1 1/2 cups raw almonds
1/2 cup unsweetened shredded coconut
3/4 cup pitted, chopped dates
1/4 teaspoon vanilla
Pinch Sea Salt
3 cups cashew pieces
1 1/2 cups coconut milk
1 cup lime juice
3/4 cup raw agave (or maple syrup, but maple syrup isn’t raw)
2 tsp vanilla
Pinch sea salt
3/4 cup coconut oil
3 tbsp lecithin (liquid form)
Optional for garnish: Fresh berries, toasted coconut, lime zest
Place cashew pieces in a medium bowl and cover with water. Soak overnight in fridge.
Place crust ingredients in food processor and pulse until they become crushed enough so they stay together when pinched.
Oil a 9-inch pie pan and press filling into pan.
Combine coconut milk, lime juice, agave/maple syrup, vanilla and salt in a medium bowl. Set aside.
Drain & rinse soaked cashews. Place in food processor and puree until they become smooth. With motor running, slowly add coconut milk mixture and blend until smooth. Keep motor running and add lecithin and coconut oil and blend until smooth. For silkiest texture, pour 1/2 of mixture into a blender and puree until silky smooth. Pour over crust. Repeat with the rest of the mixture. Smooth out filling with spatula and chill overnight. Garnish as desired.