Creamy Chocolate Coconut Cashew Pie

Ingredients

Cashew Crust

• 1 cup chopped cashew nuts
• 1 cup shredded coconut unsweetened
• 1/4 cup honey
• 1 Tablespoon coconut oil
• pinch salt

Chocolate Mousse Filling

• 2 avocados, peeled and pitted
• 1/2 cup honey
• 1/2 cup cocoa powder
• 1 Tablespoon vanilla
• 2 Tablespoons coconut oil
• 1 can chilled coconut milk

Directions

1. Preheat oven to 350 F.
2. In a food processor, pulse the cashews, coconut, honey, coconut oil and salt. When it starts to come together, press it into the bottom of a 9x9 inch spring form pan.
3. Bake for 8 minutes until fragrant, take out and let cool.
4. Rinse out the food processor. Now, pulse together the avocados, honey, cocoa powder, vanilla and coconut oil.
5. Open the can of chilled coconut milk and scoop the hard coconut cream off the top, and put it into a bowl. (The liquid part can go back in the fridge and saved for a smoothie or a marinade).
6. Whip with an electric mixer until light and fluffy, about 10 minute.
7. Carefully fold the chocolate mousse and coconut whipped cream together, leaving the mixture swirled. Pour the filling over the crust.
8. Cover and refrigerate or freeze for at least 3-4 hours.