It was my friend’s Birthday in June, and he has been inspired to live a healthier life. I have to admit, it is because of me. I feel proud to have made a difference in my friend’s life, and it brings me tremendous joy. He has been on a journey of unveiling layers of health and my revelation is that I made the difference not by telling him what to do and how to do it, it was by just being an example. He would ask questions, and I would answer. As he unveiled layers of his health, his questions changed. He has decided to make small and large shifts in the way he is eating. Honestly, it has been a 360-degree change from the meat-centric diet he ate for the entirety of his life. When his Birthday came, I wanted to make him one of the healthiest desserts I know and love as a surprise. This recipe is an inspiration from the famous fruit pie served by Tracy from Glaser Farms in Florida. It defies food combining rules but is a home run for kids, adults and all people (and dogs) healthy or not. Eating should be a celebration every day, so I encourage this pie any time you are in the mood for a celebratory treat!

Raw, Vegan Fruit Pie RecipeĀ 
1 cup pecans, soaked
4-5 Medjool dates, soaked in minimal water
1 T cinnamon
1 t nutmeg
1/2 t vanilla
pinch sea salt
  1. Pit the dates and place them in a food processor.
  2. Drain the pecans and add them to the processor.
  3. Add the remaining ingredients and pulse until chunky. Do not over process or the texture will be creamy.
  4. Press the crust into a pie dish (or use two small dishes) working it from the center towards the sides until the crust is evenly covering the bottom and sides (mostly).
Fruit Filling:
1-2 bananas, sliced
2-3 cups of fresh berries, 1/2 blended
Other ripe, seasonal fruit (pineapple, mamey, mango, apricot, peach, apricot, plum, etc.)
1 T coconut shreds
  1. Blend 1/2 cup of the berries or other fruit until very smooth.
  2. Place bananas slices at the bottom of the pie.
  3. Finely chop the ripe fruit in bite-size pieces. If using peaches, be sure to add some lemon juice to prevent browning or oxidation.
  4. Sprinkle with coconut shreds.

Store in the refrigerator for up to 4 days, if it lasts this long!