Crust:
- 1 ¼ cup raw unsalted almonds
- ⅓ cup coconut flakes
- ¼ cup hemp seeds
- 4 medjool dates pitted and halved
- 1 ½ tbsp almond butter
- 1 tbsp coconut oil
- ¾ tsp cinnamon
- ¾ tsp vanilla extract
- ¼ tsp salt
Filling:
- 1 cup raw unsalted cashews, soaked for 2-3 hours in room temp water
- 8 oz vegan cream cheese
- ¾ cup frozen raspberries
- ¾ cup frozen strawberries
- ¼ cup vegan plain yogurt
- ¼ cup maple syrup
- 2 tbsp freshly squeezed lemon juice
- 2 tsp lemon zest
- 2 tsp vanilla extract
- Pinch of salt
For the topping: fresh berries, coconut flakes