ingredients: (Pecan Crust) 1/2 cup Pecans 1/2 cup coconut flakes or shreds pinch Pure Vanilla Powder, cinnamon, sea salt 1 cup medjool dates, pitted (Almond Caramel) 4 T Raw Almond Butter OR 3/4 cup Almonds OR Oregon Hazelnut Hempspread 3/4 cup medjool dates, pitted pinch Pure Vanilla Powder (Cacao-Mulberry Topping) 1/2 cup Raw Cacao Paste 1 T honey (to taste) 1/2 cup White Mulberries, for pping to create: 1.Blend Crust ingredients and press into parchment-lined glass pie pan or a spring-form cake pan. Chill in fridge. 2. Blend Almond Caramel ingredients, spread on top of Crust, and chill for 1 hour. 3. Gently melt Cacao for Cacao Mulberry Topping in a double boiler, stirring until melted. Add honey to taste. Once it is all thoroughly melted, stir in White Mulberries, pour evenly on top of Almond layer, and immediately put in freezer to set for 1 hour. 4. Slice it up and meeeeeeeeelt with glee :)
