{Carrot Cake Coconut Cream Pie}

Yield: 1 standard sized spring form pan
Time: 15 minutes plus a few hours to freeze and set up

Crust:

3/4 c shredded carrots (squeeze all liquid out with paper towel)
3/4 c packed medjool dates, pitted
1 c raw walnuts
1/4 c unsweetened coconut

Filling:

1 1/2 c raw cashews, soaked 1-2 hours then drained
1 Tbls vanilla
1/2 c coconut oil
1/2 c coconut milk
1/2 c maple syrup

For the crust, combine all ingredients in a food processor until ingredients stick together.  Using a spring form pan, press mixture into the bottom of pan until evenly pressed.

For the filling, combine all ingredients in a high powered blender (I use a Blendtec), blend till creamy smooth and there are no more lumps.  Pour onto your prepared crust and cover with foil, saran wrap, something and place in the freezer for about 3 hours then transfer to your refrigerator.

Pie will keep in the refrigerator for up to 4 days before looking sad.

Tip: My friend cut up her leftovers into bite size squares and froze them for a quick treat:)

Recipe courtesy of The Diva Dish