I got the crust recipe from The Unrefined Kitchen
To make the crust:
1/2 cup almonds, chopped finely
3/4 cup almond flour
1/4 cup honey
1/4 cup coconut oil
1/4 tsp. salt
1/4 tsp. vanilla
1/4 tsp. baking soda
Preheat oven to 350 degrees. Mix together all the crust ingredients.
Press into a greased pan of your choosing (will fit a pie pan well) Bake at 350 for 10-13 minutes or until lightly browned. Be sure to watch it carefully as the thinner you spread the crust the faster it will cook! Cool completely. I made mine the night before and let it chill in the fridge overnight, but it will cool on a cooling rack on the counter pretty quickly too.
To make the coconut whipped cream:
1 can coconut cream concentrate
1/2 tsp vanilla
1 1/2-2 tsp palm sugar (to taste)
1/4 tsp cinnamon
Place coconut cream in fridge overnight. Scoop out thick cream and beat with other ingredients until fluffy.
Spread on top of crust and top with your favorite fruit!
Coconut cream (like coconut oil) gets soft at room temperature and gets firm in the fridge. I keep mine in the fridge until ready to serve to avoid it becoming too soft.
It was so yummy, I made another for 4th of July! :)