If you love blueberries, than this cake is for you! Vegan, glutenfree, dairyfree, fat free and free of processed sugars!

I made this pie for my dad’s birthday and he and my mom loved it so much that they both went for second slices. 😛

Ingredients

  • 2 1/2 cups of pitted dates
  • 1 cup of dried mulberries
  • 1/2 cup of coconut flour
  • 3-4 cups of frozen, defrosted & strained wild blueberries
  • 1 tsp of vanilla powder
  • blueberries for the decoration

Directions

  1. Add 3/4 of the dates, coconut flour, vanilla powder and dried mulberries into the food processor and process until it looks like a sticky cookie batter.
  2. Press the dough into a pie pan or roll it out in between two parchment papers and place it into a pie pan.
  3. Now blend up the remaining dates and the wild blueberries and fill the jam like sauce into the pie crust.
  4. Decorate it with blueberries and set it into the fridge for about 30-60 minutes.
  5. Cut into slices and enjoy with family and friends!