Mini Two-Berry Friendship Pie with Pecan-Sunflower Crust

Mini Two-Berry Pie with a Pecan-Sunflower Crust 💜 What better way to show yourself some love than with a treat that feels indulgent yet truly nourishes your body. This simple three-ingredient crust—made with pecans, sunflower seeds, and dates—pairs perfectly with a creamy filling of protein-rich cashews, potassium-packed banana, and antioxidant-filled berries. The recipe makes two mini pies, ideal for sharing with a friend over a soothing cup of butterfly pea tea 🦋 I enjoyed picking the purple wildflowers on my early morning walk today—such a beautiful start to the day.

Mini Two-Berry Friendship Pie with Pecan-Sunflower Crust

Ingredients for Crust:

 

1 cup pecans 

3/4 cup sunflower seeds 

1/2 cup Medjool dates 

 

Ingredients for Filling:

 

3/4 cup cashews, soaked for several hours in hot water, then drained 

2 Medjool dates 

1/2 lemon, juiced 

1/2 teaspoon vanilla extract 

1 ripe banana 

1 & 1/4 cup frozen blueberries 

1 cup fresh blueberries and blackberries

Mint leaves for garnish 

 

 

Directions for Crust: 

 

1.      In a food processor, combine the pecans, sunflower seeds, and dates. Process until the mixture is coarsely ground and begins to stick together.

2.      If the mixture feels too dry or crumbly, add 1–2 tablespoons of water and pulse again until it holds when pressed between your fingers.

3.     Press the crust mixture evenly into two mini pie plates (line them with parchment paper for easier removal, if desired).

4.      Refrigerate the crusts while you prepare the filling.

 

Directions for Filling: 

1.     In a high-speed blender (such as a Vitamix), combine the soaked cashews, dates, lemon juice, and vanilla. Blend until completely smooth.

2.     Add the banana and blueberries and continue blending until the mixture is creamy and silky.

3.     Pour the filling over the prepared crust and spread it evenly with a spatula.

4.      Arrange fresh blueberries and blackberries in circular patterns on top, then garnish with mint leaves.

5.     Refrigerate for at least 4 hours, or until firm. For a firmer, ice cream–like texture, freeze the pies and serve slightly frozen.