Prep Time: 30 min Cooking Time: 1.5 hour Servings: 12 servings
3 cups raw cashews
1 cup coconut cream
3/4 cup maple syrup
1/2 cup lemon juice
2 tsp vanilla
1/2 cup coconut oil
1 cup raspberries
1 Tbsp blue algae
1 cup blackberries
1 cup blueberries
1 cup raw almonds
10 dates, pitted
1 cup raw walnuts
3/4 unsweetened shredded coconut
1/4 tsp sea salt
Blend all the filling ingredients up to coconut oil in blender. Set aside 1/4 mixture (white).
Add raspberries and blend. Set aside 1/4 mixture (pink).
Add blueberries and blend. Set aside 1/4 mixture (light purple).
Add blackberries and blend. Set aside (dark purple).
In a food processor, combine all base ingredients.And mix ingredients until the they start to stick together.
Place the base ingredients into a pie plate and spread out to create a ¼ inch layer for the crust.
Pour a bit of the dark purple mixture into the pie plate over the crust. Make sure you spread it out so the whole bottom (base) of the crust is covered with about ½ inch of the mixture. Place in the freezer for 10 minutes.
Place the white mixture on top of the dark purple mixture and place in the freezer for 10 minutes.
Place the light purple mixture on next and place in the freezer for 10 minutes.
Place the pink mixture on and place in the freezer for 20 minutes and check to see if it’s settled every few minutes.