One of my mother’s go-to holiday recipes is Cranberry Pie, which is really simple and delicious. She loves to make it because it’s so easy, and everybody loves it because it’s perfectly sweet and tart, but also super light and airy; perfect for after a big holiday meal. Even people who say they don’t like cranberry sauce love her pie. I’ve taken all the elements of her’s, but used lots of whole-food ingredients, like dates, cashews, walnuts, and coconut. I like to make my own cranberry sauce, but if you’d like to save on time, the whole-berry cranberry sauce from a can or carton works just fine.

Ingredients:

For the crust:

1 1/4 cups walnuts

1 cup dried shredded coconut

7 dates

1/2 teaspoon kosher salt

For the pie filling:

2 1/2 cups cashews, soaked overnight

1 cup whole berry cranberry sauce, plus more to put on top (here’s my recipe for Maple and Black Pepper Cranberry Sauce…which is AWESOME in this recipe)

2 teaspoons lemon juice

1/4 cup agave nectar

1/3 cup coconut oil

1 teaspoon vanilla extract

pinch of salt

cream from the top of 2 cans of coconut milk (save the coconut water for something else like a smoothie…or you can bake with it, or use it in a creamy curry sauce)

optional:

whipped coconut cream on top (since I don’t have a recipe online for this here’s a link to a good one)

Directions: