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Unicorn Pie

Unicorn Pie

Yield 8 servings



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


  • 1 can coconut cream in fridge overnight (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 – Use all-natural food coloring or colors made by fruits and veggies


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

Filling: 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.
Pour into prepared pie tins. Cover and freeze for 4-8 hours. Let sit several minutes before slicing.

Note: For more healthy recipes 

This recipe and many more healthy recipes can be found in Crazy Sexy Kitchen by Kris Carr.

Christine Crosby

About the author

Christine is the co-founder and editorial director for GRAND Magazine. She is the grandmother of five and great-grandmom (aka Grandmere) to one. She makes her home in St. Petersburg, Florida.

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