Ingredients

CRUST

• ¾ cup medjool dates, pitted 
• 3/4 cup unsalted cashews or almonds, 
• 1/4 cup shredded unsweetened coconut

THE FILLING & TOPPING

• 1 14-oz. can coconut cream, refrigerated overnight*
• 4 Tbsp. confectioners sugar
• 2 drops vanilla extract
• 1 cup sliced strawberries 
• ½ cup blueberries
• ½ cup blackberries
• toasted coconut, fresh mint, grated dark chocolate

Instructions

• Soak the dates in hot water for 5 minutes, then drained completely.
• Process the drained dates, cashews and coconut in the food process. Process till the ingredients are mixed.
• Line an 8-inch round cake pan with plastic wrap.
• Place the crust mixture on the pan and flatten it. Place in the freezer to set.
• Remove coconut cream from the fridge. Scoop out the white solid part and blend it with a mixer. Add maple syrup and vanilla, and whip until fluffy, about 2-3 minutes. 
• Remove crust from the freezer. Pour the filling on top. 
• Top with strawberries, blueberries, blackberries and other toppings. Place in the freezer for 30 minutes and serve it cold.