No-Bake (Raw) Carrot Cake Coconut Cream Pie
Ingredients: (For the Crust)
3/4 c. shredded carrot (squeeze all the liquid/water out with a paper towel)
3/4 c. packed dates (pitted)
1 c. walnuts
1/4 c. unsweetened coconut
Ingredients: (For the filling)
1 1/2 c. soaked cashews (soaked in water for about an hour and then drained)
1 TB. vanilla
1/2 c. coconut oil
1/2 c. canned coconut milk (make sure you mix the milk in the can before measuring out the milk)
1/2 c. maple syrup
Directions: (For the Crust)
1. Combine all ingredients in a food processor until all ingredients are fine and stick together when pressed down. Using a spring form pan, press crust into bottom of pan firmly, until evenly pressed through out the entire pan.
2. Set aside and make filling.
Directions: (For the Filling)
1. Combine all ingredients for filling into a high speed blender or food processor. Blend until creamy and there are no lumps. Pour on top of prepared crust.
2. Place in freezer for a few hours to set, then once it set you can keep it in the fridge.