Instructions

1. This recipe requires the canned coconut milk to be refrigerated for at least 24 hours BEFORE starting. The pie itself requires at least 2 hours of cooling in the fridge. Please keep this in mind before you begin.
2. Prepare your pan: Line an 8-9″ springform pan with parchment paper. Put the ring on the base and tighten.
3. In a food processor or blender (I used my Blendtec with the four-sided jar), place whole almonds and quartered dates. If your almonds are unsalted, add just a pinch of salt, if desired.
4. Pulse until the almonds are finely chopped and the dates are no longer in large chunks. This took several rounds in my Blendtec and I ended up with a large ball of mashed dates and almonds. This is normal.
5. Put the almond date mixture into the bottom of the lined springform pan. Using wet knuckles, push the mixture to the outer edges of the pan, doing your best to make an even layer of crust. Re-wet your knuckles as kneeded.
6. Put the crust in the fridge as you prepare the filling.
7. Remove the cans of coconut milk from the refrigerator. Turn them upside down, open them with a can opener and pour out the water. Use a spoon and/or spatula to get ALL of the remaining solid (coconut cream) from the can and place it in the base of a stand mixer. Add the vanilla powder, if using.
8. Using the whisk attachment, turn the mixer on high and whip the coconut cream for 3-5 minutes. The coconut cream is done when you can make a line through the cream with the attachment and the coconut cream does not fold in on itself.
9. Remove the crust from the fridge. Using a spatula, very gently spread the whipped coconut cream evenly over the crust.
10. Top with fresh blueberries and place in the fridge to set for at least 2 hours.
11. Cut and serve, storing the pie in the fridge.