Berry creamy pie

1/3 Cup Oatmeal
1 large Egg, fresh, whole, raw
0.5 cup, mashed Pumpkin, cooked
1 Cup Dates
1 Cup walnuts
3 tbsp Shredded Coconut Unsweetened
1/2 cup Coconut milk x2
1 cup whole Cashew dry roasted, no salt and soaked overnight
3 tbsp Honey
1 tsp Vanilla Extract
2 cup Berries, frozen (Raspberries, Blackberries & Blueberries)
1 medium Banana, fresh

In a food processor or blender, pulse walnuts and dates together until the walnuts are fully ground. (approx. 3 minutes). Add pumpkin, egg coconut and oat. Pulse again. Smush the "dough" onto the bottom of the pan create a base layer. Bake at 350F for 20 minutes. Shake the can of coconut milk. If the can is separated when you open it, place contents in a bowl and whisk until fully combined. Drain cashews and place in food processor or blender. Add honey, vanilla coconut milk. Blend on high for 2-3 minutes until mixture is smooth and uniform. Pour mixture evenly on top of base layer. Freeze for 1 hour. In food processor or blender, place 1/2 of the blackberries, maple syrup, coconut milk. Blend on high for 2-3 minutes until mixture is smooth and uniform. Pour evenly on top of middle layer. Cool for one hour before serving Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user JULIA_RUN2SMILE.