Recipe for this delicious newly invented desert: - 1 Small glass (1/2 a normal size pie) pie dish. - 2 Cups dried almonds. - 1 Tablespoon Vanilla. - 1 Teaspoon of Pumpkin Pie Spice. - 2 Cups of Dried Cashews. - 2 Tablespoons of Coconut Creamer with Hazelnut flavor. - 1 Teaspoon of Ocean Blend, Unicorn Superfood. - 1 Teaspoon of Berrylicious, Unicorn Superfood. - 3-7 Fresh Raspberries, Black or Red. - 9 Fresh Blueberries. - 3 Tablespoons of Coconut Oil.
Directions: - Crust: In a small blender mix the dried almonds until smooth. In a separate bowl mix the smoothed almonds with Vanilla Extract, Pumpkin Spice spices, and 1 Tablespoon of melted Coconut Oil. Once jinxed evenly, add the mixture to the small 1/2 pie dish, and smooth to an even base layer.
- Pie Filling. In a small blender blend the dried Cashews until smooth. Put smoothed Cashews into two separate bowls. Add an even amount of the Hazelnut Coconut Creamer, melted Coconut Oil until evenly smooth. Then add 1 Teaspoon of the Ocean Blend, Unicorn Superfood to one bowl and mix until blended. Then add 1 Teaspoon of the Berrylicious Blend, Unicorn Superfood to the second bowl of cashew blend and mix until a smooth color appears. Here comes the fun, add a layer of the Ocean Blend Cashew Cheese, and the add a layer of the Berrylicious Blend Cashew Cheese and swirl them together on top of the Almond blended pie base. Top with fruit toppings and put in the freezer for 2 hours. Then take the Vegan Cheese Cake out of the freezer, slice it, serve it and enjoy! (May store the remainder Vegan Cheese Cake in the freezer of fridge.)