{Raspberry Vanilla Cream Pie}

Yield: One 9" spring form pan
Time: 45 min plus 2 1/2 hour chill time

CRUST: 

1 1/2 raw nuts (can use all of one or a mix of walnuts, almonds, cashews, brazil nuts or hazelnuts)
12 medjool dates, soaked 30 minutes and pitted

Place your medjool dates in a food processor and whiz till they make a sticky paste.  Slowly add in your raw nuts, add a little water if necessary to help things along (not too much though).  Press the sticky nut mix into the bottom of your spring form pan and set aside.

CREAM FILLING:

3 c raw cashews, soaked for 3-7 hours then drained
1/4 tsp salt
2/3 c coconut oil (NOT refined)
2 tsp vanilla
3 Tbls lemon juice
1/2 c maple syrup or raw honey
1 c fresh or frozen raspberries (can use any berry you like really)

In a high power blender blend everything but your berries till silky smooth. Taste test.  Pour 75% of this cashew cream into your crust ready pan and place in the freezer to set up for 30 minutes.

After 30 minutes, add your berries to the remaining 25% of cashew cream in your blender and whiz away.  If you used frozen berries, you may need to add a little more coconut oil to compensate for the water off the berries.  Pour on top of the set vanilla cashew base, cover and place in the freezer for 2 1/2 hours then move to the refrigerator.

Top with Coconut Whipped Cream and fresh raspberries to impress your guests!