Raw Strawberry Coconut Cream Pie

Crust

• 1/2 cup macadamia nuts
• 1 cup almonds
• 1/2 cup fine dried coconut
• 2 tablespoons coconut oil
• 2 tablespoons agave (or other liquid sweetener of choice)

1. Place macadamia and almonds in the food processor. Process until a coarse meal is achieved.
2. Add the coconut oil, coconut and agave. Pulse until blended.
3. Spread into an 8″ pie plate. The crust will be sticky so it helps to do this with wet hands.
4. Refrigerate.

Chocolate Sauce

• 1/2 cup cacao powder
• 1/2 cup agave
• 1/4 cup coconut oil (melted over warm water)
• 1 vanilla bean

1. Split Vanilla bean in half and with a table knife, scrape all the pulp out of the inside of the bean.
2. Place the vanilla bean scrapings and and the rest of the ingredients into the vitamix. Blend for 2 minutes.
3. Spread a layer (you will have quite a bit left over) on the bottom of the crust.
4. Place in refrigerator to set.

Filling

• 2 cups cashews, soaked for 6 hours
• 1 cup coconut meat (from young coconut)
• 1 vanilla bean
• 1/4 cup coconut oil
• 1/4 cup water from young coconut
• 2 cups sliced strawberries
• flaked dried coconut

1. Split the young coconut and reserve 1/4 cup water. Scrape out the filling.
2. Combine all ingredients in vitamix. Process until smooth.
3. Place filling in bowl and stir in sliced strawberries.
4. Pile filling into chocolate lined crust, top with flaked coconut and refrigerate until set.