Step 1

In a food processor, pulse almonds, coconut flakes, hemp seeds, cinnamon, and salt until crumbly.

Step 2

Add dates, almond butter, coconut oil, and vanilla and pulse until crust mixture comes together when pinched between your fingers.

Step 3

Press firmly in even layer into an 8-10 inch tart pan. Freeze for 15-20 minutes while you make the filling.

Step 4

Drain and rinse cashews.

Step 5

Add all ingredients to blender and blend until smooth and creamy. You may need to run through the blend cycle depending on your blender.

Step 6

Pour filling over crust and spread into an even layer.

Step 7

Freeze for at least 4 hours, until solid. Top with fresh berries and coconut.

Step 8

Remove from freezer 10-15 minutes before serving, then slice and enjoy.