Raw caramel and cacao pie

I’ve been creating a few healthy recipes to make for the holiday period. I think this is a winner and as it’s glutenfree and dairyfree everyone should be happy. I use a food processor to mix it and you’ll need a spring form pan lined with baking paper to set it. 
Base

4 medjool dates

1/2 cup pecans

1/2 cup dessicated coconut 

1 tsp melted coconut oil 

Processor until it’s crumbs then press into lined pan. Pop in freezer while you make the caramel. 

Middle caramel layer

1 cup medjool dates

1/4 cup cashew butter

1 1/2 tbsp melted and cooled coconut oil 

1 tsp vanilla 

2 tbsp maple syrup 

Processor everything but the coconut oil when it’s completely smooth add the coconut oil and processor it in to mix. Take your pan out freezer and spread caramel over top of base. Put back in freezer while you make chocolate topping. 

Cacao top

2 cups of soaked and drained cashews. Soaked overnight or for at least 4 hours. 

1/2 cup maple syrup 

1/4 cup coconut cream. Must be solid cream. Place a tin of coconut cream in fridge overnight then you can easily scoop the coconut cream off. 

1 tsp vanilla 

1 tbsp melted and cooled coconut oil 

1/3 cup cacao powder 

Pour your drained cashews in food processor and processor until a smooth paste. Then add other ingredients. When well combined Pour over the top of caramel. Place in freezer to set. 

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