blueberry "cream" pie

A very delicious, no-guilt dessert that's quick & easy to make with lots of room to play around with ingredients you may / may not have.

pie crust:

• 1 1/2 cups nuts (a mixture of whatever you have on hand; pecans, walnuts, hazelnuts, almonds, cashews)
• 1/2 cup rolled oats
• 1/2 cup chopped dates
  
• 1/4 cup (generous) maple syrup
• 1/4 tsp sea salt

filling:

• 1 package (about 300 gm; 12 oz.) silken tofu
• 1 can blueberry pie filling
• 1/2 - 3/4 cup organic cane sugar (can omit for lower sugar content but filling will have virtually no sweetness)
• 1 Tbsp soy butter (Earth Balance, Soy Garden)
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 4 tsp xantham gum**

**this results in less of a "cream" pie and more of a "gummy" pie. I haven't tried yet, but perhaps another starch would firm it up more smoothly

crumble topping:

• 2/3 cup nuts
  
• 1/3 cup slivered almonds
• 2 Tbsp brown sugar (brown sugar is technically not vegan; can use organic cane sugar)
  
• 2 Tbsp maple syrup

method: for most efficient use of the food processor, prepare in the following order

step 1: Begin by preparing crumble topping:

• grind 2/3 cup nuts into small broken pieces in food processor
• pour nuts into a pan, add slivered almonds and toast @ 250 for 10 min.
• remove from oven; pour into small bowl
• combine with sugar and maple syrup

step 2: Prepare the pie crust

• preheat oven to 350 f
  
• blend all ingredients together in food processor until it turns into a large, sticky mass
• press into a well-oiled pie plate (I use a bit of Earth Balance)
• bake 15 min.
• allow to cool for at least 1 hr before pouring in pie filling

step 3: Prepare the filling

• blend all ingredients together in food processor until fully mixed
• pour into pie crust & smooth out the top
• sprinkle crumble mixture overtop and chill in fridge before serving

Recipe adapted by Trudel from "The Uncook Book"