1. Instructions for crust:
Place pecans, coconut, salt, and cinnamon in food processor and process until coarsely ground. Add dates and process until the mixture sticks together. Add a few drops of water if needed. Transfer to pie plate and press evenly along the bottom and sides with your fingers until the plate is fully covered with crust. Freeze for 15 minutes, while preparing the filling.
2. Instructions for filling:
Place 3 cups of blueberries, dates, lime juice, flax seeds and cardamom in processor and process until smooth. Transfer to a mixing bowl and add the remaining 2 cups of blueberries and thoroughly mix. Remove the crust from the freezer and add the filling. Evenly distribute with the back of a large spoon or spatula. Freeze for an additional 15 minutes, then allow to thoroughly chill in the refrigerator for 4-6 hours.
Enjoy your “live” creation with whipped coconut cream for an extra decadent treat.