INGREDIENTS
1 cup
dates (, pitted)
1 cup
raw almonds
16 oz
vegan cream cheese
13 1/2 oz
can of full fat coconut milk (, refrigerated for 24 hours - you will only be using the solids)
2 tbsp
coconut oil
lemon juice from 1 lemon
1 tsp
vanilla extract
1/2 cup
agave or maple syrup
1/2 cup
strawberries
blueberries for garnish