Creamy Green Goddess Mini-Pie

Serves 3. This yummy pie has a lovely green twist to it!

CRUST:

• 2 cups raw almonds, finely ground in a food processor
• 1/3 cup or less agave nectar

Grind almonds in food processor with an S-blade then transfer to a mixing bowl. Using a wooden spoon, mix in agave nectar until all almonds are wet. Press a thin layer into 3 mini pie pans with slightly damp hands.

FILLING:

• 3/4 cup young thai coconut water (optional to include blended coconut meat)
• 1/4 cup raw cashews
• 1/4 cup coconut oil
• 1/4 to 1/3 cup agave nectar (depending on your sweet tooth)
• 2 tablespoons raw almond butter (optional, nice if going crust-less)
• Tiny seeds of 1 vanilla bean
• 1.5 tablespoons spirulina
• 2 tablespoons carob powder

Blend all ingredients together in a high speed blender. Pour into pie pans and freeze to set pies. You want this to be in the freezer at least one hour before serving but it's fine to leave in longer.

Tip:

Going crust-less makes a nice healthy pudding. Freeze on sticks for pudding pops!