For the crust

• 2 cups finely ground raw almonds
• 1/3 cup pitted dates
• pinch of sea salt
• 1 – 2 TB. carob or cacao powder (I used carob)

For the filling

• Meat from 1 young thai coconut (R) or 1 can (chilled) Organic coconut milk (NR)
• Water from 1 young thai coconut (about 1 cup) (R) – omit if using canned milk
• 3 TB. Spirulina
• 2 TB. raw cacao or carob powder (I used 1 TB. of each)
• 3 TB. coconut oil
• pinch of sea salt
• vanilla stevia – 20 drops or more to taste
• 1 TB. maple syrup, honey or yacon syrup (I used yacon syrup)

Directions:

1. If you are using the raw version will you need to pull out your sturdy knife or cleaver to open a coconut and use the water and meat for the recipe.

2. If you are doing the non-raw version, just get a can of organic coconut milk (full fat). I had a chilled can in the fridge for another recipe, so I used it.

3. To make the crust, mix all the ingredients into a food processor and blend till it incorporates and start to stick (if you have to add a few extra dates – go ahead).

4. Press the mixture evenly into the bottom of a 9 inch pie plate.

5. Combine all the ingredients (except for whatever version you are not using) in a high powered blender (I use a Vitamix) and blend till smooth.

6. Pour this liquid mixture onto the pie crust and freeze overnight, or at least 4-6 hours before serving.

7. Let sit out 10-15 minutes to thaw a bit before cutting.

Note:

You could forgo the crust and pour the filling into small individual bowls and set in refrigerator for a few hours and have a pudding. This is divine!

Food fact: 1 tsp. of Spirulina will meet your RDA of B12, and spirulina contains over twice the amount of B12 found in an equivalent serving of liver.

Source: onegreenplanet