1 cup of macadamia nuts
½ cup of cashews
¼ cup of pine nuts
7-10 Pitted Mejool dates
1 teaspoon coconut oil
A couple sprinkles of cinnamon
A pinch of salt
Pulse first 3 ingredients, cinnamon and salt in a food processor for 10 minutes until you reach a crumbly consistency. Add coconut oil and dates. Continue pulsing until combined. You may need to scrap the sides once or twice.You do not want this to be mushy. To test it take a spoon and scrape some into your hands, if you press it together and it stays together, it is ready. Press crust into a pie shell with loose bottom until smooth and stick the pie shell in the freezer while you prepare filling.
*if your pie shell does not have a loose bottom, line the inside with plastic wrap prior to pressing the crust in. This will allow you to easily remove it when ready.
2 cups of cashews (soaked for 3+ hours)
1 cup of lime juice (or key lime juice)
1 teaspoon Vanilla extract or scraped vanilla bean
1/4-3/4 cup of water (you can use water from soaked cashews) OR almond milk
Place first 3 ingredients in powerful blender and start to pulse, adding water when needed in order to reach a smooth, creamy consistency. There should be no lumps in your filling. Pull out pie crust and spoon filling into it smoothing and leveling the filling. Place back in freezer and rinse out blender.
1 cup soaked cashews
1 cup unsweetened dried coconut
1 teaspoon vanilla extract
2 teaspoons raw agave nectar
Water for consistency
Blend first 4 ingredients in blender adding water as needed to reach smooth, creamy consistency. No lumps in this either. When done, pull out pie shell and filling and smooth topping layer over filling creating a smooth top layer. Sprinkle more coconut on top and garnish with a lime slice or swirl. Cover and place in freezer for at least 1 hour before serving. This will keep in the freezer for a couple of days. Just take it out for about an hour before eating.
*This recipe is Gluten free and Vegan.