The Enzyme Pie (Raw Food)

• Pie Crust
• 2 cups Pecan nuts
• 2 pinches pink Himalayan salt
• 1 teaspoon Mesquite or Maca powder (optional)
• 1 cup dry baby Figs or normal sized Figs
• 1 teaspoon Agave nectar or the sweetener of your choice
• Delicious Mango / Lime filling
• 2 ripe Mangos (a ripe mango smells of nectar)
• 1 cup Cashews nuts
• 1 pinch pink Himalayan salt
• zest from 1 organic Lime
• 2,5 teaspoons virgin Coconut oil (hard but soft enough to scoop up with a spoon)
• 6-7 Kiwis for decoration

1. Instructions for the Pie crust:rnrnSoak the dry Figs in water for 15 min. Meanwhile, make a flour of the Pecans. Put in a bowl and set aside. Process the soaked Figs into a fig-paste. Add the pecan-flower and rest of the ingredients and process until you have a dough ball. Press it into a pie spring pan and with your hands, form a crust. Even the surface with a spoon. Put in the fridge to rest. Start to make the delicious mango/lime filling! (scroll further down).rnrn(If you want to pre soak the Pecans the night before, just pop them in with the rest of the ingredients, but make sure to add the fig-paste at last.)
2. Instructions for the Mango/Lime filing: rnrnIf you have a powerful blender/food processor, just put all the ingredients in and process. Otherwise, grind the Cashews into a flour in a coffee grinder or food processor, then add the mango, lime, coconut oil and salt. Process until completely smooth. Pour the filling over the pie crust and put in the fridge while you make the kiwi-balls! I didn't have a "melon baller" at home, but I did have a teaspoon measuring cup in form of a melon baller, it worked just as well! Here's the result!

pie crust, nuts, salt, mesquite, your choice, delicious mango, mango, cashews nuts, pink, zest from, virgin coconut oil, decoration

Taken from food52.com/recipes/13434-the-enzyme-pie-raw-food (may not work)