Coconut Cream Pie


Crust:

1 C almonds, soaked
2 T raisins, soaked (Phase 2 only)
1 T Tree of Life mesquite pod meal
1/2 T Celtic slt

Homogenize ingredients in a food processor or high-power juicer to make crust. Press crust firmly into pie plate. 

Filling:

2 C coconut pulp
4 T coconut water
1 T coconut butter

Blend in a high-power blender coconut pulp, butter and water, adding coconut water until achieving desired consistency. Pour the cream into the crust. Chill for 1 hour and serve with fresh berries. 

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