(Use Organic) 1½ cups pecans
5 Medjool dates pitted
2 Tablespoons Garden of Life Coconut Oil
1 teaspoon cinnamon
1½ cups cashews
12 Medjool dates
¾ cup unpasteurized carrot juice
¾ cup Garden of Life Coconut Oil melted
1 Tablespoon pumpkin pie spice
1 teaspoon vanilla
¼ teaspoon sea salt
Soak cashews and 12 pitted medjool dates in water for at least 20 minutes (you can make the crust while you are soaking the nuts and dates).
To make crust, place pecans and cinnamon in the food processor using the “s” blade.
Process for 10 seconds then add the 5 pitted dates and coconut oil and pulse until well mixed.
Press crust into mini cake pan and set aside.
To make filling, rinse off soaked cashews, but not the dates.
Place all ingredients into a high-speed blender and blend until smooth.
Pour filling over mini crusts and place in freezer for 2 hours before taking out to cut.
Option: Top pie with chopped pecans.
Store pie in freezer and when you are ready to serve, let the pie sit out at room temperature for 5-10 minutes before cutting.
Lasts one month frozen.