There’s No sugar or flour in this recipe.

Crust Ingredients:
? 1 cup (100 g) walnut halves and pieces
? 1?4 cup (about 4) soft, pitted Medjool dates
? 1 teaspoon ground cinnamon
? Pinch of sea salt
Filling Ingredients:
? 1 cup coconut cream*
? 1?2 cup (about ? soft, pitted Medjool dates
? 3 oz. dark chocolate, melted
? 1?4 cup melted coconut oil
? 1 teaspoons vanilla extract
Topping:
? 1/2 cup heavy cream
? 2 teaspoons sweetener
? 1?2 teaspoon vanilla extract
Instructions:
*For the filling, use the cream at the top of a can of separated full-fat coconut milk. To get it
separate, refrigerate a can overnight.

1. To make the crust, in a food processor with and “s” blade, puree the walnuts, dates, cinnamon, and salt until very fine.
2. Grease pie pan and press down crust in pan, making sure to bring it up the sides.
3. Put pan in freezer.
4. To make the filling, put dates in a food processor and blend for about 30 seconds.
5. Then add chocolate, coconut oil, and vanilla. Blend until smooth.
6. Next, add coconut cream and blend for about 25 seconds or until smooth.
7. Put chocolate filling in pie pan and put back in freezer.
8. Put heavy cream in bowl and whip for about 45 seconds with electric mixer.
9. Add sugar and vanilla and beat until hard peaks form. Then, spread on top of pie.
10. Garnish pie with chocolate flakes and raspberries, if desired.