Crust:  Need 2.5 cups total of raw nuts in any combination. The nuts can be soaked or unsoaked. I like to use unsoaked raw walnuts, sunflower seeds and flax seeds.  Chop in food processor using the"S" blade and add 1 cup pitted dates and raisens. Chop until blended to a sticky dough.  Optional to use 1/4 cup raw agave nectar or raw honey and a pinch of salt. It does help make the crust stick together better, however I found it was plenty sweet without any additional sweetener.  Press into pie plate.

Filling:  3 pints of fresh strawberries, raspberries or some other berry, or combine them together. Add all but 1 cup into the crust without mashing. Puree in blender or processor the last cup of berries with 1/2 cup dried pitted figs and a handful of raisens. Blend well and pour this mixture over the berries in the crust. If not sweet enough add 1/4 cup raw honey or agave nectar before pouring over berries.  Chill in fridge or partially freeze. This pie is really great with vanilla bean ice cream. 

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