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.
