For the crust:

• 2 cups blanched almond flour
• 2 tablespoons coconut flour
• 1/2 teaspoon unflavored gelatin (I prefer Bernard Jensen)
• 1/2 teaspoon baking soda
• 1/2 teaspoon Celtic sea salt
• 6 tablespoons unsalted butter (or coconut oil), melted
• 1/4 cup raw honey (I prefer a light honey like clover)
• 2 teaspoons vanilla extract

Dairy-Free filling:

• 1 1/2 cups cashews, soaked overnight, drained
• 1/4 cup plus 2 tablespoons coconut milk
• 1/4 cup plus 2 tablespoons raw honey
• 1/4 cup plus 2 tablespoons coconut oil
• 1 tablespoon vanilla extract
• 1 cup coconut cream, whipped (see instructions above for coconut cream)
• 3 pints berries and fruits

Filling with Dairy:

• 8 ounces cream cheese, room temperature
• 3 tablespoons raw honey (I use really raw light colored honey)
• 1 tsp vanilla extract
• 1 cup heavy cream, whipped