Raw Lemon Kiwi Cream Pie
[Vegan]

To Make the Base:

1. Combine all of the ingredients in a food processor or high-speed blender and process until the ingredients come together into a clump.
2. Once ready, take out of the processor bowl and press into the bottom of a 5 or 7-inch pan.
3. Place the pan with the dough in the refrigerator to set.

To Make the Filling:

1. Add the coconut cream, kiwi juice, lemon rind, stevia, and sunflower butter to a medium bowl, and using an electric mixer, whip until peaks form. Do not overwhip as the mixture will turn liquidy.
2. Place in the refrigerator until firm and base is fully set.

To Make the Caramel:

1. Add the dates, soaking water, coconut milk, and strawberries to a small pot and heat over medium heat until the strawberries have cooked down and the mixture has reduced down and thickened.
2. Once the mixture is thickened, pour into a blender and pulse until smooth. Add additional water if it is too thick to pour over the pie.

To Assemble:

1. Scoop the filling onto the base, piling it up high in the middle. Store in the refrigerator until ready to serve.
2. When ready to serve, top with sliced strawberries and kiwis, drizzle with caramel, and then finish off with crushed pistachios.