Unicorn Pie

Yield 8 servings

Crust

  • 1 package pecans
  • 2 cups gluten free oatmeal
  • 8 medjool dates
  • 2 tablespoons vegan butter
  • Pinch of salt

Filling

  • 1 can coconut cream in fridge over night (use only solid part on top of can and a tablespoon of coconut water from base of can)
  • 12 medjool dates
  • 1 container vegan cream cheese
  • Juice of half a small lemon plus the rind
  • Pinch of salt

Optional

  • All natural food coloring or colors made by fruits and veggies

 

To make the crust:
1. In a blender or food processor combine all ingredients. Pour into pie tin or dish.
2. Use a cup to press filling down and up around sides of tin. Set aside.

To make the filling:
1. Combine all ingredients in food processor or blender. Note: Mixture will be thick. If too thick add 1 teaspoon of coconut water at a time until desired consistency.
2. Pour into prepared pie tins. Cover and freeze for 4-8 hours. Let sit several minutes before slicing.