This Mess is ours
crust: – coconut oil in liquid state – chopped Medjool dates – blanched, slivered almonds – rolled oats – pure vanilla extract – Generous pinch of sea salt – bee pollen
lemon cashew cream "sauce": – raw cashews – water – zest of 1 lemon – freshly squeezed lemon juice – maple syrup – Pinch of salt toppings – blueberries – freshly grated lemon zest – mint leaves, chiffonade
Gease the 9-inch pan with coconut oil. Place parchment strips around the inside of the pan approximately 3-inches in width. Set aside.
Combine the dates, almonds, and oats in the bowl of a food processor fitted with the S-blade. Process for 1-2 minutes, until all of the ingredients come together like dough and are similar in size, with no large chunks remaining. Add the vanilla extract and salt, then process to incorporate.
Transfer dough to the prepared pan and press the crust into it using your knuckles. Then work the dough about an inch up the side of the pan to form the "crust". If using the optional bee pollen sprinkle it evenly around the edges of the crust.
Make the cashew cream sauce: In a food processor fitted with the S-blade, combine the cashews, water, lemon zest, lemon juice, maple and salt. Blend until smooth, 3-5 minutes.
Pour the blended sauce into the center of the prepared crust and gently spread it towards the edges, leaving a 1-inch border. Cover with plastic wrap and freeze for at least 4 hours, or up to overnight.
Remove the pizza from the pan and transfer it to a serving platter. Layer blueberries on the crust, starting at the outer edge of the cashew cream and working in a circle towards the center. Sprinkle with lemon zest and mint; serve immediately.