No one can argue the deliciousness of pies! Raw pies are just as tasty as the cooked kind.

Last night I made two different mini pies. One from Matt Amsden’s book, RAWvolution and the other was something I made from the fruit in my fridge.

To make the pie crust use 2 cups of finely ground raw almonds and 1/3 cup of raw agave nectar. Mix well (you may want to add more agave nectar to get a crust forming consistency). Using tiny pie pans (or glass bowls), form the almond mixture into them. This was enough for both of my pies, but you may want to do more or less depending on the size of your pie pans.  Mine served 2 people each. Loren and I ate about a 1/4 of each pie and now we snack on them as they sit in the freezer.

For the filling of the Sweet Virginia Pecan pie:
1/4 cup raw pecans
1/2 cup raisins
1/3 cup Thai coconut water

Mix the above ingredients in a high speed blender. Pour into the pie crust, garnish the top with some raw pecans and chill.

For the Fruity Rustin pie filling:
Grab a couple of sliced strawberries, blueberries and blackberries and mix with a little agave nectar. Not enough to coat but enough to flavor and slightly stick together. Pour into the pie crust and sprinkle some cinnamon and shredded unsweetened coconut on top.