Pulse walnuts in a food processor a few times to break them up. Add remaining ingredients and pulse until finely ground and the mixture sticks together.
Press firmly into a pie plate. Refrigerate while you prepare the filling.
To make the filling:
(Use nuts that have been soaked in hot water for 2 hours.) Drain, rinse and shake dry. Blend nuts thoroughly in a food processor for several minutes.
Scrape down the sides, add spinach and blend again until color is uniform.
Add remaining ingredients and blend smooth. Taste and adjust for sweetness.
Pour filling over crust and tap pie plate on the counter a few times to release air bubbles. Cover and refrigerate or freeze until firm.
Garnish with whipped cream (recipe below) and pomegranate. Enjoy! & serve.
Disclosure: As an Amazon Associate and Lakanto affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you).Lakanto Maple Syrupavailable here (Enter code PRETTYPIES at checkout for 20% off)My favorite Raw Cashews from AmazonOrganic virgin coconut oil from AmazonTo store: Keep refrigerated for up to 6 days, or frozen (without garnish) for 1-2 months in an airtight container.To make coconut whipped cream: Use a can of coconut cream or coconut milk that has been refrigerated overnight. Scoop out the solid white cream into a mixing bowl (reserving the water for a smoothie). Add 6-8 drops Lakanto Vanilla Monkfruit Drops or 2 teaspoon powdered monkfruit + 1 teaspoon vanilla. Whip with a hand mixer (or whisk) for about 15 seconds until light and fluffy. Transfer to a baggie and snip off the corner to pipe it on.