mine always seems too dry.
Slice fruits in thin slices and layer on top of crust: bananas first, then whatever else you're using. Save a layer of your prettiest fruits; kiwi, berries, or star fruit- or whatever you want- for the last step.
Take whatever mushy fruit you have leftover (bruised strawberries, overripe pears, papaya, or banana all work well) & blend in food processor (with a little coconut milk if you like) until smooth. consistency should be a little thinner than applesauce. pour this evenly over the pie.
Take your decorative fruits reserved for the top layer (toss them in a little agave if you like for a glazed look) and arrange prettily on top.
Sprinkle top lightly with remaining coconut shreds.
Freezing for an hour or so helps with the slicing, or you can slice & eat right away or refrigerate. This pie is definitely best the first day :-).