For the Pie crust (Swedish recipe further down!)
• 2 cups Pecans (about 215 g)
• 2 pinches of pink Himalayan salt
• 1 teaspoon Mesquite powder
• 1 cup dry baby Figs, put in soaking water
• 1 teaspoon Agave nectar
Soak the dry Figs in water for 15 min. Meanwhile, make a flour of the Pecans. Put in a bowl and set aside. Process the soaked Figs into a fig-paste. Add the pecan flour and rest of the ingredients and process until you have a dough ball. Press it into a spring pan and with your hands, form a crust. Even out the surface with a spoon. Put in the fridge to rest while you make the filling.
(If you want to pre soak the Pecans the night before, just pop them in with the rest of the ingredients, but make sure to add the fig-paste at last.)
Delicious mango/lime filling
• 2 ripe mangos (a ripe mango smells of nectar)
• 1 cup Cashews, dry
• a pinch of pink Himalayan salt
• zest from one organic Lime
• 5 teaspoons Lime juice
• 2,5 tablespoons virgin Coconut oil
If you have a powerful blender/food processor, just put all the ingredients in and process. Otherwise, grind the Cashews into a flour in a coffee grinder or food processor, then add the mango, lime and salt. Then add the Coconut oil and process some 30 sec more. Process until completely smooth. Pour the filling over the pie crust and put in the fridge while you make the kiwi-balls! I didn't have a "melon baller" at home, but I did have a measuring set where the teaspoon was shaped as a round ball, it worked just as well. Other wise, cut slices of the kiwi to place on top.