Ingredients
Crust
- 1/2 cup raw almonds (pecan or walnuts will also work)
- 1/2 cup medjool dates soft
- 1/4 tsp Himalayan Crystal Salt
Filling
- 1 1/2 cup raw cashews soaked for at least 5 hours, overnight is best
- 2 lemon juice
- 1 whole seeds of vanilla bean (or 1 tsp. alcohol-free vanilla extract)
- 1/3 cup raw organic virgin coconut oil melted
- 1/3 cup Agave syrup
- 1 cup raspberries or strawberries
Servings:
Instructions
- Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one).
- Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect.
- Scoop out crust mixture in a 7 spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with saran wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.
- Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.
- In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes so be patient).
- Pour about 2/3 (just eyeball it) of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.
- To serve, remove from freezer 30 minutes prior to eating.
- Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit.
- Enjoy!