Pulse together all ingredients in a food processor until a sticky dough forms, adding a splash of water at the end to help blend if needed.
Press crust evenly into a pie plate (lined with parchment for easier removal).
To make the filling:
{Use cashews that have been soaked overnight in a bowl of water or soaked in hot water for 2 hours. Drain rinse and shake dry} Blend cashews and spinach in a food processor until completely broken down.
Scrape down sides and add remaining ingredients and blend again.
Taste and adjust for sweetness and minty-ness.
Pour over crust, spread smooth with a spatula. Cover and freeze until set (about 2 hours).
Garnish with chocolate shavings or cacao nibs (optional). Enjoy!!
Notes
Disclosure: Pretty Pies is a member of the Amazon Associates program and earns from qualifying links.Featured Products:Raw CashewsViva Naturals Raw CacaoNutiva Organic Virgin Coconut OilMexican Vanilla ExtractMcCormick Pure Mint Extract (fresh mint leaves too! Start with a few and adjust to taste)Himalayan Pink SaltTo store: Keep refrigerated for one week or frozen for one month. Keep tightly wrapped.Sweetener Swap:To make this recipe low carb, replace the maple syrup monkfruit syrup, allulose syrup or ½ cup coconut milk + a pinch of pure stevia or pure monk fruit extract, to taste.For the crust, replace the dates with ¼ cup more nuts, 3-4 Tbs coconut oil + a pinch of pure stevia or monk fruit.