In a food processor,
Unsweetened Shredded Coconut (3/4 cup)
Old Fashioned Rolled Oats (3/4 cup)
to fine crumbs. Add
Shelled Pistachios (3/4 cup)
and blend until mixture looks like dry sand.
Maple Syrup (2 Tbsp)
Coconut Oil (1 1/2 Tbsp)
and blend for a few seconds. The mixture should resemble unbaked graham cracker crust. If it doesn’t hold together add a bit more oil/sweetener. Press into a springform pan lined with parchment.
Coconut Butter (1 cup)
Lime Juice (1/4 cup)
Maple Syrup (1/2 cup)
Full-Fat Coconut Milk (1 can)
Pure Vanilla Extract (1/2 Tbsp)
Salt (1 pinch)
to a high-speed blender, and blend until smooth and creamy.
Transfer 2/3 of the mixture out of the blender to a bowl. To the blender, add
Fresh Strawberries (2 cups)
Fresh Raspberries (1/2 cup)
(if using), and remaining
Coconut Butter (1/2 cup)
blend with remaining mixture until smooth and creamy.
Alternate layers of the strawberry and vanilla cream on top of the crust.
Refrigerate for at least 8 hours.
Cut with a sharp knife. Serve garnished with more berries and pistachios if desired. Enjoy!