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Vanilla Cream Pie with Blueberries

Author Shannon | Plum Street

Ingredients

  • CRUST:
  • 7 medjool dates pitted
  • ½ c. almonds
  • 1 c. cashews
  • ¼ tsp. cinnamon
  • ½ tsp vanilla
  • Pinch sea salt
  • VANILLA CASHEW CREAM LAYER
  • - 2 c cashews
  • -1 ½ c coconut oil liquid
  • - 9 medjool dates pitted
  • - 2 c water as needed
  • - 3 tsp vanilla
  • - 1/4 tsp cinnamon
  • Blueberries or other fruit, for topping

Instructions

  • For crust, put ingredients in food processor and pulse until just combined. You want ingredients to stick together. Press into the bottom of a 9-10" springform pan and put in freezer while you make the cream.
  • Meanwhile, add filling ingredients to a high powered blender (like a Vitamix or Blendtec). Blend until pureed. If it's too thick, try adding a little extra coconut oil. Pulse and push ingredients down, then pulse again.
  • Once it is a creamy mixture, pour into springform pan, on top of frozen crust.
  • Return pie to freezer and chill until this layer is firm and chilled. Remove from freezer and serve.
  • Store in fridge for up to a week!