Raw vegans find creative ways to eat food that resembles the foods they love, but which is not subjected to the high heat that kills many of the nutrients in live food.

I am not a raw vegan, but I have tried it out, and I have friends who are. Regardless, this pie is delicious. One family brought something similar to my K-1 class for a birthday party, and all the children loved and devoured it. That tells you something!

My additional challenge was to make it only with things I had in my cupboard. This worked except for the mangos, as I had this idea after having eaten my last mango.

Obviously, this recipe is not safe for those allergic to nuts.

You will need:

Crust:
1/2 cup almonds
1 cup walnuts
maple syrup or agave

Filling:
1 mango
1 med banana
juice of 1/2 lemon
1/8 cup shredded coconut
1/8 cup almond milk
1/4 cup blueberries (can be frozen)
raspberries (optional)
maple syrup or agave

Step 1: Make the Crust

Using a food processor or appropriate blender (I use my Cuisinart Magic Bullet-type blender) with a chopping attachment, chop the nuts fine, but well before nut butter stage.

Mix in 3-4 teaspoons of maple syrup until the mixture sticks together.

Press the crust into the pie plate. It doesn't have to go all the way up the sides.

Step 2: Make the Filling

Peel the mango with a vegetable peeler, then cut the fruit away from the pit. In your blender, blend the mango fruit. Add banana, lemon juice, coconut, almond milk, 1 tsp maple syrup, and blueberries. Blend well until smooth.

Pour mixture into the pie crust. Garnish with raspberries if you wish. My berries were wild ones I picked last summer, which I thought was a nice DIY touch.

Serve right away, or refrigerate, or freeze for an ice cream-like treat. Enjoy your pi pie!