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Vanilla Cream Pie with Blueberries

Author Shannon | Plum Street


  • CRUST:
  • 7 medjool dates pitted
  • ½ c. almonds
  • 1 c. cashews
  • ¼ tsp. cinnamon
  • ½ tsp vanilla
  • Pinch sea salt
  • - 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


  1. 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.
  2. 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.
  3. Once it is a creamy mixture, pour into springform pan, on top of frozen crust.
  4. Return pie to freezer and chill until this layer is firm and chilled. Remove from freezer and serve.
  5. Store in fridge for up to a week!