For Fruits Sake Raw Vegan Torte

Crust Ingredients:

• 1 cup pumpkin seeds and/or sunflower seeds

• ¾ cup walnuts and/or pecans

• ½ cup dates pitted

• ¼ cup coconut oil melted

• ½ tsp salt

• 1 tsp vanilla extract

• ½ tsp cinnamon

Filling Ingredients:

• 1 can coconut cream, chilled overnight in fridge

• 1 tsp vanilla extract

• 2 tsp maple syrup

• 1 apple, sliced thinly

• 1 cup grapes (red or green), sliced in half

• 3 mandarin oranges, peeled and separated into wedges

• 2 bananas sliced

• 2 Tbsp mint leaves, sliced into strips (optional for garnish)

• 1 small chunk dark chocolate, shaved (optional for garnish)

Directions:

1. Crusting: Lightly grease a pie plate. Combine crust ingredients into a food processor and pulse until it resembles crumbs. If it doesn’t stay together when pinched add more dates. Press the mixture into the bottom and sides of the pie plate. Set aside.

2. Filling: Rinse out the food processor and add chilled coconut cream (draining any liquid first), vanilla, and maple syrup. Blend until smooth and creamy. Spread evenly into the pie crust. If it isn’t thick enough leave it in the fridge until it is.

3. Topping: Arrange the fruit into an eye pleasing pattern on top of the coconut whipped cream. Sprinkle a little cinnamon on top and garnish with mint leaves and/or chocolate shavings.