No-Bake (Raw) Carrot Cake Coconut Cream Pie

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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.

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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.

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2. Place in freezer for a few hours to set, then once it set you can keep it in the fridge.

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The End.