Prep Time: 20 minutes

(let set overnight)

Cook Time: 0 minutes

Ingredients

Crust

½ cup raw almonds

½ cup raw pecans

¼ cup unsweetened dried coconut

1 cup Mejool dates (pits removed)

1 tbsp raw coconut oil

pinch of salt

Filling

2 cups raw cashews (soaked 2-3 hours in cold water)

½ cup raw blue agave (or sweetener of choice)

1 lemon (juiced, seeds removed)

½ cup coconut cream (thick cream from the top of the can)

1 tsp pure vanilla extract

3 tbsp raw coconut oil

¼ coconut milk

1½ cups fresh raspberries

pinch of salt

Instructions:

Crust

In a food processor, process all ingredients together on pulse. You may have to scrape down the sides a few times.

Process until all components come together in uniform small pieces.

Using a 9" pie dish, press the crust mixture into the dish. Make sure you create an even thickness and push mixture into the dish. Make sure you create an even thickness and push mixture up the sides as well.

Set aside.

Filling

Drain and rinse cashew nuts. 

In a high powered blender add all ingredients.

Blend until the mixture is smooth of all the lumps. It should be a creamy, smooth consistency.

You will need to stop the blender and move the mixture around a few times. Be patient, this mixture will look grainy, but keep blending until smooth.

Pour filling into pre made pie crust. Cover pie with saran wrap after 2 hours.

Let it set overnight.

Garnish with fresh berries before serving.