To make the crust: In a food processor, process nuts together with dates, coconut, coconut oil and sea salt. You may need to scrape down the sides. Process until sticky but not too fine.

Using a pie dish or spring form, press the crust mixture into the dish, making sure to create an even thickness. Set aside.

To make the Peach filling: Drain and rinse cashews. In a high powered blender, blend together cashews, sweetener, lemon, coconut cream, vanilla, coconut oil, sea salt and peaches. Blend until smooth and creamy.
Pour the mixture into crust and place in freezer to set for one hour.

To make the blueberry filling:Drain and rinse cashews. In a high powered blender, blend together cashews, sweetener, lemon, coconut cream, vanilla, coconut oil, sea salt and blueberries. Blend until smooth and creamy.
Pour the mixture over the set peach filling and replace in the freezer for an hour to set.

Once set, you can add your decoration. Keep stored in the freezer.

Remove from freezer 10 minutes before serving.

Enjoy!