Crust

1. Place all of the ingredients into your food processor and blend until well incorporated. When you can pinch the dough together and it clumps – it’s ready. If not, add another Medjool date or a splash of almond milk to help add some moisture. Some Medjool dates (if not fresh) will be a bit dry.
2. Spray your removable bottom tart pan with baking spray with flour. Then pour out your crust ingredients into your prepared pan. Press the crust dough into the pan firmly going up the sides.

Cashew Cream

1. Soak your raw cashews in a bowl covered with fresh, filtered water overnight in the refrigerator. When ready to use, rinse with cold water and let dry for about 15 minutes. Using a powerful blender, like a Vitamix, add cashews and enough filtered water to just come just below the top of the cashews (this is for a moderately liquid mixture). If you want it thicker, use less water, thinner – cover the cashews completely. Blend on speed 10 for about 1 minutes or until completely smooth. It should have a creamy (like dairy cream) texture.
2. Store in the refrigerator for up to 4 days. Can also freeze if desired.

Filling

1. Into your blender or Vitamix, blend all of the ingredients. Once smooth and creamy, taste and adjust flavor if necessary. Pour into crust.
2. At this point, I covered the pie with plastic wrap and into the freezer it went. The next day, I removed and let thaw for about 15 minutes. I added sliced bananas to top it and melted some extra almond butter to drizzle over the top (all optional). Slice and serve.