Chunky Monkey Pie

• 1 cup Packed Dates, Pitted
• 1 cup Unsweetened Cocoa
• 1 cup Raw Almonds
• 1/2 cups Raw Cashews
• 1 dash Sea Salt
• 1 Tablespoon Pure Vanilla
• 7 Tablespoons Water
• 1/2 cups Chopped Walnuts
• 1 cup Organic Canned Coconut Milk (solid Part Only)
• 1 cup Raw Cashews (soak For At Least 1 Hour)
• 2 whole Pitted Medjool Dates
• 1 Tablespoon Pure Vanilla
• 1 Tablespoon Lemon Juice
• 1 dash Sea Salt
• 1/2 cups Unrefined Coconut Oil, Melted
• 2 whole Bananas, Peeled (Half Cut Into Chunks And Half Thinly Sliced)
• 1 cup Fresh Strawberry Chunks
• 1/4 cups Shredded Unsweetened Coconut
• 1 cup Banana, Peeled And Cut Into Chunks

1. Note the pie requires at least 2 hours of refrigeration prior to serving.
2. For the crust: In a food processor, combine the dates, unsweetened cocoa, almonds, cashews, salt, vanilla, water, and walnuts and process until you get a thick, moist brownie that sticks together.
3. Press mixture into a 9-inch pie dish and place in the freezer while preparing filling ingredients.
4. For the filling: In a food processor, combine the coconut milk, cashews, dates, vanilla, lemon juice and salt and process.
5. Add the coconut oil and process again.
6. Stir in the banana chunks (dont process).
7. Layer the pie crust with the sliced banana and pour the filling over the banana topped pie crust.
8. Chill for 2-3 hours.
9. Before serving, decorate with strawberries, bananas and coconut.
10. Enjoy!

dates, cocoa, almonds, cashews, salt, vanilla, water, walnuts, coconut milk, cashews, dates, vanilla, lemon juice, salt, coconut oil, bananas, unsweetened coconut, banana

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/chunky-monkey-pie/ (may not work)