Ingredients

• Ingredients For the Brownie Crust: 2 cups walnuts 1 cup dates 1/4 cup cacao powder Pinch of sea salt For the Cream Filling: 2 cups cashews; soaked 2 avocados 1 cup coconut milk* 1/2 cup cacao powder 1/2 cup coconut nectar 1/4 cup coconut oil 1/4 tsp sea salt

Preparation

• Method Soak cashews for at least 30 minutes. Brownie Crust: Add walnuts to food processor and process until the big chunks are gone. Add in the rest of the brownie crust ingredients and process until it becomes one big ball of dough. Pat the crust down with your hands or a spoon into a 9in glass pie dish. Cream Filling:  Drain and rinse cashews. If you have a Vitamix add all the ingredients together and blend until smooth. If you have a regular blender of food process blend the cashews separately, adding a little bit of milk at a time until you have a smooth cashew cream. Then add in the rest of the ingredients and blend until smooth. Freeze for 1 hour. Refrigerate for the remainder of the pie’s life. Notes Coconut milk may be substituted for water or any other nut milk. Walnuts may be substituted for pecans.