Pineapple Mango Pie

BLENDED PINEAPPLE and fresh mango, topped with shredded coconut, and served in a sweet almond-meal crust.

FOR THE CRUST:

2 cups raw almonds or walnuts, finely ground in a food processor

¹/3 cup agave nectar or 7 medjool dates

FOR THE FILLING:

3/4 cup mango cubes

3/4 cup pineapple chunks

1/2 cup agave nectar

1 1/2 cups raw macadamia or cashew nuts

1/4 cup fresh lemon juice

To make the crust, in a mixing bowl, combine the ground almonds and agave nec­tar, and mix well. Press the mixture evenly into the bottom and sides of 5-inch pie tin.

In a high-speed blender, combine all of the filling ingredients and blend until smooth. Pour the mixture into the pie crust and serve.

GARNISH:

1 tablespoon shredded unsweetened coconut