Crust

1. In your food processor, combine dates, almonds, pecans, coconut, coconut oil, salt and process until it’s a crumbly texture that sticks together between your fingers.
2. Transfer to a 9 inch round pie dish and press down evenly and firmly around the bottom and up the sides. Set aside while you make the filling.

Filling

1. In your high speed blender, blend together coconut milk, water, cashews, maple syrup, coconut oil, and vanilla extract. Blend until smooth. If using a food processor, pause every so often to clean down the sides and then process until smooth.
2. Reserve 2 Tbsp of mixture and set aside.
3. Add cacao to the blender and mix until fully integrated.
4. Pour cacao mix into your pie crust.
5. Drizzle on the reserved white mixture and then using a knife, gently swirly it around to create the white and brown pattern. Once swirled, give the pie a little jiggle to level out the filling.
6. Transfer to freezer to set.

Serving

1. Remove from freezer 10 minutes before serving.
2. Option to drizzle on melted chocolate