Got his recipe from @notafancykitchen and wowwwww DELICIOUS. Vegan and Gluten Free and just so frickin good. I made this during the summertime but hey, this pie has no limitations. Try it out!!
For the crust:
- 1 1/2 cup almonds
- 3 dates (If they're small, use 4 or 5)
- 1/4 cup agave/honey
- 1 tsp vanilla extract
- 1 cup coconut flakes
- 1 pinch of salt
For the filling:
- 1/4 cup lime juice
- 2 cups cashews
- 1/2 cup coco oil
- 1/2 cup agave/honey
- pinch of salt
First, soak your cashews, almonds, and dates in separate bowls overnight (or approx 8 hours) and drain. Blend all of your crust ingredients in a blender of a food processor. Using a round baking sheet, or pie pan to flatten the crust ingredients with your hand (wet them a little to avoid stickiness). Once you are done molding your crust, put it in the freezer while you make the filling. Blend your filling ingredients in a blender or food processor and fill your crust. I topped with lime shavings and blueberries but you can top with any berry or none at all! Freeze for two hours and voila!! SO GOOD.
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