Unicorn Pie

Yield 8 servings

Ingredients

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 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

Directions

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