Pineapple Mango Pie


2 cups raw almonds
1/3 cup Agave nectar (or honey)
1 cup mango cubes
1 cup canned pineapple chunks
½ cup Agave nectar
1½ cups raw cashew nuts (whole or pieces) or any preferred nuts
¼ cup fresh lemon juice


1. Grind nuts in a food processor to a fine grind. Add Agave nectar and pulse a couple of times until mixture comes together. Press into a 9” round pie plate and place in freezer to set.

2. Combine all filling ingredients in rinsed food processor or high-power blender and process until smooth. Pour into pie crust. Sprinkle with shredded coconut (optional).

3. Freeze until ready to serve. Thaw slightly before cutting and serving.