Chocolate Pie with Raw Walnut Crust

Crust:

2 cups Walnut halves and pieces

1/2 cup (about 8) soft, pitted Medjool Dates

2 teaspoons ground Cinnamon

Filling Ingredients:

1 cup Coconut Cream*

1/2 cup (about 8) pitted Medjool Dates

3 ounces dark, unsweetened Baking Chocolate, melted

1/4 cup melted Coconut Oil

2 teaspoons Vanilla extract

*For the filling, use the cream at the top of a can of separated full-fat Coconut Milk. To get it to separate, refrigerate a couple of cans overnight.

Directions:

1. In a food processor, puree the walnuts, dates and cinnamon for about 20 seconds or until very fine.

2. Transfer the crust mixture to a glass pie dish and press it across the bottom and up the sides.

3. Rinse the food processor.

4. In a small sauce pan, heat up the coconut cream just slightly.

5. Add the heated coconut cream, dates, melted chocolate, coconut oil and vanilla extract to the food processor and puree for 1 minute or until the filling is dark and completely smooth.

6. Pour the filling over the crust and chill to set.

7. When you are ready to serve the pie, top with whipped coconut cream.

Whipped Coconut Cream

Ingredients:

1 can Coconut Milk solids

2 teaspoons ground Cinnamon

1 teaspoon Vanilla extract

4 drops liquid Stevia

Directions:

1. Refrigerate can of coconut milk overnight. Open and remove the solids, discarding the water.

2. Whisk together the coconut milk solids, vanilla extract, stevia and cinnamon until smooth. Store in refrigerator until ready to serve.

Health Tip: Coconut cream contains many anti-microbial properties.