2 C. Cashews
1 C. Unsweetened shredded coconut
2.5 C. Dates
1/2 T. Dried Lavender (for dietary use)
4 C. Coconut Whipped Cream
4 *Drops Lavender Essential Oil
*Always use Certified Pure Therapeutic Grade (CPTG) essential oils intended for dietary use
For the crust, place the cashews, shredded coconut, dates, and dried lavender into the food processor and process together until well combined. Press the crust mix into the bottom of 4 mini piepans or one 9 inch pie plate
* Place the crusts in the freezer for 30 minutes.
In a metal bowl, whisk together the coconut cream and lavender oil until smooth. Fill each pie crust with coconut cream and allowt o set in the freezer for ten more minutes before serving!