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Double-Layered Pie

with Frozen Berries

A remarkable frozen dessert sweetened entirely by fruit. Thanks nature.


1½ Cup Simple Hempmilk (click here for recipe), Hempmilk, non-dairy Milk Beverage
1⅓ Cup Navitas Naturals Mulberries
1⅓ Cup frozen Blueberries
2¼ Cup Walnuts
4 chopped Bananas
2 tsp Vanilla Extract
12 large Medjool Dates
1 Tbsp Vanilla
1 tsp Cinnamon
dash Sea Salt


Make the ice cream: In a food processer, combine non-dairy milk of choice, mulberries, bluberries, bananas and vanilla extract. Blend until smooth. Stir in liquid chlorophyll if desired. Transfer to a small bowl, cover, and freeze for 1-2 hours.

Make the crust: Combine walnuts, dates, vanilla, cinnamon and salt in a food processor, and process until thoroughly chopped. Form “dough” into three equal balls.

Assemble pie: Line two pie tins with saran wrap or tin foil. Press a dough ball firmly into each tin to form a pancake-like base. Spoon the partially frozen ice cream evenly into both trays. Flatten the last dough layer into a pancake, and use to top one of the pie tins. Cover and freeze for another 2 hours.

To Serve: Remove each side from it’s wrap, and flip the side with the exposed icecream onto the other side. If necessary, allow to warm just slightly so the two sides meld together. Serve immediately.

If wrapped tightly, this pie can keep in the freezer indefinitely for future enjoyment.

Yield: 12

Submitted By

Julie Morris