Vegan No Bake Cashew Coconut Pie

What a quick and tasty treat. This Vegan No Bake Cashew Coconut Pie has a great texture and taste and truly only took about a half hour to make and put together

Crust:

1 c pistachios

2/3 c coconut flakes

2 T coconut oil

2 T Agave nectar

1/8 t salt

Filling:

1 c cashews

1/3 c coconut oil

1 scoop About Time Vanilla VE

1/4 c unsweetened almond milk

1/4 c coconut flakes

2 limes, zest and juice

1/3 c agave nectar

1 t vanilla extract

Place all of these items into the food processor. Blend until completely smooth. Remove 1/3 of the mix and place into a bowl and place into the refrigerator for 5-7 minutes.

Add the following to the remaining mix in the food processor:

1 c pitted cherries or pomegranates + 1 c more chopped for garnish on top- (do not put this second cup into the food processor)

1/3 c cocoa powder or raw cacao powder

1 scoop About Time Chocolate VE

1/8 c unsweetened almond milk

Mix well. Remove from Processor and place into a bowl and into the refrigerator for 15 minutes

Spread crust out onto an 8 inch spring form pan. Chill in the refrigerator for 5-7 minutes. Place chocolate filling into the crust. Top with chopped cherries and press slightly to set into filling. Mix 1/3 part of white batter, this will be slightly thick. I pressed this out with my hands and placed into the center of the pie so each slice will get a little.  You will have 4 layers of an amazing vegan no bake pie. You can also make this a RAW recipe using RAW cashews and pistachio and using RAW cacao powder

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