Instructions

Berry Jam FIlling

1. Blend all of the ingredients together, except for the chia seeds, until smooth. Pour into a jar or sealable container and stir in th3 chia seeds.
2. Cover and place into a refrigerator overnight (or at least 2 hours).

Crust

1. Place the dates and figs into the food processor and run until a thick paste is formed.Remove and set aside.
2. Place the remaining ingredients (except for the almond milk) into the food processor, and run until rough flour is formed.
3. Add the date fig paste back in, almond with the almond milk, and run until mixed. A ball should form.
4. Place the mixture into a bowl, and try to spread it out along the sides of it to be sure a lot of its surface area i chilled. Place into the freezer for 15 mins.
5. Line your muffin/cupcake pan with parchment paper, as seen here, but use strips about double the size.
6. Take about 2 tbs of the crust and press it against the sides and bottom of the cupcake pan to form a crust. This will yield 3 crusts, as you will need to reserve some for the topping.
7. Place back into the freezer for 15 mins.
8. Remove from the freezer and fill with the jam. Place it back into the freezer while you prepare your crust topping.

Crust Topping

1. Remove the pies from the pan and top.
2. Lattice: After chilling the crust in the freezer and allow it to become less sticky and more easily handled with your hands, roll out a thin layer, and cut into 8-9 even strips. Lay it upon your pie using this as reference if needed. Make sure you smooth out the ends and remove any extra.
3. Shape: In spirit of the holiday, I used a heart, but feel free to use any shape that you’d like.
4. Other: Any other topping you choose! I picked fresh strawberries.