Vegan Chocolate Coconut MacNut Cream Pie

For the Crust

• 1.5 c dates
• 1 c macadamia nuts
• 0.25 c unsweetened shredded coconut

For the Filling

• 0.5 c dark chocolate chips
• 3 medium, ripe avocados
• 0.5 c maple syrup
• 0.25 c cocoa powder
• 0.25 c coconut cream
• 1 tbsp coconut rum (or 1 tsp vanilla)

For the Topping

• Big handful of coconut flakes
• Big handful of whole macadamia nuts
• Drizzle of caramel
• Chocolate shavings?
• Whipped cream or whipped coconut cream?

1. To make the crust: combine the dates, MacNuts, and coconut in a food processor, and process until the mixture just starts to make a sticky ball. For more detail on this, check out my Homemade Lara Bars, it's the same idea.
2. Spoon the crust mixture into a pie pan and press it down firmly, along both the bottom and the sides. You want to achieve an even layer that will stick together well, so press it hard. Then, let your crust sit in the freezer for at least 15 minutes before trying to spread filling over the top. Or, you can easily prep it in advance if you prefer.
3. To make the filling: start melting the chocolate chips over a double-boiler while you work on the other ingredients.
4. Cut open the avocados and remove the pits, then scoop the flesh out of the peel.
5. In a food processor, combine the avocado, maple syrup, cocoa powder, coconut cream, and coconut rum (if using). Process until you have a very smooth, pudding-like texture. Make absolutely sure there are no visible avocado chunks remaining!
6. Add the melted chocolate (let it cool a bit first, until it's barely warm) and process again just until combined.
7. Remove the crust from the freezer and place dollops of the filling across the surface. Spread it gently into an even layer, using a spatula; be delicate so as not to disturb the crust below.
8. Top your pie however you like. As shown here, I like to use coconut, MacNuts, and a drizzle of caramel, but do what makes you happy. (However, if you want to use whipped cream, wait and add it just before serving).
9. Cover the pie tightly and return it to the freezer. Freeze at least overnight, but several days is fine.
10. When you're ready to serve, remove the pie from the freezer and let it warm up for five minutes before slicing. If you want to add whipped cream, the time is now. As long as the pie is frozen, you'll be able to get neat, even slices.
11. Return any leftovers to the freezer, making sure they're tightly sealed. The pie will keep fine in the fridge but is much messier, so I suggest always using the freezer.