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Raw coconut cream pie recipe

Crust:

½ cup cashew or macadamia nuts

½ cup shredded coconut

1 tbsp. coconut oil

2 tbsp. honey

2 tbsp. Morlife Certified Organic Cacao powder

Pinch of sea salt

Extra virgin olive oil

Filling:

1 cup coconut cream

(place in the fridge for 30 minutes first and skim top of can)

¼ cup coconut oil

½ tbsp. honey

1 ripe banana

Pinch of sea salt

½ tsp. natural vanilla essence

Topping:

Toasted coconut chips, almond flakes and sea salt

1. Place crust ingredients in a food processor and blend until smooth

2. Spray cake tin with extra virgin olive oil

3. Evenly press crust down into tin and place in freezer for 30 minutes then in the fridge while preparing other ingredients.

4. Place all filling ingredients in food processor and blend until smooth. Place in the fridge for an hour before pouring over the crust.

5. Top with coconut chips, almonds and sesame seeds.