Serves: 8
Prep: 15 minutes
Cook: 0 minutes
+20 for soaking the nuts
Ingredients:
For the Crust:
• 2 cups Walnuts, or your favorite nut
• 1 cup unsweetened, shredded coconut
• 12 Medjool dates, chopped and pitted
For Cream Topping:
• 1 can coconut cream, set overnight in the fridge
• 3 Tbsp. Coconut or agave nectar
• 1 tsp. Best quality vanilla extract
Method:
For the Crust:
1. In a high speed blender, blend the walnuts until chopped into small pieces. About 1 minute.
Add the coconut and the dates.
2. Take a pie pan, and arrange the crust to fit the pan.
For the Filling:
1. Toss everything into a high-speed blender and mix until completely smooth.
2. Pour over the crust and place back into the freezer.
For the Cream Topping:
1. With an electric mixer, whip up the coconut cream from the can and the sweeteners
together. Add vanilla
2. Carefully pour over the filling.
3. Cover with foil and refrigerate for a minimum of 1hour. You can speed the process up by
placing it in the freezer if you just can’t wait to eat it.
4. Devour with your friends and family.
