FOR THE PIE CRUST:
1/2 cup raw almonds
1/3 cup raw macadamia nuts or raw cashews
1/2 cup dates, pitted (about 3 Medjool or 6 regular dates)
1 1/2 tablespoons unsweetened shredded coconut
FOR THE FILLING:
8 ounces frozen blueberries, thawed
2 1/2 Medjool or 5 regular dates, pitted and chopped
1 1/2 very ripe bananas
1 ripe avocado, pitted and peeled
1/2 teaspoon vanilla extract
1/2 cup pomegranate juice
1 teaspoon agar agar powder
FOR THE POPPY SEED CREAM:
1/2 cup raw cashews
2 Medjool or 4 regular dates
1 lemon, both zested and one juiced
non-dairy milk, as needed
1 tablespoon poppy seeds
To make the pie crust:
Pulse the almonds and macadamia nuts in a food processor until coarsely ground. Add the dates and coconut and continue to pulse until well integrated. Add a tablespoon or 2 of water and pulse until the mixture comes together. Press the crust evenly into an 8-inch pie tin. Bake in a 375 degree oven for 15-20 minutes until the crust has puffed slightly, and is lightly browned and appears dry. Remove from the oven and cool on a rack.
To make the filling:
Puree the blueberries (and any liquid from the bag) with the dates, bananas, avocado and vanilla in a high-powered blender until smooth. Heat the pomegranate juice in a small saucepan until boiling. Then whisk in the agar powder and continue to boil for 2 minutes, but no longer than that, stirring occasionally. Pour into the blender with the blueberry mixture and blend until smooth. Pour into the pie crust and freeze for 2 hours or until frozen. Then keep in the refrigerator.
To make the Poppy Seed Cream:
Puree the cashews, dates, lemon zest and juice in a high-powered blender, with enough non-dairy milk to facilitate blending until smooth. Pour into a small bowl and stir in the poppy seeds.
Slice into 8 pieces and serve with a large dollop of Lemon-Poppy seed Cream.
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