12 organic medjool dates
1 cup raw pecans
4 cups fresh blackberries, boysenberries or blueberries
Crust: Put pecans in the food processor and grind until fine. Add dates and process until mixed fairly well. Spread into a 9-inch pie plate.
Filling: Place in food processor: 2 bananas, 8 berries or so for color, 4 medjool dates Mix well then scrape the mixture into a mixing bowl. Then carefully fold in the rest of the berries. Pour into the crust and smooth the top in a rounded fashion. Decorate with whole berries around the edge of the pie. Refrigerate.
This pie was very flavorful but reminded me more of a crisp in consistency.